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.
Aims: The aim of this study was to identify the different methods of preparing the traditional cassava starters used for attiéké production in Côte d'Ivoire, allowed the recounting of five different production methods.
Study Design: Sampling of cassava starters were collected from attiéké producers de four areas of south of Côte d’Ivoire. The cassava starters obtained with the braised cassava were collected from attiéké women producers of Grand-Lahou, those obtained directly from fresh cassava were collected from attiéké producers in the region of Bonoua, and those obtained with the cassava cooked at water were collected from attiéké women producers of Abidjan and Jacqueville. Place and Duration of Study: University of Nangui Abrogoua, Abidjan, Côte d’Ivoire (between March 2018 and June 2019).
Methodology: Traditional cassava starters are produced with the bitter or sweet variety of cassava, either freshly preserved without cooking until fermented, boiled in boiling water or braised over a wood fire.
Conclusion: This study highlighted five methods of preparing traditional cassava starters used in Côte d'Ivoire for the preparation of attiéké, a food derived from cassava. This is the starters from fresh preserved uncooked cassava that derived from fresh braised cassava and those (three) from fresh cassava cooked with boiling water either with the casing or without the casing after cooking and without the shell during cooking.
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