Appréciation des risques de contamination microbienne de la viande de petits ruminants dans les abattoirs et dibiteries de Dakar, Senegal

In Senegal, the red meat is considered as a first choice food because of its nutritional value. Its value in proteins and its nature made of it, an indispensable food for a well-proportioned food-intake. This sector of activity is very worthy and has permitted the development of others activities like butchering and restaurants commonly called “Dibiteries”. In these dibiteries, meat is served to clients after a process of too much manipulations and a wood fire grilling process. However, despites its nutritional qualities, this meat is a favorable bacterial proliferation field. People working in slaughter-houses and dibiteries ignore the hygienic practices and so contributing to the dissemination and the multiplication of pathogen germs during the production and commercialization of meat and by so affecting the microbiological quality of this meat. This contamination can cause alimentary toxi-infections to consumers. The general objective of this study is to contribute to the improvement of the sanitary quality of small ruminants’ meat produced within slaughter-houses and sold in dibiteries of Dakar. To do so, analysis about the risks of contamination of the meat in slaughter-houses and dibiteries has been done following the OIE method. A transversal surveys conducted in slaughter-houses, felling areas and dibiteries of Dakar has permitted to get enough information about the quality of the meat from the felling to the consumption by clients. Questionnaires have been completed and samples of meat have been tested to evaluate the number of germs responsible of the contamination.138 samples of meat (crude and grilled) have been analyzed to search for fecal coliforms, Escherichia coli, Staphylococcus aureus, anaerobic sulfito reducing agents and the total aerobic mesophile flora. The contamination in slaughter-houses and in felling areas has shown an acceptable level for fecal coliforms, E.coli and mesophile flora but has been satisfactory for anaerobic sulfite reducing agents and Staphylococcus. Concerning data collected from dibiteries, 20/40 are unsatisfactory for the fecal coliforms, 18/40 for E.coli and 20/40 for the mesophile flora. Anaerobic sulfite reducing agents were to be neglected. The assessment of the risk has taken into account the factual paths integrating all kind of steps occurring in any bacterial contamination of the meat within slaughter-houses or felling areas, during the transportation, preparation within dibiteries and the consequences that result from that. So, three levels of risks for the consumers have been determined: i) From enough high to very high (50.52%) ; ii)From very weak to a bit high (48.95%) ; iii)Quasi-nil to extremely weak (0.52%) These results allowed us to formulate some prescriptions to the different actors for the improvement of the quality of meat produced within slaughter-houses and sold in dibiteries. Key-Words: Slaughter-houses, Dibiteries, Hygiene, Small ruminants, Contamination, Meat. Auteur / Author : Bernadette YOUGBARE Adresse / Address : Ouaga Secteur 9 Goughin Tel :(+221)77 7153569 / (+226)70706654 E-mail : yougbernadette@hotmail.fr