Table 3 Microbiological quality of dibiterie meat samples in Dakar (n = 30)
| Bacterial species | Before intervention | After intervention | ||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Phase 1 (1 month before, n = 30) | Phase 2 (2 months after, n = 30) | Phase 3 (10 months after, n = 30) | ||||||||
|
Average (log10 CFU/g) | Non-satisfactory (%) |
Average (log10 CFU/g) | Non-satisfactory (%) | OR | p |
Average (log10 CFU/g) | Non-satisfactory (%) | OR | p | |
| Mesophilic flora (TAMF) | 4.7 ± 0.9 | 0 | 4.9 ± 0.8 | 0 | NC | – | 4.6 ± 1.4 | 3.8 | NC | – |
| Thermotolerant coliforms (TC) | 2.2 ± 1.7 | 26.7 | 1.5 ± 1.4 | 20 | 1.5 | 0.52 | 1.4 ± 1.2 | 7.7 | 4.4 | 0.06* |
| Staphylococcus aureus (SA) | 2.3 ± 0.8 | 13.3 | 2.3 ± 0.7 | 10 | 1.4 | 0.69 | 2.1 ± 0.5 | 3.8 | 3.8 | 0.21 |
| Samples (all bacterial species) | 4.8 ± 0.9 | 30 | 4.9 ± 0.8 | 20 | 1.7 | 0,37 | 4.6 ± 1.3 | 11.5 | 3.3 | 0.09* |