Assessment of the physicochemical characteristics, chemical and microbiological safety of two types of kilichi, a grilled meat produced in Niger. Issue 10 (3rd September 2019)

• Record Type: Journal Article
• Authors: Boubacar Seydou, Ramatou; Harouna, AbdoulKader; Kpoclou, Yénoukounmè Euloge; Douny, Caroline; Brose, François; Hamani, Marichatou; Mahillon, Jacques; Anihouvi, Victor Bienvenu; Scippo, Marie‐Louise; Hounhouigan, Djidjoho Joseph
• Is Part Of: Food science & nutrition. Volume 7:Issue 10(2019)
• Page Start: 3293
• Page End: 3301
• Publication Date: 2019-09-03
• Subjects: microbiological contamination -- polycyclic aromatic hydrocarbons -- quality -- risk assessment; Food industry and trade -- Periodicals; Food -- Periodicals; Nutrition -- Periodicals; 664
• DOI: 10.1002/fsn3.1190
• Languages: English
• ISSNs: 2048-7177

Abstract

Abstract: Production of kilichi, a grilled meat of West Africa, is a common method of meat preservation in Niger. Thirty samples of condiments‐coated kilichi and uncoated kilichi collected in Niger, were analyzed for microbiological contamination, as well as NaCl, protein and lipid contents, using standard methods. Contamination with Polycyclic Aromatic Hydrocarbons (PAHs) was also assessed using a HPLC–FLD technique. Highly significant differences ( p < .001) were observed between coated kilichi and uncoated kilichi, for NaCl content (2.56% and 1.40%), for proteins (51% and 72%) and lipids (18% and 13%), respectively. Water activity was low in both kilichi, showing a potential microbial stability. Among the 15 European Union (EU) priority PAHs, 12 were detected in the samples. About 56.3% of coated kilichi samples exceeded the EU maximal limit for BaP, and 75% exceeded the EU maximal limit for the sum of 4 PAHs (PAH4). For uncoated kilichi, 28.6% of samples did not meet the standards for BaP and PAH4. About 6% of coated kilichi samples were not compliant with standards related to Staphylococcus aureus, Bacillus cereus, Clostridium perfringens, and 31%, 50% for yeasts and fungi, respectively. Escherichia coli and Enterobacteria were below the detection limit in both kilichi, but Salmonella and Bacillus cereus were detected only in one coated kilichi . The noncompliant samples of uncoated kilichi were in the proportions varying between 7% –86% for S. aureus, C. perfringens, yeasts, and fungi. This study showed potential risks associated with the consumption of traditionally produced kilichi in Niger due to both PAHs and pathogen bacteria contamination. Abstract : Samples of condiments‐coated kilichi and uncoated kilichi collected in Niger were analysed for physicochemical characteristics and microbiological and Polycyclic Aromatic Hydrocarbons (PAHs) contamination. Depending on the type of kilichi, 28.6%–56.3% of the samples exceeded the EU maximal limit for BaP and 28.6%–75% for the sum of 4 PAHs. 6%–86% of the samples were not compliant to standards related to some pathogen bacteria. This study showed potential risks associated to the consumption of kilichi in Niger.