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Diversity of Staphylococcal species in pork and beef kitoza

Ratsimba Angela Irène, Rakoto Danielle, Jeannoda Victor, Arnaud Elodie, Loiseau Gérard, Chacornac Jean-Paul, Leroy Sabine, Talon Régine. 2013. Diversity of Staphylococcal species in pork and beef kitoza. In : Journées scientifiques qualiREG. 3ème édition. QualiREG. QualiREG Food Symposium. Qualité des produits alimentaires en océan Indien.. Réseau QualiREG, CIRAD. s.l. : s.n., p. 21. Journées scientifiques QualiREG. 3, Saint-Pierre, Réunion, 19 November 2013/21 November 2013.

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Access restricted to CIRAD agents
Use under authorization by the author or CIRAD.
document_572176.pdf

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Matériel d'accompagnement : 1 poster

Abstract : Kitoza is a traditional product from Madagascar manufactured either with strips of pork or beef meat. It is an artisanal product manufactured in rural and urban regions. The first step of the process is salting with coarse salt mixed with spices and then either a drying or smoking step is carried out. Samples from pork and beef and both processes (drying, smoking) have been analysed. The microbiological analyses revealed the process allowed the selection of microorganisms with potential technological interest. Thus a high level of coagulase negative staphylococci (CNS) was noticed: between 5 to7 log CFU/g at the end of the manufacturing. These technological bacteria seemed well adapted to the two processes: drying or smok-ing. A total of 811 isolates of presumed CNS from Manitol Salt agar has been identified. Two approaches have been applied: a PCR multiplex according the method developed by Corbière Morot-Bizot et al. (2004. J. Appl. Microbiol. 97, 1087-1094) or a staph array developed by Giammarinaro et al. (2005. J. Clin. Microbiol., 3673-3680) allowing the identification of 36 CNS species. A total of 9 species of CNS were iden-tified in the kitoza with 7 species for the beef and 8 for the pork meats. Staphylococcus saprophyticus was the dominant species in all the products and the major one in dried pork and beef smoked or dried. While in smoked pork, in addition of S. saprophyticus (50%), S. xylosus (13%), S. equorum (15%), S. succinus (13%) and S. epidermidis (9%) were identified. This study highlighted that the process: salting and drying or smoking allowed the selection of coagulase negative staphylococci. These CNS are well described in the literature as contributing to the quality of meat products, with some species such as S. xylosus already used as starter cultures for the manufacture of meat products. (Résumé d'auteur)

Classification Agris : Q03 - Food contamination and toxicology
Q02 - Food processing and preservation

Auteurs et affiliations

  • Ratsimba Angela Irène, Université d'Antananarivo (MDG)
  • Rakoto Danielle, Université d'Antananarivo (MDG)
  • Jeannoda Victor, Université d'Antananarivo (MDG)
  • Arnaud Elodie, CIRAD-PERSYST-UMR Qualisud (REU) ORCID: 0000-0002-0896-7916
  • Loiseau Gérard, CIRAD-PERSYST-UMR Qualisud (FRA)
  • Chacornac Jean-Paul, INRA (FRA)
  • Leroy Sabine, INRA (FRA)
  • Talon Régine, INRA (FRA)

Autres liens de la publication

Source : Cirad - Agritrop (https://agritrop.cirad.fr/572176/)

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