Hygienic condition of beef meat sold in the markets of the city of Man (Côte d'Ivoire)

Abstract

Food-borne illnesses represent a real public health problem, due to their severity and frequency. These are common pathologies that can be dangerous and sometimes fatal, due to the consumption of food contaminated by pathogenic microorganisms or toxic substances such as pesticides. The risk of poisoning increases when the most elementary rules of hygiene are not respected. Among the foods often affected is meat, which is an extremely perishable commodity. The objective of this study was to show, through a survey of beef sellers in three markets in the city of Man (Côte d'Ivoire) as well as consumers and, through microbiological tests, the danger that consumption of beef sold in these informal markets can represent. The surveys carried out showed that the most basic hygiene rules were not respected by the beef meat sellers. And even, for the sellers who say they respect them, that leaves something to be desired. As for the microbiological tests which consisted in determining the presence of contaminating germs on pieces of meat taken during the investigation, they revealed the presence of germs such as total aerobic mesophilic flora (TAMF), Escherichia coli and Salmonella spp. The bacterial load of E. coli varied between 4.105 CFU/g and 15.105 CFU/g depending on the market and Salmonalla spp. was present in all meat samples taken from the three markets. These results suggest that the meat sold in the markets of Man is indeed a risk factor for food poisoning for the populations that consume it.