Effets de la saison sur les qualités microbiologiques de Kilishi, une viande sèche traditionnelle du Cameroun

• Main Authors: Fonkem, DN., Tanya, VN., Ebangi, AL.
• Format: Article
• Language: English
• Published: Presses Agronomiques de Gembloux 2010-01-01
• Series: Tropicultura
• Subjects: Dried meat; Micro; organism; Kilishi; Season; Quality; Cameroon
• Online Access: http://www.tropicultura.org/text/v28n1/10.pdf

Effects of Season on the Microbiological Quality of Kilishi, a Traditional Cameroonian Dried Beef Product. The microbiological quality of Kilishi, a traditional Cameroonian dried meat, produced in the Northern part of the country, was studied over one-year period. 79 Kilishi samples collected at various selling points were used for microbiological evaluation. The results on the microbiological analyses were then subjected to a statistical analysis using the General Linear Model (GLM) approach to assess environmental factors that affect quality. Final results indicated that the quality of Kilishi was greatly affected (P< 0.001) by the season and location of production though the total bacterial, mould and yeast counts (cfu/g) were lower than the recommended acceptability limit for the total viable bacterial counts of micro-organisms in meat at the point of consumption.