TITLE:
Quantitative Assessment of the Risk Linked to the Consumption of Braised Beef Meat “Choukouya” Contaminated with Pathogenic Clostridium perfringens in Côte D’Ivoire
AUTHORS:
Dibi Emmanuel Diane, Akmel Djédjro Clement, Tano Kablan, Assidjo Nogbou Emmanuel, Akaki David, Didier Monte
KEYWORDS:
Braised Beef Meat “Choukouya”, Inadequate Handling, Clostridium perfringens, Risk, Simulation Monte Carlo
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.8 No.12,
December
27,
2017
ABSTRACT:
Inadequate handling, processing and sales of meat products have resulted in
microbial contamination responsible for most infectious human food-borne
illness. The study conducted a stochastic assessment of the risk of infection
linked to the consumption of braised beef meat “Choukouya” contaminated
by Clostridium perfringens in C?te d’Ivoire. We conducted “Choukouya”
consumers (n = 900) and vendors (n = 300) survey to characterize the actors
behavior. 189 samples of “Choukouya” were collected and microbiologically
analyzed according to French standard protocols NF V 08-061 and XPV
08-061. A risk model was developed and the risk of infection linked to the
consumption of “Choukouya” was estimated by Monte Carlo simulation procedure.
The consumer’s surveys showed that the percentage of population
consuming “Choukouya” was 74.4%, with an average consumption of 114.3 ±
0.5 g/person/intake. The microbiological analysis revealed the isolation of 70%
of Clostridium perfringens in the vegetative form and 60.3% in sporulated
form with an average loading of 3.7 ± 2.6 log10·cfu/g and 1.1 ± 1.0 log10·cfu/g
respectively. The probability of ingesting a dose greater than 109 bacteria of Clostridium prefringens varied between 7.36% and 7.93%. The braised beef
meat “Choukouya” sold in the streets of cities in C?te d’Ivoire represents a
real risk of infection, and Clostridium perfringens is one of the causes. This
risk could be mitigated by the establishment of good hygiene practices and
adequate handling processes in this informal sector.