Meat is an important source of macronutrients and micronutrients essential for maintaining a healthy body. However, meat processing can sometimes lead to contamination due to poor hygiene. This study aimed to assess the impact of domestic drying on the microbiological quality of dried meats sold in N’Djamena. Microbiological analyses were carried out using standard analytical methods. Data were processed in Excel 2016 and compared using SPSS 17.0 software. A total of 30 samples were collected from April to June 2022 at 5 sites in N’Djamena. Total aerobic mesophilic flora ranged from 5.27×105 to 5.18×107 CFU/g, while thermotolerant coliforms varied from 2.15×103 to 3.75×105 CFU/g. S. aureus was present in all samples, with loads ranging from 1.82×104 to 6.09×104 CFU/g. Yeasts and molds ranged from 1.15×103 to 5.91×104 CFU/g, and E. coli from 2.91×102 to 6×103 CFU/g. The microbiological quality of the samples analyzed showed high levels of unsatisfactory results: 53.30% for total aerobic mesophilic flora, 70% for total coliforms, 26% for thermotolerant coliforms and 60% for Staphylococcus aureus. The microbiological results show that artisanal drying methods hurt the quality of dried meat sold in N’Djamena.
