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3 Result(s) for 'Denis Erbi'
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1.
Occurence of Mycotoxins in Traditional Dried Meat (Charmout) Sold in the Markets of Ndjamena, Chad
Brahim Adoum A., Ali Haroun, Denis Erbi , Saturnin Naim, Al-Lamadine Mahamat, Abdoullahi Hissein O., Abdelsalam Tidjani, Aly Savadogo
American Journal of Food Science and Technology. 2025 13 (3). doi: 10.12691/ajfst-13-3-2
Keywords: charmout, aflatoxin, molds, N'Djamena, Chad
Context: Charmout is a traditional product made from sun-dried meat, widely consumed in Chad. Its artisanal nature and exposure to the open air make it susceptible to contamination by various molds. The aim of this work was to evaluate the mycotoxins produced by molds in charmout. One hundred sixty-two samples were collected from the six (6) markets (central market, millet market, Al-afia market, Farcha market, Dembe market, and Al-adala market) in the city of N'Djamena and analyzed. The results showed that out of sixty-four contaminated samples, 41 were fungal flora, of which 39.50%; 26 were Aspergillus niger, 7 were of the Mucor genus, and 8 were of the Fusarium genus. The average concentration of aflatoxins ranged from 0.002 µg/kg to 0.04 µg/kg; from 0.004 µg/kg to 0.97 µg/kg; from 0.011 µg/kg to 0.35 µg/kg; and from 0.065 µg/kg to 0.075 µg/kg respectively for aflatoxins G2, G1, B2, and B1. For moisture content, the average values were 5.40±0.05; 9.78±0.53; 14.21±0.69; 13.28±0.84; 12.98±0.83; and 12.85±1.37, respectively in the samples from the central market, Millet market, Al-afia market, Dembe market, Farcha market, and Al-adala market. The samples from the Al-afia market and the Dembe market had moisture content levels higher than the value set by the Burkinabe Agency for Standardization, which is 13%.
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2.
Prevalence of Antibiotic-Resistant Enterobacteriaceae Isolated from Grilled Meats and Human Feces in Two Regions of Chad
Denis Erbi , Sibiri Sylvain Rouamba, Abdelsalam Adoum Doutoum, Hissein Ousman Abdoullahi, Kadidja Gamougam, Aly Savadogo
American Journal of Microbiological Research. 2025 13 (3). doi: 10.12691/ajmr-13-3-5
Keywords: Antibiotic resistance, Chad, Enterobacteria, grilled meat, stools
Context: The uncontrolled use of antibiotics to improve the productivity of food-producing animals and to treat human diseases poses a significant risk to public health. Residual antibiotics in animal tissues can promote the selection of resistant bacteria, posing serious health risks to consumers. The aim of this study was to assess the diversity and antibiotic resistance profiles of Enterobacteriaceae isolated from grilled meat and consumer stool samples. A cross-sectional study was carried out in two towns in Chad-Abeche and Mongo-between February and July 2024. Bacteria were identified from grilled meat and stool samples using standard bacteriological methods. The Kirby-Bauer disk diffusion method was used to determine the antibiotic resistance profiles of the isolated strains. A total of 196 samples were collected, including 151 stool samples and 45 grilled meat samples. The culture results identified 37 (24.50%) positive stool samples and 11 (24.44%) positive grilled meat samples. Escherichia coli was the most frequently isolated species (43.53%), followed by Pantoea spp (18.82%) and Serratia ficaria (8.24%). High resistance rates have also been observed against ciprofloxacin (78.33%), ceftriaxone (70%), amoxicillin-clavulanic acid (65%), cefotaxime (51.67%), and cefoletin (50%). Imipenem showed excellent activity (sensitivity of 95%), while gentamicin had moderate effectiveness (31.66%). ESBL-producing isolates were found in both sources (7.06%). The results suggest that the consumption of grilled meat could contribute to the spread of enterobacteria in the population.
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3.
Hygienic Conditions for the Production and Consumption of Yogurt in the City of Abeche, Chad
Abdelsalam Adoum DOUTOUM, Alcherif Hamid Mahamat, Denis Erbi , Hamadou ABBA, Bienvenu MADJITOLOUM, Mahamat Seid ALI, Rabha Ganda KADO, Mahamat Abdoulaye BECHIR, Attahir ATTAMAR, Abdoullahi Hissein OUSMAN, Abdelsalam TIDJANI, Abdourahamane BALLA, Malang SEYDI, Bhen Sikina TOGUEBAYE
American Journal of Microbiological Research. 2025 13 (5). doi: 10.12691/ajmr-13-5-1
Keywords: Hygiene, Yogurt Production, Food Safety, Consumer Behavior, Abeche, Chad
Context: This study aimed to investigate the hygienic conditions surrounding yogurt production and consumption in the city of Abeche, Chad. A total of 150 participants, comprising 100 consumers and 50 sellers and producers, were surveyed to collect comprehensive data on their demographic profiles, production practices, consumption patterns, as well as challenges faced in the sector. Data were processed and analyzed using XL-STAT software (version 6.1.9) to identify significant trends and issues. The producer population was predominantly male, with an average age of approximately 30 years, mostly married and largely uneducated. A notable limitation of the study is the exclusion of female producers due to socio-demographic constraints, which potentially limits the generalizability of findings. It was observed that the majority of the yogurt producers relied primarily on powdered milk as the base raw material. Consumer demographics showed a high proportion (57.46%) of young single individuals, indicative of urban dietary transitions and socio-economic factors influencing yogurt consumption. Production units manufacture varying types of yogurt, differentiated notably by the presence or absence of low rice (couscous) additives. The study revealed alarmingly substandard hygienic conditions across many production sites, emphasizing the urgent need for the implementation of targeted preventive measures aimed at enhancing hygiene and food safety standards. Persistent challenges included unreliable electricity supply, which critically hampers proper cold storage and consequently the quality and safety of yogurt products. Findings also noted broad yogurt consumption across young and adult populations in Abeche, highlighting the public health importance of adherence to stringent hygiene protocols to safeguard consumer health. Future work will involve microbiological analyses to identify pathogenic microbial contaminants and assess the microbiological quality of locally produced yogurts.
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