Assessment of the Microbial Quality of Braised Products from Bangangte City and Antibiotic Susceptibility of Selected Pathogens Isolated Therein

The present study had as objective to assess the microbiological quality and profile of some braised products and their accompanying soups sold in the city of Bangangte (Cameroon) and evaluate the antibiotic susceptibility of selected pathogens isolated in these products. An investigation was conducted in three locations in city of Bangangte in order to assess the environment and working conditions as well as the respect of good hygiene practices. Then, samples of braised fish (05) and its soups (05), and braised chicken (05) and its soups (05) were collected from six vendors in each location. The samples (360) were submitted to microbiological analyses and the isolates were identified at species level using API gallery. The susceptibility of the isolates to 14 antibiotics were tested. The 72 participants involved in this study declared having knowledge on hygiene despite the fact that, most of them had no formal education and do not apply good hygiene practices. Microbiological analyses revealed the poor quality of all the samples of braised products. Fecal coliforms and staphylococci counts higher than the values recommended by norms demonstrated the non-respect of good hygiene and manufacturing practices during the braising activity. The 169 strains isolated from these products belonged to 12 different species: Enterobacter gergoviae, Enterobacter spp., Morganella morganiae, Yersinia enterolitica, Yersinia frederiksenii, Staphylococcus aureus, Staphylococcus epidermitidis, Staphylococcus spp., Clostridium spp., Klebsiella pneumoniae, Enterobacter aerogene, and Proteus mirabilis. Strains which could be considered as marker of braised fish sold in the city of Bangangte were Yersinia enterolitica, Staphylococcus aureus and Klebsiella pneumonia while for braised chicken, they were Yersinia enterolitica, Staphylococcus aureus and Proteus mirabilis. The antibiotic susceptibility test performed on these pathogens revealed that they were resistant with 93.75% having multiple antibiotic resistance index values greater than 0.2. We conclude that the microbiological quality of braised products is poor and we suggest to producers to applicate the good hygiene practices. For breeders, we suggest respecting withdrawal periods and the better use of antibiotics.