Establishment of manual of procedures for microbial Control of dried meat in chad
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Abstract
Meat is a high source of protein, which is needed in our diet and contains all the essential amino acids and vitamins A, B12, B6, D and E. In Central Africa, meat consumption is important for the reduction of the malnutrition rate; unfortunately, several outbreaks of foodborne infections have been associated with the consumption of meat. Meat is often processed by drying for longer preservation by the addition spices and sundried. The main objective of this study was to establish a microbial control protocol for dried meat in Chad.
This was carried out in the Laboratory of the Biotechnology Center of Yaoundé and the Laboratory of the Institute of Livestock Research for Development of N'Djamena from 02 May 2015 to 15 February 2016. The microbiological analysis was done in according to the criteria of EU regulation, specific standards (EC) N° 1441/2007 on meat. The results of the surveys, the reports and the quality management system of meat enabled us to establish the manual of procedure of microbial control of meat with the proposed easily applied methods. The results showed that 66.25 % of meat sellers were not knowledgeable with good hygiene and processing practices. Only 12.5% of sellers are in clean environment. The Escherichia coli record a mean of 3.1 log10 ufc/g of dried meat. The microbial meat control procedure manual established, with proposed easily applied methods, can be used for quality control management of meat.
How to Cite
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Keywords: Manual, control protocol, dried meat, N'Djamena.
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