title: Staphylococcal ecosystem of kitoza, a traditional malagasy meat product.
abstract: Kitoza is a traditional meat product from Madagascar manufactured with strips of pork or beef. The process includes a first step of salting and mixing with spices followed by sun-drying or smoking step. As salting and drying select coagulase-negative staphylococci (CNS), our aim was to identify the CNS species in kitoza with the objective in the future of developing indigenous starters. Microbial analyses revealed that the only pathogenic bacterium enumerated was Staphylococcus aureus, which was found in 54% of the samples. The level of Enterobacteriaceae revealed a rather good hygienic quality of these products. CNS were confirmed in all the samples at high levels ranging from 5 to 7logcfu/g. Identification of CNS species in a large collection of 829 isolates revealed 9 identified species, 7 for beef and 8 for pork kitoza. There were significant difference in the distribution of CNS species according to the type of meat and the process. Staphylococcus saprophyticus was the dominant species for sun-dried or smoked beef and sun-dried pork kitoza (73-75%), while for smoked pork kitoza Staphylococcus equorum (26%), S. saprophyticus (23%), Staphylococcus succinus (23%) and Staphylococcus epidermidis (17%) co-dominated. Some CNS could be used as indigenous starters in particular to compete against S. aureus.
authors.affiliation: UT, Université d'Antananarivo, Faculté des Sciences, Madagascar.
authors.forename: Angela
authors.initials: A
authors.lastname: Ratsimba
authors.affiliation: MIC, INRA, 63122 Saint-Genès-Champanelle, France.
authors.forename: Sabine
authors.initials: S
authors.lastname: Leroy
authors.affiliation: MIC, INRA, 63122 Saint-Genès-Champanelle, France.
authors.forename: Jean Paul
authors.initials: JP
authors.lastname: Chacornac
authors.affiliation: UT, Université d'Antananarivo, Faculté des Sciences, Madagascar.
authors.forename: Danielle
authors.initials: D
authors.lastname: Rakoto
authors.affiliation: UMR QUALISUD, CIRAD, 7602 Stellenbosch, South Africa; UMR QUALISUD, CIRAD, 34398 Montpellier, France.
authors.forename: Elodie
authors.initials: E
authors.lastname: Arnaud
authors.affiliation: UT, Université d'Antananarivo, Faculté des Sciences, Madagascar.
authors.forename: Victor
authors.initials: V
authors.lastname: Jeannoda
authors.affiliation: MIC, INRA, 63122 Saint-Genès-Champanelle, France. Electronic address: regine.talon@inra.fr.
authors.forename: Régine
authors.initials: R
authors.lastname: Talon
mesh_terms: D000818:Animals; D044822:Biodiversity; D002417:Cattle; D017753:Ecosystem; D005516:Food Microbiology / Q000379:methods*; D005519:Food Preservation; D014644:Genetic Variation; D006863:Hydrogen-Ion Concentration; D008270:Madagascar; D008461:Meat Products / Q000382:microbiology*; D000069466:Red Meat / Q000382:microbiology*; D012965:Sodium Chloride / Q000737:chemistry; D013203:Staphylococcal Infections / Q000382:microbiology*; D013210:Staphylococcus / Q000302:isolation & purification*; D013211:Staphylococcus aureus / Q000302:isolation & purification*; D013552:Swine; D013696:Temperature
chemical_list: D012965:Sodium Chloride
keywords: Beef; Kitoza; Pork; Smoking; Staphylococcus; Sun-drying