Pork meat is consumed in several forms base on the mode of cooking in Côte d'Ivoire. It is most often braised, grilled or cooked in soup. The aim of this study was to assess the importance of pork meat consumption in the diet of the Ivorian population. It also tried to assess the risks that consumers of this meat may incur in order to provide solutions through the implementation of good hygiene and manufacturing practices at the sites where this meat is sold. Thus, a consumption survey was conducted in the municipalities of Adjamé, Abobo and Yopougon. The enumeration of germs such as mesophilic aerobic germs, Staphylococcu s aureus, Salmonella and coliforms was carried out too. It appeared that out of the three hundred (300) interviewees were all familiar with pork meat and 99% consumed it. The majority of consumers was masculine and 98% had Ivorian nationality. Among consumers, 52% had had at least one discomfort after eating pork. Symptoms of these ailments were vomiting, diarrhea and stomach aches. In addition, microbiological analyses of commercial forms of pork meat have revealed pathogenic germs such as Staphylococcusaureus , coliforms and mesophilic aerobic germs. Loads of mesophilic aerobic germs, Staphylococcus aureus and fecal coliforms ranged respectively from (1.2 ± 0.07)10 10 to (1.3 ± 0.6)10 11 CFU/g; from (2 ± 0.7)10 5 to (3.1 ± 0.7)10 6 CFU/g and from (1.1 ± 0.6)10 4 to (1.7 ± 0.91)10 5 CFU/g. All samples contained microbial loads above the European Community (EC) Standards No 2073/2005 for ready-to-eat pork meat. Pork meat then poses a health risk to consumers.
This research work aimed at studying production kinetic of α-amylase by microbial strains isolated from three traditional cassava ferments; with a view of their potential use as starter cultures. The study was carried out on 42 amylolytic strains comprising 15 lactic acid bacteria species, 9 yeast, 9 Bacillus sp. And 9 moulds. Amyloytic activities were assessed in vitro in a broth. Independently of strains and their origin, results showed three α-amylase regulation kinetics. From the 3 species which constitutively secrete α-amylase, only Candida tropicalis LVX8 excretes a large amount of α-amylase (171.33 ± 3 EU/mL) in 24 hours. Among strains, which α-amylase excretion is regulated by a repression, the optimal duration for each one of them varied from 4 to 24 hours. Thus, Lactobacillus casei LABZ4 secretes within 4 hours of culture, 47.3 ± 1.41 EU/mL, whereas yeast (LVX1, LVZ19, LVY16 and LVZ1), moulds (MZ2, MZ1 and MY2) and Bacilli (BX5, BY4 and BZ15) strains excreted each during 12 to 20 hours α-amylase amounts ranging from 60 ± 3.7 and 106 ± 1.3 EU/mL. For strains with amylase production modulated by inactivation, maximal amounts of enzymes were very low and reached after only 4 hours. However, for yeasts LVX14, LVY3 and LVZ18, inactivation was observed from 16 hours, with activities higher than 100 EU/mL. Considering the diversity of production kinetics of α-amylase, the use of these isolates for a controlled fermentation of cassava dough would be optimal in co-culture.
The present study aims at generating data that can produce useful information on the new trends in soumbara production processes and their effect on its microbiology quality. A descriptive survey was conducted in the production areas of Ferké, Katiola and Korhogo to determine the different production patterns. Samples of soumbara were collected in these production areas for microbiological analysis. The results show that regardless of the production area, there are two methods of producing soumbara. The differences were in the fermentation and cooking steps and the ingredients used. Microbiological analyses revealed the presence of mesophilic aerobic germs, total coliforms, Bacillus cereus and Staphylococcus aureus. The loads of mesophilic aerobic germs, Staphylococcus aureus and Bacillus cereus ranged from (1.3±0.4)10 3 to (1.2±0.3)10 4 ; 0 to (1.7±0.8)10 2 and (1.1±0.1)10 1 to (4.7±0.2)10 1 CFU/g, respectively. The assessment of the marketable quality of the soumbara samples in accordance with Directive 2005/2073/EC on microbiological criteria for foodstuffs indicated acceptable microbiological quality for the Ferké and Katiola soumbara samples and unsatisfactory for the Korhogo soumbara samples.
To fight malnutrition, which is a public health problem in the world, it is to use local foods as a cost-effective strategy to improve health. The aim of this study was to characterize taro (Colocasia esculenta) leaves for their valorization in human food. Sampling took place in the city of Abidjan (Côte d'Ivoire) and the collection of fresh taro (Colocasia esculenta) leaf samples was done in 10 fields in the commune of Abobo, 6 fields in Akeikoi and 4 fields in N'dotré, in October 2020. Three samples were taken in each field. To do so, physicochemical, nutritional and microbiological analyses of dried fresh leaves and dried cooked leaves were performed. The analysis of the biochemical composition allowed to characterize the taro leaves. Thus, the results showed that the crude protein and fat contents of the fresh dried taro leaves were respectively 4.95 ± 0.005% and 0.07 ± 0.001% against 3.75 ± 0.001% and 0.06 ± 0.001% for the boiled and dried taro leaves. The total carbohydrate content was 93.97± 0.02% for the dried cooked leaves and 91.24 ± 0.04% for the fresh dried leaves. The iron concentration for the dried fresh leaves (3.33 ± 0.57 mg) was higher than that for the boiled and dried leaves (1.33 ± 0.57 mg). Zinc content ranged from 385.66 ± 5.13 mg for fresh dried leaves to 196.66 ± 5.77 mg for boiled and dried taro leaves. Magnesium was present in taro leaves with higher contents in fresh dried leaves (45.66 ± 1.52 mg) than in cooked dried leaves (38.66 ± 1.52 mg). In addition, the presence of mesophilic aerobic germs, notably Staphylococcus aureus and Bacillus sporulates, was observed in the dried cooked leaves. It appears that the cooked taro leaves consumed in Abidjan have a good nutritional potential but could present a health hazard at the microbiological level for the consumer.
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