Assessment of the Microbiological Quality of Beef Marketed in Commune I of Bamako District, Mali

Abstract

Aims: To assess the microbiological quality of beef marketed in commune I of Bamako district to determine its level of contamination and identify the main pathogens present. This study is based on the hypothesis that the microbiological quality of meat sold in the markets studied is influenced by storage conditions, hygiene practices and the infrastructure of the points of sale. Therefore, a thorough assessment of these factors could identify the main sources of microbiological contamination and propose practical solutions to improve the quality and safety of meat products. Study Design: A descriptive and analytical study was conducted between [from July to November 2023]. It involved meat samples collected from different points of sale in commune I. Methodology: Beef samples were collected randomly from markets, butcher shops and street stalls. Microbiological analyses were performed according to standardized protocols to enumerate total mesophilic flora, total coliforms, fecal coliforms, as well as to detect specific pathogens such as Salmonella spp., Escherichia coli and Staphylococcus aureus. Results: The results showed high microbiological contamination in [65,68%] of the samples analyzed, exceeding the thresholds set by food safety standards. Total and faecal coliforms were present in [23,35%]. Pathogens such as Escherichia coli, Salmonella spp., and Staphylococcus aureus were isolated in [26,39%]. Contamination rates were higher in informal outlets compared to licensed butchers. Conclusion: Beef marketed in Commune I has a worrying microbiological quality, constituting a potential risk to public health. There is an urgent need to strengthen hygiene measures throughout the production and sales chain, as well as to increase awareness of food safety among stakeholders.