Tropicultura (Jan 2010)
Effets de la saison sur les qualités microbiologiques de Kilishi, une viande sèche traditionnelle du Cameroun
Abstract
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.
