Etude de la qualité microbiologique d'une espèce tropicale de crabe: Callinectes amnicola

Study of the Microbiological Quality of a Tropical Species of Crab: Callinectes amnicola. Callinectes amnicola, a species of crab widely consumed in Ivory Coast, was microbiologically analysed due to the high pollution of fishery waters. A survey of 180 crabs including 90 males and 90 females bought in three different places -two markets and a place of fishing- was carried out. The storage temperature of crabs in the shellfish bags (25.5 °C and 26.5 °C for two markets) indicates that selling of crabs without refrigeration supports the proliferation of germs in these food products. The bacteriological analyses show that the majority of crabs, males (89%) and females (71%) are contaminated by anaerobic sulfite-reducers. The male (84.4%) are more contaminated by fecal coliforms than the females (62.2%). The crabs bought in the two markets give the highest percentages of infection by fecal coliforms (80% and 73.3% against 66.7% for the place of fishing). Salmonella is found in 3.3% of crabs. 91% of males and 67% of females have an unacceptable microbiological quality, and are therefore unsuitable for human consumption. This study shows the medical risk for populations consuming C. amnicola, especially if this shellfish is not properly cooked before consumption

Some functional properties of the flour and starch from grains of two cowpea (Vigna unguiculata) cultivars grown in Côte d’Ivoire

This work was undertaken to evaluate proximate composition and functionality of the grains of two cowpea cultivars. The seeds of the white cultivar had dimensions and weights higher than those of the brown cultivar (9.05 and 7.50 mm - 0.22 and 0.15 g respectively). Major components were carbohydrate and protein, 48.35 % and 28 % for the brown cultivar and 47.99 and 26.25% for the white cultivar, respectively. Lipids were present at lower levels in the two cultivars (2.44 to 2.52 %). Brown cultivar showed high cellulose content, about twice (6 g/100g) that of white cultivar (3.6 g/100g). Phosphorus (429.63 to 430.01 mg/100g), magnesium (119.22 to 131.28%), and calcium (48.67 to 54.72 mg/100g) were the major minerals in the seeds of both cultivars. Both cultivars recorded similar water holding capacity although the white cultivar was more resistant to soaking or less hydroscopic. At 95°C, the starch and the flour solubility for the BrC was 42.23 and 41.74% that of the WC was 40.99 and 50.37% respectively. The two cultivars of cowpea studied appeared to have identical chemical composition with the exception of their content in cellulose, ashes and magnesium.Keywords: Cowpea, proximate composition, water holding, solubility, starch, flou

Effet du nombre de recyclages de la biomasse de Saccharomyces uvarum sur quelques paramètres de la fermentation primaire au cours de la production de la bière en Côte d'Ivoire

Effect of the number of recycled biomass of the yeast Saccharomyces uvarum on some parameters of primary fermentation during beer production in Côte d'Ivoire. A study was conducted on the yeast Saccharomyces uvarum during the production of beer to determine the impact of the number of recycled yeast biomass on some primary fermentation parameters and to understand variations during primary fermentation time. The work was carried out with six cycles of beer production. The first cycle was done with the initial culture of S. uvarum and the five others with its recycled biomass. After each cycle of production, the yeast biomass obtained is re-used to inoculate another mash and the same operation was repeated until the sixth cycle of production of the beer. Thus during each of the six cycles, several parameters such as the rate of fermentation, the diacetyle reduction time, the rate of alcohol production, etc. were measured. The fifth and sixth cycles showed the longest primary fermentation time (10 days) and the longest diacetyle reduction time (6.8 and 7.6 days respectively). The first and second cycles have the shortest primary fermentation time (8.33 and 8.25 days respectively) and diacetyle reduction time (3.33 days for each cycle). The interval between the theoretical and the practical attenuation limit differs according to the cycle of production. The highest gap (0.51) was obtained with the last cycle (sixth) while the shortest was obtained with the first cycle, 0.13. The fermentation rate varied from 1.71 to 1.97°P per day. The quantity of sugar consumed varied from 8.83 to 10.70°P and the rate of alcohol produced from 4.56 to 4.90°P. The yeast from the two last cycles flocculated quicker than the others. The number of cells in suspension for these cycles was 4.1.106 and 4.2.106 cells.ml-1 respectively versus 25.106 and 20.106 cells.ml-1 respectively for the two first cycles. The yeast biomass from the first four cycles should be used for the production of the beer, which would correspond to recycle the yeast S. uvarum only three times instead of five times

Risk of vibrio transmission linked to the consumption of crustaceans in coastal towns of Côte d'Ivoire

The purpose of this study was to assess the risk of Vibrio spp. transmission from crustaceans to humans in two coastal towns of Cote d'Ivoire. Bacteriologic analysis was performed on 322 crustacean samples obtained from six markets in Abidjan and one in Dabou. Suspected Vibrio colonies were identified by morphological, cultural, biochemical, and molecular tests and matrixassisted laser desorption ionization-time-of-flight mass spectrometry. PCR assays were used to further characterize Vibrio strains. A survey on consumption of crustaceans was conducted among 120 randomly selected households in Abidjan. Overall, Vibrio spp. were isolated from 7.8% of the crustacean samples studied, at levels as high as 6.3 log CFU/g. Of the Vibrio strains identified, 40% were V. alginolyticus, 36% were V. parahaemolyticus, and 24% were nontoxigenic V. cholerae; the latter two species can cause mild to severe forms of seafood-associated gastroenteritis. Among interviewed households, 11.7% reported daily consumption of crustaceans, confirming the high probability of exposure of human population to Vibrio spp., and 7.5% reported symptoms of food poisoning after consumption of crustaceans. The absence of genes encoding major virulence factors in the studied strains, i.e., cholera toxin (ctxA and ctxB) in V. cholerae and thermostable direct hemolysin (tdh) and thermostable direct hemolysin-related hemolysin (trh) in V. parahaemolyticus, does not exclude the possibility of exposure to pathogenic strains. However, human infections are not common because most households (96.7%) boil crustaceans, usually for at least 45 min (85.9% of households) before consumptio

Risk of <I>Vibrio</I> Transmission Linked to the Consumption of Crustaceans in Coastal Towns of Côte d'Ivoire

The purpose of this study was to assess the risk of Vibrio spp. transmission from crustaceans to humans in two coastal towns of Cote d'Ivoire. Bacteriologic analysis was performed on 322 crustacean samples obtained from six markets in Abidjan and one in Dabou. Suspected Vibrio colonies were identified by morphological, cultural, biochemical, and molecular tests and matrixassisted laser desorption ionization-time-of-flight mass spectrometry. PCR assays were used to further characterize Vibrio strains. A survey on consumption of crustaceans was conducted among 120 randomly selected households in Abidjan. Overall, Vibrio spp. were isolated from 7.8% of the crustacean samples studied, at levels as high as 6.3 log CFU/g. Of the Vibrio strains identified, 40% were V. alginolyticus, 36% were V. parahaemolyticus, and 24% were nontoxigenic V. cholerae; the latter two species can cause mild to severe forms of seafood-associated gastroenteritis. Among interviewed households, 11.7% reported daily consumption of crustaceans, confirming the high probability of exposure of human population to Vibrio spp., and 7.5% reported symptoms of food poisoning after consumption of crustaceans. The absence of genes encoding major virulence factors in the studied strains, i.e., cholera toxin (ctxA and ctxB) in V. cholerae and thermostable direct hemolysin (tdh) and thermostable direct hemolysin-related hemolysin (trh) in V. parahaemolyticus, does not exclude the possibility of exposure to pathogenic strains. However, human infections are not common because most households (96.7%) boil crustaceans, usually for at least 45 min (85.9% of households) before consumptio