Evaluation de la contamination microbienne de certains produits de charcuterie crue à consommer après cuisson

Abstract

This study focuses on the evaluation of the microbiological quality of three local meat products: sausages, kaddid, and spleen blood sausage. It highlights the influence of production, processing, and consumption practices on meat quality. Microbiological analyses revealed varying levels of contamination depending on the product: sausages, which are high in moisture and often prepared using traditional methods, showed a diverse microbial flora that sometimes included pathogenic bacteria; kaddid, a salted and dried product, showed low bacterial contamination but carried a risk of mold development; spleen blood sausage, rich in nutrients and subject to extensive handling, was found to be the most contaminated, particularly with fecal indicator bacteria. The study recommends the strict application of good hygiene practices, proper training of producers, and compliance with microbiological standards to ensure the sanitary safety of these traditional products.