DefinePK

Abstract

A classification of traditional slaughterhouses and butcher shops based on microbiological characteristics of beef was conducted in the northern Cameroon. All across this area, 6 traditional slaughterhouses and 18 traditional butcher shops were selected for the study. 125 samples were collected using the “wet and dry” method. Microbiological analyses showed significant contamination of carcasses in slaughterhouses, with average concentrations of 4.03±0.8 log cfu/cm2; 2.26±0.8 log cfu/cm2; 0.37±0.55 log cfu/cm2 and 2.2±1.02 log cfu/cm2 for mesophilic aerobic bacteria, coagulase-positive staphylococci, anaerobic sulphur-reducing bacteria and thermo tolerant coliforms, respectively. In the distribution process, bacterial densities were still increasing with average values of 4.84±1.06 log cfu/cm2 (mesophilic aerobic bacteria); 2.95±1.1 log cfu/cm2 (coagulase-positive staphylococci); 0.87±0.83 log cfu/cm2 (anaerobic sulphur-reducing bacteria) and 2.83±0.97 log cfu/cm2 (thermo tolerant coliforms). Multivariate analyses revealed that the traditional slaughterhouses in Guider, Garoua and K. Djolao produced the least contaminated carcasses compared to those in Pitoa (Garoua annex). The slaughterhouse in Manwi provided to butcher shops carcasses with high microbial densities. In the distribution process, meat from Ngaoundere and Garoua slaughterhouses was more contaminated than that coming from the slaughterhouses in Maroua, Guider and Pitoa (Garoua annex). This classification indicates that improving the hygienic quality of meat produced and distributed traditionally in the northern Cameroon depends on an utmost application of hygienic practices mainly linked to the process of production and distribution but also to the improvement of staff management involved in the different systems.