+44-7897-074717 Research Article
Identification of Staphylococcus aureus from different cattle meat and butcher\'s hands infections by molecular detection of nuc gene to evaluate meat safety practices and hygiene among different butcheries and supermarkets in Yaounde-Cameroon
Author(s): Justin Ledoux Tanke Fanjip*, Jean Paul Kengne Chedjou, Akindeh Mbu Nji, Wilfred Fon Mbacham, Ahmadou Hamadjam Alkaïssou, Serge Eyébé, Carolle Eyébé Nsa’amang, Bernard Dountio Azanmene, Aristid Ekollo, Hortense Kamga Gonsu, Anicette Betbeui Chafa, Michel Toukam and Ngum Lesley Ngum
Meat, the main source of protein, occupies an important place in our diet. Meat can be part of a balanced diet providing important nutrients for health. Fortunately, the production of poultry and beef has increased. The hygienic quality of meat is not always guaranteed. Microorganisms such as Staphylococcus aureus are often found in meat carcasses and can cause diarrhea, food poisoning, gastroenteritis and other infections. This study was designed to evaluate meat safety practice and hygiene among various butcheries and supermarkets in Yaoundé Cameroon by assessing for the presence of Staphylococcus aureus in different cattle meat and butchers hands samples. Based on our inclusion and non-inclusion criterias, 240 samples were collected from consented participants. Using gloves hands, 50g of meat samples were collected and a sterile swab soaked in saline solution was used to col.. View More»