Grilling Meat Technology and Sanitary Risk along the Production Chain in Chad

Grilled meat has a prominent place in our diet for nutritional and dietary reasons. The scarcity of jobs and the procession of unemployment among young Chadians have given grilled meat a real economic boost. The lack of mastery of technologies and abusive consumption of grilled meat would be responsible for diseases as food poisoning, gout, cardiovascular and metabolic diseases. This paper aimed to review the techniques used and the microorganisms isolated from grilled meats in Chad. Several types of grilling are practiced in Chad with different techniques. Kilichi is produced from dried meat coated with seasoning ingredients. On the other hand, Tchélé or skewer uses a thin stem or wooden with a pointed end on which slices of meat are threaded. The simple grill is directly produced from embers from a wood fire. Several microorganisms have been isolated in different grills. Escherichia coli and Staphylococcus aureus were predominant in grilled meats. The presence of Escherichia coli and staphylococcus aureus in grilled meat can lead to the release of toxins and then cause diseases such as gastroenteritis and food poisoning. On the other hand, Aspergillus flavus, Penicillium sp, Geotrichum sp, Aspergillus niger, Rhizopus sp and aflatoxins have been isolated from ingredients powders. Their presence could lead to alteration, leading to the modification of the organoleptic characteristics and nutritional value of grilled meat. It would, therefore, be necessary to master the technology of grilled meat production in order to improve its microbiological and nutritional quality.