Microbiological Quality and Artisanal Manufacturing Practices for “Kilishi” Dried and Spiced Meat in Niamey (Niger)

Abstract

Kilishi, Niger’s iconic dried and spiced meat, is a crucial source of protein and an essential socio-economic asset. However, its artisanal production and informal marketing raise significant concerns about quality and safety. This study examined the Kilishi value chain in Niamey by documenting traditional manufacturing methods and evaluating the product’s microbiological quality. Manufacturing practices were characterized through semi-structured interviews and direct observations. Sixty samples of three Kilishi types (red, white, plain) were analyzed using standard culture techniques, multiplex PCR for identifying Escherichia coli ( E . coli ), and serotyping for Salmonella . The findings showed that traditional practices such as open-air drying, the use of cement bag paper for packaging, and manual handling pose multiple vulnerabilities. Microbiological testing revealed notable contamination: 41.7% (25/60) of samples contained Escherichia coli , with pathogenic strains identified (Enterotoxinogen Escherichia coli (ETEC): 6.67%; Enterotoxinogenic Escherichia coli -Enteropathogenic Escherichia coli (ETEC-EPEC): 5%). Salmonella spp. were found in 6.7% (4/60) of samples, including one strain of Salmonella t yphi (1.67%). The average fecal coliform level (3.40 × 10 4 CFU/g) consistently exceeded the local standard of 10 3 CFU/g. Traditional Kilishi practices pose significant health risks to consumers. It is crucial to implement hygiene and safety measures throughout the entire production process to preserve Kilishi’s cultural value while ensuring its safety.