Poultry meat products especially sausage (hotdogs) is among the fastest growing food commodities on the markets in many parts of the world. In order to fulfil consumer’s desire for healthier chicken sausage, local chickens were used to process low-fat sausage using sunflower oil as pork-fat replacer. Chicken breast meat was extracted, ground, mixed with spices (ginger, garlic, chilli pepper, cloves, thyme, black pepper, white pepper, coriander, rosemary, cumin) which were used to replace the harmful chemical additives. Two different samples unpasteurized and pasteurized sausage were successfully processed. Microbiological and sensory analysis were carried out. The heat significantly decreased the microorganism level up to obtain an acceptable product according to the food quality assessment criteria. The mean score percentage showed that 84.66% of the panellists accepted the local chicken sausage. Purchase power Analysis revealed that more than 81% of the panellists declared that they will buy the product. This research work results successfully created a standardized method of sausage formulation using natural spices as preservatives and which can easily be adopted by households.

The objective of this study was to assess the antimicrobial properties of the extracts of two leafy vegetables Amaranthus spinosus and Tridax procumbens traditionally used in the maritime region of Togo for their therapeutic properties. The agar well diffusion and Mueller Hinton broth microdilution methods were used to estimate the antimicrobial potential of the hydroethanolic extracts of the leaves of these plants on six reference strains and nine clinical strains including three multi-resistant and extended-spectrum beta-lactamase (ESBL) producing. Antimicrobial susceptibility tests have shown that these tested extracts variously inhibit the growth of the used strains. The extract of T. procumbens was the most active and inhibited the growth of all strains except Candida albicans 1581 with diameters of inhibition zones varying from 9 to 31 mm. The extract of A. spinosus inhibited the growth of 11 strains out of the 15 with inhibition zones diameters ranging from 7 to 17.5 mm. The minimum inhibitory concentrations varied from 0.39 to 3.12 mg/mL and the total activities from 42.43 to 339.48 mL/g. The extract of T. procumbens, which is very active on the strains used, could be used to search for new active molecules to fight against microbial infections. These results show that the hydroethanolic extracts of the leaves of the two plants have antimicrobial activities and support their traditional use in the treatment of microbial infections.