Evaluation des connaissances, des attitudes et des pratiques en matiere d’hygiene et de securite alimentaire des vendeurs de la viande de poulets braisee en Cote d’Ivoire

L’objectif de cette étude a été d’évaluer d’une part les connaissances et les pratiques en matière de sécurité alimentaire des vendeurs de la viande de poulet braisée et d’autre part l’état sanitaire des sites de vente de cette viande à Abidjan. Une enquête sur les pratiques d’hygiène et des analyses microbiologiques ont été effectuées sur les mains des vendeurs de la viande de poulet braisée. La majorité des lieux de vente de la viande de poulet braisée occupait le domaine public. L’étude a révélé la présence de nuisible sur quatre-vingt-dix-neuf pourcent (99 %) des sites de vente. Soixante-douze pourcent (72 %) des sites d’enquête n’avaient pas de lieu d’évacuation des eaux usées, (65 %) n’avaient pas d’équipement sanitaire et (93 %) du personnel n’avaient pas leurs vaccins à jour. Les analyses microbiologiques effectuées révélaient la présence de Staphylococcus aureus, de Germes aérobies mésophiles, d’Escherichia coli et de coliformes totaux sur les mains des vendeurs de poulets braisés. Les charges de ces germes ont excédé la norme microbiologique pour les denrées alimentaires fixée par la Communauté Européennes CE n° 2073/2005. La détection de ces microorganismes pourrait  représenter un risque pour la santé du consommateur. Mots clés : viande de poulet braisée, hygiène, conditions sanitaires, commune d’Abidjan   English Title: Assessment of knowledge, attitudes and practices of food handlers in site for the sale of braised chicken meat in relation to food hygiene and safety in Côte d’ivoire The aim of this study was to assess the knowledge and food safety practices of vendors of braised chicken meat and the health status of the sites selling this meat in Abidjan. A survey on hygiene practices and microbiological analyses were carried out on the hands of the vendors of braised chicken meat. The majority of the sites selling braised chicken meat were in the public domain. The survey revealed the presence of pests on ninety-nine percent (99%) of the sales sites. Seventy-two percent (72%) of the survey sites had no sewage disposal facilities, (65%) had no sanitary facilities, and (93%) staff did not have up-to-date vaccinations. Microbiological analyses performed revealed the presence of Staphylococcus aureus, Mesophilic Aerobic Germs, Escherichia coli and total coliforms on the hands of braised chicken vendors. The loads of these germs exceeded the microbiological standard for foodstuffs set by the European Community EC N°. 2073/2005. The detection of these microorganisms could pose a risk to the health of the consumer. Keywords: braised chicken meat, hygiene, sanitary conditions, commune of Abidja

Ethanol effect on yeast strains isolated from tchapalo, a traditional sorghum beer from Cote d'Ivoire

The general trend in sorghum beer production is now the use of starter culture to alleviate the problems of variations in organoleptic quality and microbiological stability. In this study, we aimed to select strains of Saccharomyces cerevisiae and Candida tropicalis to use as starter culture based on their ability to face ethanol toxicity. All the strains exhibited a relatively high resistance up to 5% ethanol. At 7.5% ethanol, S. cerevisiae F12-7 and C. tropicalis C0-7 were the most resistant strains with viability rate of 80-97% after 24 h of incubation. These two strains showed also the highest unsaturated/saturated fatty acids ratios. Values increased from 68.86% to 80.30% and from 72.97 to 85.96% respectively for S. cerevisiae F12-7 and C. tropicalis C0-7 cultivated under 0% and 7.5% ethanol. The cellular neutral lipid composition differed markedly according to the yeast strains. With proportion of 36.73% for S. cerevisiae F12-7 and 78.75% for C. tropicalis C0-7, ergosterol was the most abundant neutral lipid founded in the strains membranes. In addition, phosphatidylethanolamine contents decreased with the increase of ethanol concentration in the culture medium on contrary to phosphatidylcholine contents. These two strains were so suggested as starter cultures for sorghum beer production

Contamination of raw milk with Bacillus cereus from farm to retail in Abidjan, Côte d'Ivoire and possible health implications

In Africa, milk and dairy products play an important role in human nutrition but could represent a risk to human health, due to poor hygiene throughout the production chain. This study aimed firstly to assess the contamination of raw milk produced in traditional dairy farms in Abidjan with Bacillus cereus from farm to retail and secondly to assess the associated health risk for consumers in informal markets using a participatory approach. In total, 320 samples including 150 milk samples were collected in 15 purposively selected traditional dairy farms from four sites of Abidjan and analysed according to EN ISO 7932:2004 with slight modification. In addition, a survey was conducted in the three informal markets with 188 individuals who bought milk. B. cereus was found in 27% of the udder milk samples while 41% of the samples taken from seller’s pooled milk contained B. cereus. Out of the 183 milk consumers, 14% reported daily consumption of unheated milk, indicating the high probability of exposure to B. cereus and other foodborne illnesses. After milk consumption, 13% of consumers reported that they contracted a foodborne illness. In conclusion, milk produced and sold in informal markets in Abidjan represents a risk for consumers’ health and B. cereus is one possible cause. Milk quality could be improved by good hygiene practices, strengthening and targeting educational interventions and effective monitoring throughout the production and delivery chain

Evaluation of the microbiological quality of Tchapalo process products, an Ivorian traditional beverage

No AbstractKeywords: Tchapalo process, traditional beverages, microbiological quality, safety, fermentation