Thermophilic Campylobacters are major causes of gastroenteritis in human. The main risk factor of infection is consumption of contaminated or by cross-contaminated poultry meat. In Côte d'Ivoire, gastroenteritis is usually observed but no case of human campylobacteriosis has been formally reported to date. The aims of this study were to determine prevalence and antimicrobial resistance of Campylobacter jejuni and Campylobacter coli isolated from chickens ceaca in commercial slaughter in Abidjan. Between May and November 2009, one hundred and nineteen (119) chicken caeca samples were collected and analyzed by passive filtration method followed by molecular identification (PCR). From these 119 samples, 76 (63.8%) were positive to Campylobacter tests. Among the positive colonies, 51.3% were C. jejuni and 48.7% were C. coli. Of the 39 C. jejuni isolates, 79.5%, 38.5%, 17.9%, 10.3%, and 7.7% were, respectively, resistant, to nalidixic acid, ciprofloxacin, amoxicillin, erythromycin, and gentamicin. Among the 37 isolates of C. coli, 78.4%, 43.2%, 13.5%, 8.1%, and 0% were resistant, respectively, to the same antibiotics. In conclusion, we reported in this study the presence of high Campylobacter contamination of the studied chickens. Molecular identification of the bacteria was performed and determination of high resistance to antimicrobials of the fluoroquinolone family was revealed.
The aim of this paper was to study rabbit (Oryctolagus cuniculus) meat consumption in Côte d’Ivoire. To achieve this goal, a survey is conducted among consumers through a survey-valuation approach. Survey was carried out in 13 municipalities of Abidjan’s district between September 2017 and May 2018. The survey collected data from 1950 respondents targeted in the Abidjan’s district. In each municipality, 150 persons were interviewed, mainly in areas of great meeting such as car and bus stations, markets, restaurants and around schools. The method adopted in this work was random sampling. The data collection was done by self-counting (respondents completed the questionnaire themselves) and interview-assisted methods for each respondent. Results showed that rabbit meat is much appreciated by a large part of population (74.36%). The main buyers of rabbit meat are restaurant managers (35%) and households (35%). Reasons of non-consumption of rabbit meat are unavailability (49%), absence in eating habits (22%) and high cost (20%). Consumers ranked rabbit meat in third place compared to other meats (chicken, and sheep) consumed in Abidjan. 49.12% found rabbit meat more expensive than other meats. Therefore, the adoption of effective trade strategies such as entrepreneurial, training, promotion in mass media, competitive pricing and market diversification, could make rabbit meat available and reduce the cost of sale. This could encourage the population to include rabbit meat more in their menus.
<p>The present study aimed to determine optimum values of the process factors to obtain a standard method of preparation with best quality of dockounou.</p> <p>Several samples of dockounou were prepared with different proportions (75 to 95%) of senescent plantain, cooking time, fermentation time and temperature of oven. Sensorial characteristics of the samples were investigated. Optimal values (scores) of both boiled and baked dockounou prepared with maize or rice flour were identified through tasters’ evaluation. Hence, the best scores were recorded with 90 and 85% of plantain paste proportion, respectively with maize and rice flours. Concerning cooking time, optimal values were registered at 60 minutes with maize-dockounou, and at 75 minutes with rice-dockounou flour. About fermentation time, the best sensorial characteristics were obtained at 4 hours for rice or maize-dockounou, but at 0 hours for the boiled rice one. Results revealed moreover that 160 °C would be the optimal baking temperature.</p> <p>The optimized maize-dockounou would be better than the rice one on sensorial basis. Optimized maize-dockounou uses a larger quantity of plantain paste than optimized rice dockounou. This optimized dockounou uses shorter fermentation time than the traditional one. In general, the optimized dockounou is better than the traditional. It presents better characteristics and is more appreciated. Thus, optimized-dockounou is a real opportunity to convert rejected senescent plantains into foodstuff to help to feed the populations. That could be a way of food security.</p>
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