Assessment of the microbiological quality of bushmeat sold in southern Benin

Gwladys Gloria Amen  Ahouanse; Nuria  Majaliwa; Abdulsudi  Issa-Zacharia

doi:10.18502/jfsh.v11i4.21685

Gwladys Gloria Amen Ahouanse Department of Food Science and Agro-processing, School of Engineering and Technology, Chuo Kikuu, Morogoro, Tanzania.
Nuria Majaliwa Department of Food Science and Agro-processing, School of Engineering and Technology, Chuo Kikuu, Morogoro, Tanzania.
Abdulsudi Issa-Zacharia Department of Food Science and Agro-processing, School of Engineering and Technology, Chuo Kikuu, Morogoro, Tanzania.

DOI: https://doi.org/10.18502/jfsh.v11i4.21685

Keywords: Bushmeat; Microbiological quality; Food safety; Hygiene practices; Pathogens; Benin

Abstract

Bushmeat serves as a significant protein source in Benin; however, its distribution via informal channels poses microbial risks. This study aimed to assess the microbiological quality of the most consumed bushmeat species (francolin, grasscutter, hare, and squirrel) in the Tègon and Allada markets of southern Benin and determine their sources of contamination. A total of 118 samples were collected from two major markets (Tègon and Allada) in both raw and processed (grilled/smoked or fried) forms. Microbiological analyses were conducted to quantify total aerobic counts (TAC), fecal coliforms, Escherichia coli, Listeria monocytogenes, Salmonella spp., and Staphylococcus aureus (log₁₀ cfu/g) according to relevant ISO standards. Pathogens, specifically Listeria monocytogenes, Salmonella spp., and Staphylococcus aureus, were isolated and identified using ISO standards. The influence of location and species was assessed using ANOVA. Differences between preparation methods were analyzed using R, and p-values were reported. Results show that the preparation method significantly influenced microbial loads: fried samples exhibited the lowest contamination levels, followed by grilled and then raw meats (raw > grilled/smoked > fried). The prevalence rates were 100% for TAC, 75% for coliforms, 49% for E. coli, and 12% for Listeria monocytogenes. No samples tested positive for Salmonella spp. or Staphylococcus aureus. Location and species did not significantly affect microbial variability. The investigation found poor hygiene in meat handling before and after cooking. Consequently, inadequate handling and cooking affect bushmeat safety in Benin, not species or location. Standardizing thermal processing and improving hygiene are critical to reduce microbial risks for consumers.