Etude microbiologique et amelioration du procede traditionnel de transformation de la viande en Kilishi

摘要

Kilishi is a beef-based product that is traditionally produced and consumed in Sahelian Africa. It is made from fine slices of sun-dried meat, which are coated with a sauce and then grilled. Factors of risks for product spoilage in kilishi traditional processing in Niger are identified at different stages of the production. This is completed by the evaluation of the product quality: total aerobic flora, coliforms, yeasts and moulds, sulfito-reducing anaerobes, and pH and water content. Field studies carried out in Niger enabled to determine the influence of climatic conditions on kilishi quality. The drying and coating operations were identified as critical stages in kilishi processing as concerns hygiene of the endproduct.