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Evaluation of the contamination by bacteria of the Bacillus cereus group and the determination of some physico-chemical parameters of Attiéké garba sold in Daloa (Central West, Côte d’Ivoire)

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Abstract

In Côte d'Ivoire as elsewhere in Africa, attiéké plays an important role in feeding the population. The objective of the work is to conduct a study on the sanitary quality of the attiéké garba sold in Daloa. Fifty (50) samples of attiéké garba were collected by purchase from various high-traffic outlets in different districts of Daloa town. Samples are collected in the morning around 10 a.m. every 2 days at a rate of 10 per site. Microbiological analyzes and the determination of some physico-chemical parameters of attiéké garba were carried out. The bacterial load of Bacillus cereus present in the samples tested in the majority of districts is greater than or equal to 105 CFU/g of food. About 60% of the samples tested was contaminated with B. cereus spores against 72% contaminated with the vegetative form of B. cereus. However, physicochemical analyzes showed that attiéké garba was acidic and the humidity was between 37.36 ± 15.9 and 55.26 ± 20.5%. Attiéké garba could pose a danger to consumers.

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Abbreviations

CFU :

Colony forming units

CNRA:

National Agricultural Research Center

Di:

Infectious dose

NI:

Ivorian standard

B. cereus :

Bacillus cereus

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Acknowledgements

We would like to thank the managers of the agro-valuation laboratory at the University of Jean Lorougnon Guédé who made handling easier for us. We would also like to thank the head of Food Biotechnology and Microbiology laboratory at Nangui Abrogoua University who facilitated access to the laboratory for the realization of certain work parameters.

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Authors and Affiliations

  1. Biochemistry-Microbiology Department, Agrovalorisation Laboratory, Jean Lorougnon GUEDE University, BP 150, Daloa, Côte d’Ivoire

    Kra Athanase Kouassi, Yao Paul Attien, Nanouman Marina Christelle Assohoun-Djeni, Kouassi Clément Kouassi & Ibrahim Konate

  2. Department of Food Science and Technology, Laboratory of Food Biotechnology and Microbiology, Nangui Abrogoua University, 02 BP 801, Abidjan, Côte d’Ivoire

    Kra Athanase Kouassi, Yao Paul Attien, Nanouman Marina Christelle Assohoun-Djeni, Kouassi Clément Kouassi & Koffi Marcellin Dje

Authors
  1. Kra Athanase Kouassi
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  2. Yao Paul Attien
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  3. Nanouman Marina Christelle Assohoun-Djeni
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  4. Kouassi Clément Kouassi
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  5. Ibrahim Konate
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  6. Koffi Marcellin Dje
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Contributions

KAK is the designer of the project, he carried out the sampling, some analyses and the writing. YPA and NMCAD carried out part of the analyses and proceeded to the comments of his analyses. KK Clément carried out the first reading of the manuscript. IK and KMD supervised the work and gave orientations

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Correspondence to Kra Athanase Kouassi.

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Kouassi, K.A., Attien, Y.P., Assohoun-Djeni, N.M.C. et al. Evaluation of the contamination by bacteria of the Bacillus cereus group and the determination of some physico-chemical parameters of Attiéké garba sold in Daloa (Central West, Côte d’Ivoire). J Food Sci Technol 59, 397–401 (2022). https://doi.org/10.1007/s13197-021-05026-3

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  • DOI: https://doi.org/10.1007/s13197-021-05026-3

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