Microbial contamination associated with the processing of grilled pork, a ready‐to‐eat street food in Benin

Anihouvi, Dona G. H.;Kpoclou, Yénoukounmè E.;Assogba, Mahunan F.;Iko Afé, Ogouyôm H.;Mahillon, Jacques;et.al.
(2019) Journal of Food Safety — Vol. 40, p. e12731 (2019)

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Authors
  • Anihouvi, Dona G. H.orcid-logoUCLouvain
    Author
  • Kpoclou, Yénoukounmè E.Laboratory of Food Sciences, School of Nutrition, Food Sciences and Technology, Faculty of Agronomic Sciences, University of Abomey‐Calavi, Abomey‐Calavi, Benin
    Author
  • Assogba, Mahunan F.Laboratory of Food Sciences, School of Nutrition, Food Sciences and Technology, Faculty of Agronomic Sciences, University of Abomey‐Calavi, Abomey‐Calavi, Benin
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  • Iko Afé, Ogouyôm H.Laboratory of Food Sciences, School of Nutrition, Food Sciences and Technology, Faculty of Agronomic Sciences, University of Abomey‐Calavi, Abomey‐Calavi, Benin
    Author
  • Mahillon, JacquesUCLouvain
    Author
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Abstract
This study aimed to assess the microbial contamination associated with the traditional processing of fresh pork into grilled pork in Benin. Sixty samples of meat, including fresh pork and processed pork were randomly collected from different processing/selling sites, and the main foodborne microorganisms were sought using standard methods. The Aerobic Mesophilic Bacteria load in all samples ranged between 2.7 and 7.4 Log10 CFU g−1, with 16.7% of samples exceeding the acceptable limit of <7.0 Log10 CFU g−1 recommended by the Health Protection Agency for this criterion. Likewise, Enterobacteriaceae, Escherichia coli, and Clostridium perfringens loads exceeded the acceptable limit in 20.8, 20.8, and 12.5% of the samples, respectively. None of the samples contained Salmonella spp., Staphylococcus aureus or Listeria monocytogenes. Sources of contamination of grilled pork were identified and grouped into five types of causes related to processors, processing methods, equipment used, raw materials, and processing/selling environment. Similarly, a microbiological hazard analysis of grilled pork processing practices identified the sensitive steps where additional hygiene measures needed to be implemented.
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Anihouvi, D. G. H., Kpoclou, Y. E., Assogba, M. F., Iko Afé, O. H., Lègba, G., Scippo, M.-L., Hounhouigan, D. J., Anihouvi, V. B., & Mahillon, J. (2019). Microbial contamination associated with the processing of grilled pork, a ready‐to‐eat street food in Benin. Journal of Food Safety, 40, e12731. https://doi.org/10.1111/jfs.12731 (Original work published 2019)