The aim of the present study was to assess the microbiological quality of grilled meat sold in Bangangté, West-Cameroon. Also referred to as “soya”, grilled meat is a spicy popular and ready-toeat boneless beef product that is stacked and cooked by roasting with a glowing fire. As it has high nutritive values; bacteria could easily grow on it, leading to its spoilage that may be a health threat to consumers. To address the microbiological quality of the meat, a total of 96 samples were collected from 12 soya sellers. A questionnaire and observation sheets were also used to record activityrelated pieces of information. These samples underwent microbial screening according to standard protocols and specific bacteria isolates were further screened for their bio-enzymatic characteristics. Overall, 96 specimens were collected. Out of this number, 87.5% were not complaint, then unsuitable for consumption. More details indicated that 13.5% contained TAMF with loads found between 60 and 3.3×106 CFU/g; and that 53% were contaminated by fecal coliforms (highest value, 3.3×105 CFU/g). Close to 34.4% were contaminated by Staphylococci up to 3.3×105 CFU/g out of which 10.4% and 15.6% were positive for DNAse and coagulase, respectively. Furthermore, 86.5% of the samples were contaminated by Enterococci right to 330 CFU/g. The present work highlighted that grilled meat sold in Bangangté was contaminated with potential harmful microorganisms in connection with low hygiene. Minimal resources for investigation and local policies should be put in place in a global strategy to encourage report of cases of discomfort and address minimal quality of food used by the populations of Bangangté.
