Evaluation of the Microbiological Quality of Salmonella and Escherichia coli Strains Isolated from Grilled Meat (Mutton/Beef) in the City of Ouagadougou, Burkina Faso
Meat is an essential source of nutrients and a vital source of income, but its richness makes it highly susceptible to microbial proliferation if handled improperly. This study aimed to evaluate hygiene practices and microbiological quality (bacterial load, presence of Salmonella and Escherichia coli) of grilled meat in Ouagadougou, Burkina Faso, and to determine the pathogenicity profile of isolated Escherichia coli strains. A prospective study was conducted at 150 grilling sites in Ouagadougou, combining a socio-demographic survey and the sampling of 150 samples of grilled meat (mutton/beef). Conventional microbiological analyses targeted thermotolerant coliforms and Salmonella. Strain identification was performed using API 20E. Virulence genes (Escherichia coli pathovars) were detected using multiplex PCR (16-plex). The survey revealed a critical deficiency in hygiene practices, with only 23% of sites deemed satisfactory. The average thermotolerant coliform load was 3.40 10(4)/CFU/g, well above regulatory standards. Seventy-three strains of Escherichia coli 48.66% (73/150) and three strains of Salmonella 2% (3/150) were confirmed. PCR analysis identified significant diarrhoeogenic pathovars: STEC (9.58%), STEC-ETEC (6.84%), EAEC and ETEC (1.36% each). The contamination observed reflects poor hygiene conditions and risky practices throughout the production chain, posing a real risk to consumer health. It is imperative to strengthen inspection, awareness-raising and training of stakeholders to improve the sanitary quality of grilled meat. Meat is an essential source of nutrients and a vital source of income, but its richness makes it highly susceptible to microbial proliferation if handled improperly. This study aimed to evaluate hygiene practices and microbiological quality (bacterial load, presence of Salmonella and Escherichia coli) of grilled meat in Ouagadougou, Burkina Faso, and to determine the pathogenicity profile of isolated Escherichia coli strains. A prospective study was conducted at 150 grilling sites in Ouagadougou, combining a socio-demographic survey and the sampling of 150 samples of grilled meat (mutton/beef). Conventional microbiological analyses targeted thermotolerant coliforms and Salmonella. Strain identification was performed using API 20E. Virulence genes (Escherichia coli pathovars) were detected using multiplex PCR (16-plex). The survey revealed a critical deficiency in hygiene practices, with only 23% of sites deemed satisfactory. The average thermotolerant coliform load was 3.40 10(4)/CFU/g, well above regulatory standards. Seventy-three strains of Escherichia coli 48.66% (73/150) and three strains of Salmonella 2% (3/150) were confirmed. PCR analysis identified significant diarrhoeogenic pathovars: STEC (9.58%), STEC-ETEC (6.84%), EAEC and ETEC (1.36% each). The contamination observed reflects poor hygiene conditions and risky practices throughout the production chain, posing a real risk to consumer health. It is imperative to strengthen inspection, awareness-raising and training of stakeholders to improve the sanitary quality of grilled meat.