Safety of ready-to-eat chicken in Burkina Faso: Microbiological quality, antibiotic resistance, and virulence genes in Escherichia coli isolated from chicken samples of Ouagadougou

Somda, Namwin S.;Bonkoungou, Ouindgueta J. I.;Zongo, Cheikna;Kagambèga, Assèta;Savadogo, Aly;et.al.
(2018) Food Science & Nutrition — Vol. 6, p. 1077-1084 (2018)

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Authors
  • Somda, Namwin S.Laboratoire de Biochimie et d’Immunologie Appliquée (LABIA), Unité de Formation et de la Recherche en Sciences de la Vie et de la Terre, Ecole Doctorale Sciences et Technologies, Université Ouaga I Pr Joseph Ki-Zerbo, Ouagadougou, Burkina Faso
    Author
  • Bonkoungou, Ouindgueta J. I.Laboratoire de Biologie Moléculaire d’Epidémiologie et de Surveillance des agents Transmissibles par les Aliments (LABESTA), Unité de Formation et de la Recherche en Sciences de la Vie et de la Terre, Ecole Doctorale Sciences et Technologies, Université Ouaga I Pr Joseph Ki-Zerbo, Ouagadougou, Burkina Faso
    Author
  • Zongo, CheiknaLaboratoire de Biochimie et d’Immunologie Appliquée (LABIA), Unité de Formation et de la Recherche en Sciences de la Vie et de la Terre, Ecole Doctorale Sciences et Technologies, Université Ouaga I Pr Joseph Ki-Zerbo, Ouagadougou, Burkina Faso
    Author
  • Kagambèga, AssètaLaboratoire de Biologie Moléculaire d’Epidémiologie et de Surveillance des agents Transmissibles par les Aliments (LABESTA), Unité de Formation et de la Recherche en Sciences de la Vie et de la Terre, Ecole Doctorale Sciences et Technologies, Université Ouaga I Pr Joseph Ki-Zerbo, Ouagadougou, Burkina Faso
    Author
  • Mahillon, JacquesUCLouvain
    Author
  • Savadogo, Alyorcid-logoLaboratoire de Biochimie et d’Immunologie Appliquée (LABIA), Unité de Formation et de la Recherche en Sciences de la Vie et de la Terre, Ecole Doctorale Sciences et Technologies, Université Ouaga I Pr Joseph Ki-Zerbo, Ouagadougou, Burkina Faso
    Author
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Abstract
In Burkina Faso, flamed/grilled chickens are very popular and well known to consumers. The aim of this study was to evaluate the microbiological quality, the antibiotic resistance, and the virulence gene from Escherichia coli isolated from these chickens in Ouagadougou. A total of 102 grilled, flamed, and fumed chickens were collected in Ouagadougou and analyzed, using standard microbiological methods. All E. coli isolates were checked with the antimicrobial test and also typed by 16‐plex PCR. The mean of aerobic mesophilic bacteria (AMB) and thermo‐tolerant coliforms (TTC) was found respectively between 6.90 ± 0.12 × 107 CFU/g to 2.76 ± 0.44 × 108 CFU/g and 2.4 ± 0.82 × 107 CFU/g to 1.27 ± 0.9 × 108 CFU/g. E. coli strains were found to 27.45%. Forty samples (38.24%) were unacceptable based on the AMB load. Fifty‐nine samples (57.85%) were contaminated with TTCs. Low resistance was observed with antibiotics of betalactamin family. Diarrheagenic E. coli strains were detected in 21.43% of all samples. This study showed that flamed/grilled chickens sold in Ouagadougou could pose health risks for the consumers. Need of hygienic practices or system and good manufacturing practices is necessary to improve the hygienic quality of flamed/grilled chickens. Our results highlight the need of control of good hygiene and production practices to contribute to the improvement of the safety of the products and also to avoid antibiotic resistance. Slaughter, scalding, evisceration, plucking, bleeding, washing, rinsing, preserving, grilling, and selling may be the ways of contamination.
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Somda, N. S., Bonkoungou, O. J. I., Zongo, C., Kagambèga, A., Bassolé, I. H. N., Traoré, Y., Mahillon, J., Scippo, M.-L., Hounhouigan, J. D., & Savadogo, A. (2018). Safety of ready-to-eat chicken in Burkina Faso: Microbiological quality, antibiotic resistance, and virulence genes in Escherichia coli isolated from chicken samples of Ouagadougou. Food Science & Nutrition, 6, 1077-1084. https://doi.org/10.1002/fsn3.650 (Original work published 2018)