Assessment of the physicochemical characteristics, chemical and microbiological safety of two types of , a grilled meat produced in Niger.

Production of , a grilled meat of West Africa, is a common method of meat preservation in Niger. Thirty samples of condiments-coated and uncoated collected in Niger, were analyzed for microbiological contamination, as well as NaCl, protein and lipid contents, using standard methods. Contamination with Polycyclic Aromatic Hydrocarbons (PAHs) was also assessed using a HPLC-FLD technique.