[ Evaluation de la qualité microbiologique des produits agroalimentaires vendus sur les marchés de Kinshasa: Cas de viande fraiche et poissons frais vendus au marché de liberté et Rond-point Ngaba (République Démocratique du Congo) ]
Volume 37, Issue 3, October 2022, Pages 549–560
Matafwari Luwawa Zephirin1, Biey Makaly2, Kayembe Sungula3, and Gizanga Valu4
1 Département des sciences de l’environnement, Facultés des sciences et Technologies, Université de KINSHASA, RD Congo
2 Département des sciences de l’environnement, Facultés des sciences et Technologies, Université de KINSHASA, RD Congo
3 Département des sciences de l’environnement, Facultés des sciences et Technologies, Université de KINSHASA, RD Congo
4 Département des sciences de l’environnement, Facultés des sciences et Technologies, Université de KINSHASA, RD Congo
Original language: French
Copyright © 2022 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Fresh meat and fresh fish badly affected, constitute an excellent medium of culture, a ground favorable to the propagation and the multiplication of a multitude of microbial contaminations. They are considered as vehicles of many diseases in humans. Our study aimed to assess the microbiological quality of fresh meat and fresh fish placed on the KINSHASA markets, during the period from July 9, 2019 to December 2020, i.e. eighteen months. After prospective investigation and bacteriological analysis, the results showed that the fresh meat and fresh fish sold in our markets were really contaminated. The presumptive test revealed 56.6% positive samples out of the hundred percent of samples, including 43.3% total coliforms and 13.3% faecal coliforms. After culture, the results obtained indicate the presence of germs indicating hygienic quality, Pseudomonas (9.80%), Proteus vulgaris (13.7%), Streptococci (15.7%), and toxigenic germs (33, 3%). Which, Staphylococcus aureus (7.8%), salmonella (11.8%) and Escherichia coli (13.7%). Among the microbial germs found in fresh meat and fresh fish,. the most soiled in microorganisms is fresh fish (21.1%), followed by pork (20%), and the least contaminated, beef (15.5%). The NGABA roundabout market awoke more contaminated products (32.2%), compared to the freedom market 24.4%. In terms of the relationship between microbial germs and sales environments, we found a statistically significant relationship of coliforms (p=0.007) and sales next to garbage (waste), wooden tables (p=0.042), for however, no statistically significant relationship was found between germs and exposure of meat and fish to unwashed knives (p=0.313), sellers' clothes (p=0.884), dust and flies (p=0.097) at the same market. On the other hand, a statistically significant relationship was observed between microbial germs (coliforms) (p=0.003) and sale in the presence of flies (p=0.044), but no statistically significant relationship was found between germs and sale alongside garbage (p=0.683), unwashed knives (p=1.000), wooden tables (p=0.695), clothes sold (p=1.000) and dust (p=0.945).
Author Keywords: Microbiological quality, Food products, Meat, fish, risks.
Volume 37, Issue 3, October 2022, Pages 549–560
Matafwari Luwawa Zephirin1, Biey Makaly2, Kayembe Sungula3, and Gizanga Valu4
1 Département des sciences de l’environnement, Facultés des sciences et Technologies, Université de KINSHASA, RD Congo
2 Département des sciences de l’environnement, Facultés des sciences et Technologies, Université de KINSHASA, RD Congo
3 Département des sciences de l’environnement, Facultés des sciences et Technologies, Université de KINSHASA, RD Congo
4 Département des sciences de l’environnement, Facultés des sciences et Technologies, Université de KINSHASA, RD Congo
Original language: French
Copyright © 2022 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
Fresh meat and fresh fish badly affected, constitute an excellent medium of culture, a ground favorable to the propagation and the multiplication of a multitude of microbial contaminations. They are considered as vehicles of many diseases in humans. Our study aimed to assess the microbiological quality of fresh meat and fresh fish placed on the KINSHASA markets, during the period from July 9, 2019 to December 2020, i.e. eighteen months. After prospective investigation and bacteriological analysis, the results showed that the fresh meat and fresh fish sold in our markets were really contaminated. The presumptive test revealed 56.6% positive samples out of the hundred percent of samples, including 43.3% total coliforms and 13.3% faecal coliforms. After culture, the results obtained indicate the presence of germs indicating hygienic quality, Pseudomonas (9.80%), Proteus vulgaris (13.7%), Streptococci (15.7%), and toxigenic germs (33, 3%). Which, Staphylococcus aureus (7.8%), salmonella (11.8%) and Escherichia coli (13.7%). Among the microbial germs found in fresh meat and fresh fish,. the most soiled in microorganisms is fresh fish (21.1%), followed by pork (20%), and the least contaminated, beef (15.5%). The NGABA roundabout market awoke more contaminated products (32.2%), compared to the freedom market 24.4%. In terms of the relationship between microbial germs and sales environments, we found a statistically significant relationship of coliforms (p=0.007) and sales next to garbage (waste), wooden tables (p=0.042), for however, no statistically significant relationship was found between germs and exposure of meat and fish to unwashed knives (p=0.313), sellers' clothes (p=0.884), dust and flies (p=0.097) at the same market. On the other hand, a statistically significant relationship was observed between microbial germs (coliforms) (p=0.003) and sale in the presence of flies (p=0.044), but no statistically significant relationship was found between germs and sale alongside garbage (p=0.683), unwashed knives (p=1.000), wooden tables (p=0.695), clothes sold (p=1.000) and dust (p=0.945).
Author Keywords: Microbiological quality, Food products, Meat, fish, risks.
Abstract: (french)
La viande fraiche et les poissons frais mal concerné, constitue un excellent milieu de culture, un terrain favorable à la propagation et à la multiplication d'une multitude de contaminations microbiennes.Elles sont considérées comme véhicules de nombreuses maladies chez les humains. Notre étude avait comme objectif d’évaluer la qualité microbiologique de viandes fraiches et poissons frais mise sur les marchés de KINSHASA, durant la période allant du 9 juillet 2019 au mois décembre 2020, soit dix-huit mois. Après enquête prospective, et analyse bactériologique, les résultats ont montrés que les viandes fraiches et poissons frais vendus dans nos marchés ont été réellement contaminés. Le test de présomption a révélé 56,6% des échantillons positifs sur le cent pour cent des échantillons, dont 43,3% des coliformes totaux et 13,3% coliformes fécaux. Apres culture, les résultats obtenus, indique la présence des germes indicateurs de la qualité hygiénique, Pseudomonas (9,80%), Proteus vulgaris (13,7%), Streptocoques (15,7%), et des germes toxinogène (33,3%). Lesquels, Staphylocoque aureus (7,8%), salmonelle (11,8%) et l’Escherichia coli (13,7%).Parmi les germes microbiens trouvés dans les viandes fraiches et poissons frais,. le plus souillés en microorganismes est les poissons frais (21,1%), suivi de viande de porc (20%), et le moins contaminés, la viande bovine (15,5%). Le marché de rond-point NGABA a réveillé plus de produits contaminés (32,2%), par rapport au marché de liberté 24,4%. En termes de relation entre les germes microbiennes et les milieux de vente, nous avons constaté une relation statistiquement significative des coliformes (p=0,007) et la vente à côté des immondices (déchets), les table en bois (p=0,042), par contre aucune relation statistiquement significative n’a été trouvé entre les germes et l’exposition des viandes et poissons sur les couteaux non lavés (p=0,313), tenues des vendeurs (p=0,884), des poussières et mouches (p=0,097) au même Marché. En revanche, il a été observé une relation statistiquement significative entre les germes microbiennes (coliformes) (p=0,003) et la vente en présence des mouches (p=0,044), mais aucune relation statistiquement significative n’a été trouvé entre les germes et la vente à côté des immondices (p=0,683), les couteaux non lavés (p=1,000), les table en bois (p=0,695), tenues des vendues (p=1,000) et les poussières (p=0,945).
Author Keywords: Qualité microbiologique, Produits agroalimentaire, Viandes, poisson, risques.
How to Cite this Article
Matafwari Luwawa Zephirin, Biey Makaly, Kayembe Sungula, and Gizanga Valu, “Evaluation of the microbiological quality of agri-food products sold on the markets of Kinshasa: Case of fresh meat and fresh fish sold at the liberté market and Ngaba roundabout (Democratic Republic of Congo),” International Journal of Innovation and Applied Studies, vol. 37, no. 3, pp. 549–560, October 2022.
