Production technology and microbiological quality of kilichi produced in five locations in Burkina Faso

Kilichi, a dried meat product originating in Niger, is increasingly consumed in Burkina Faso. However, the hygienic quality of this product raises many questions among consumers. The objective of this study was to determine the production technology and hygienic quality of kilichi produced in five locations in Burkina Faso. Information on production technology was collected using a questionnaire. Hygienic quality was assessed by testing for indicator bacteria of contamination. Total mesophilic aerobic flora, total coliforms, thermotolerant coliforms, yeasts and molds, spore-forming flora, staphylococci, Salmonella, and Shigella were tested using standard microbiological analysis methods. A total of 13 kilichi producers were interviewed. Thirty-two kilichi samples were collected for microbiological analysis. The survey revealed three types of kilichi produced. All producers are male. The production process involves five main stages, from cutting to smoking the meat. Total mesophilic aerobic flora, total coliforms, staphylococci, spore-forming flora, and yeasts and molds ranged from 3x10² CFU/g to 10⁵ CFU/g, <10 to 3.70x10³ CFU/g, <10 to 6.20x10³ CFU/g, <10 to 1.67x10⁵ CFU/g, and <10 to 4x10² CFU/g, respectively. Compliance with and application of good hygiene practices during the production and sale of this popular food would improve the sanitary quality of kilichi and prevent health risks to consumers.