Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/smoked meat product of Madagascar

Kitoza samples collected from producers in Madagascar were analyzed for their physicochemical and microbial properties. Lactic acid bacteria and coagulase‐negative staphylococci were the two codominant populations with average counts of 6–7 log cfu/g. Good hygienic practices were sometimes lacking but samples were not contaminated with Salmonella, Clostridium perfringens, and Bacillus cereus and only once with Listeria monocytogenes. Staphylococcus aureus was found occasionally with higher counts in salted/dried products than in salted/smoked products. Moisture, protein, fat, and salt contents varied considerably and were on average 41.5, 43.5, 14.3, and 3.3 g/100 g, respectively, and water activity was 0.893 on average. Smoked kitoza showed higher moisture content compared to dried kitoza. Most of the smoked kitoza had a water activity higher than 0.9 which is not in accordance with their storage at ambient temperatures. Benzo(a)pyrene content was above 2 µg/kg in 11 out of 30 smoked samples (17 ± 16.5 µg/kg on average)

Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/smoked meat product of Madagascar

International audienceKitoza samples collected from producers in Madagascar were analyzed for their physicochemical and microbial properties. Lactic acid bacteria and coagulase-negative staphylococci were the two codominant populations with average counts of 6–7 log cfu/g. Good hygienic practices were sometimes lacking but samples were not contaminated with Salmonella, Clostridium perfringens, and Bacillus cereus and only once with Listeria monocytogenes. Staphylococcus aureus was found occasionally with higher counts in salted/dried products than in salted/smoked products. Moisture, protein, fat, and salt contents varied considerably and were on average 41.5, 43.5, 14.3, and 3.3 g/100 g, respectively, and water activity was 0.893 on average. Smoked kitoza showed higher moisture content compared to dried kitoza. Most of the smoked kitoza had a water activity higher than 0.9 which is not in accordance with their storage at ambient temperatures. Benzo(a)pyrene content was above 2 µg/kg in 11 out of 30 smoked samples (17 ± 16.5 µg/kg on average)

Staphylococcal ecosystem of kitoza, a traditional malagasy meat product

Kitoza is a traditional meat product from Madagascar manufactured with strips of pork or beef. The process in-cludes afirst step of salting and mixing with spices followed by sun-drying or smoking step. As salting and dryingselect coagulase-negative staphylococci (CNS), our aim was to identify the CNS species in kitoza with the objec-tive in the future of developing indigenous starters. Microbial analyses revealed that the only pathogenic bacte-rium enumerated wasStaphylococcus aureus, which was found in 54% of the samples. The level ofEnterobacteriaceaerevealed a rather good hygienic quality of these products. CNS were confirmed in all the sam-ples at high levels ranging from 5 to 7 log cfu/g. Identification of CNS species in a large collection of 829 isolatesrevealed 9 identified species, 7 for beef and 8 for pork kitoza. There were significant difference in the distributionof CNS speciesaccording to the type of meat and the process.Staphylococcus saprophyticuswasthe dominant spe-cies for sun-dried or smoked beef and sun-dried pork kitoza(73–75%), while for smoked pork kitozaStaphylococ-cus equorum(26%),S. saprophyticus(23%),Staphylococcus succinus(23%) andStaphylococcus epidermidis(17%)co-dominated. Some CNS could be used as indigenous starters in particular to compete againstS. aureus

Reengineering of the smoking of kitoza, a traditional Malagasy meat product

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Amélioration de la conduite du fumag e du kitoza, un produit carné traditionnel malgache

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Diversity of staphylococcal species in pork and beef Kitoza

International audienceKitoza is a traditional product from Madagascar manufactured either with strips of pork or beef meat. lt 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 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. These technological bacteria seemed well adapted to the two processes drying or smoking. 811 isolates of presumed CNS from Manitol Salt agar have been identified. Two approaches have been applied: a PCR multiplex as developed by Corbière Morot-Bizot et al. (2004. J. Appl. Microbial. 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 identified 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. xy/osus (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. This work was funded by EU, 7th Framework Programme, AFTER project (grant agreement 245025). (Résumé d'auteur

Type 1 Diabetes in People Hospitalized for COVID-19: New Insights From the CORONADO Study

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