Evaluation of the Microbiological Quality of Kebab Sold in Commune III of Niamey, Niger

Abstract

Kebabs represent an important source of nutrients because they are very rich in proteins, minerals and vitamins, relative to human needs. This richness makes them favorable for microbial proliferation.  The general objective of this study is to evaluate the microbiological quality of skewers sold in the streets of Niamey. For this purpose, a survey was carried out from September 18 to October 20, 2023 in Niamey among sixty-three (63) sellers, one hundred (100) consumers and the head of the health police. Ten (10) samples of two (2) types of kebabs taken from five (5) sellers were subjected to microbiological analyses. Six (6) contamination indicator germs were searched according to the appropriate standards for each germ (Total Aerobic Mesophilic Flora (FAMT), total and fecal coliforms, E. coli, Salmonella and yeast and mold).  The survey results showed that sellers are exclusively male, 90.5% of whom are aged between 18 and 45 and 63.3% unschooled. The overwhelming majority of sellers wash their hands, the meat they use and their work materials (respectively 100%, 93.6% and 95.2% of our respondents). However, these skewers are not kept in good conditions after cooking; 87.3% of sellers sell them in the open air on barbecues or by putting the products in a large tray. All sellers say they use tap water for washing meat and equipment. Regarding microbiological analysis, samples of skewers with peanut meal had the highest microbial loads than samples of skewers without peanut meal. In fact, 100% of the samples are unsatisfactory for Total Aerobic Mesophilic Flora (FAMT); 90% unsatisfactory in Total Coliforms (TC) and E. coli; 80% unsatisfactory in Fecal Coliforms (FC); 20% and 70% non-compliant respectively for salmonella and yeasts and molds. These results exceed the maximum values allowed by the microbiological criteria, which cooked charcuterie products must meet to be officially recognized as clean from contamination. As a result, these skewers pose risks to the health of consumers. It is therefore important to implement several strategies aimed at improving the safety of these foods for better monitoring.