Background: The limits of antibiotic prompted researchers to explore foods components as antimicrobial. The present study was initiated to value the oils extracted from the fat tissues of Lutjanus dentatus against food poisoning bacteria.Methods: The oils were extracted from the adipose tissue by drying at 45°C for 24 hours and by cooking in a pressure cooker at 95°C for 20 minutes followed by pressing. Subsequently, the oil extraction yield and the chemical characterization from quality indices according to standard methods and physical analysis by Fourier transform infrared (FTIR) spectroscopy were evaluated. The oils antibacterial activity, their emulsion as well as their interactions with some common antibiotics were evaluated by the broth microdilution method.Results: L. dentatus oil adipose tissue extraction yield obtained by cooking at 95oC was high (66.83%) compared to that obtained after drying at 45oC (55.50%). The oil extracted from L. dentatus adipose tissue by drying at 45oC showed peroxide (9.76±1.19 meqd’O2) and anisidine indices (40.94±0.8) higher than those obtained by cooking at 95°C (6.56±0.40 meq d’O2 and 37.85±0.34 respectively). However, the acid, iodine and thiobarbituric acid value of oils extracted using the two methods were not significantly different P≤0.05. The FTIR profile provided information on the functional groups present in the oil and enable to appreciate the variation of the peaks compared to the quality indicesThe antibacterial test showed that the oils studied all had antibacterial activity. The best spectrum of action (23/23 bacteria tested 16 ≤ MIC ≤ 256 mg / ml) was noted with the oil extracted by cooking at 95oC. Regardless of the extraction method, emulsions have better antibacterial activity compared to the oils (0.39 ≤ MIC ≤ 12.5 mg/ml). Moreover L. dentatus oil adipose tissue potentiated the activity of Ciprofloxacin, Tetracyclin, Gentamicin, Amoxicilin and Chloramphenicol on the bacterial strains tested.Conclusion: These results are a source of motivation for a much more in-depth exploration of the antimicrobial properties of the L. dentatus oil.

The integration of cultural data in a scientific approach constitutes the basis for the development of the culinary industry of traditional preparations. The present study was aimed at inventorying fishes and fish based dishes found in Yabassi locality, and to collect information on the pre-treatment of these fishes, and the preparation process and conservation methods of some fish based dishes. The investigations were carried out in Yabassi locality in two periods, from February to June 2016 and from February to June 2017 and consisted of direct observations and interviews in households, restaurants and in out-ofhome vendors. A total of 281 persons were investigated, they were chosen because they were either responsible for family meals or meals seller, or consumers. For each participant, primary information such as gender, age, origin region and occupation were recorded. Moreover, information concerning fishes found in the area, fish based dishes, the ingredients and cooking methods as well as the purpose of dishes were recorded. A total of 281 persons were investigated in Yabassi among which 83% of women and 17% of men. They were mainly aged 30-60 years old (84%), mostly originated from Littoral Region (78%). The survey revealed a total of 15 fish species currently present and consumed in Yabassi. Among them, 07 species represented more than 90%. These are respectively C. nigrodigitatus (44.5%), Oreochromis sp. (18.3%), C. carpio (9.9%), H. niloticus (7.3%), Clarias sp. (6.9%), Hydrocynus sp. (4.2%) and M. cephalus (3.6%). A total of 11 fish based dishes in Yabassi locality were listed particularly. The most frequently cooked were 'Mbongo' (41.17%) followed by Pistachio cake (21.03%), Bouillon (13.03%) and 'Mabomba' (6.64%). It was found that various cooking methods are used for these dishes, particularly water cooking, smoothed cooking, oil cooking and stew. Different virtues are attributed to these dishes. These dishes are mostly conserved by drying, heating and refrigeration.