Good hygiene practices and HACCP system in the technology of grilled meats in four cities of Tchad

This review addresses the sanitary quality of grilled meats consumed in Tchad. The general considerations presented are based on the different types of grilled products (Amkamile, conventional meat, Kilichi, Bassim, Tchélé, and tongue), the technologies associated with their preparation, and the application of the Hazard Analysis and Critical Control Points (HACCP) system to these products. The processing and consumption of grilled meat have increased considerably, driven by the availability and accessibility of ready-to-eat products. This rise is also explained by higher population growth rates, changes in dietary habits, and the large influx of Sudanese and Central African refugees into Tchad. Grilled meat remains a staple food for many households for nutritional and dietary reasons. In Tchad, the lack of HACCP implementation constitutes a major public health concern, particularly within the production and consumption chain of grilled meats. These shortcomings may compromise the hygienic and microbiological quality of grilled products and lead to significant health risks for consumers. The impact of poor hygiene practices on food safety is reflected in an increased risk of foodborne illnesses among the population. Therefore, to ensure consumer confidence, the rigorous application of HACCP throughout the entire production chain is essential for controlling hazards associated with the processing of grilled meats.