8106positive for aminoglycosides and/or quinolones and/or macrolides (17.24%) and beta-lactam and/or sulfonamides and/or tetracyclines (51.72%). Residues of aminoglycosides and/or quinolones and/or macrolides were detected in 25% of curds, 2.38% of pasteurized milk and 16.66% of yoghurt while, the residues of beta-lactam and/or sulfonamides and/or tetracyclines were detected in 70% of curds, 66.66% of pasteurized milk and 38.88% of yoghurt. Conclusion and Application: Milk and dairy products are contaminated by antibiotics residues of different families exceeding the authorized maximum limits. Therefore, measures to raise awareness of farmers and quality control of dairy products must be made to preserve the health of consumers.
The anarchic use of antibiotics for therapeutic purposes or as a growth factor in Burkina Faso's breeding is the origin of their residues present in consumed meat. These antibiotics residues have health, technological and microbiological consequences. The objective of this first study is to highlight the antibiotic residues in meat consumed in Ouagadougou, Burkina Faso. A survey was carried out to make an inventory of antibiotics used for animal treatment intended for production and the consequences of such use. Thus, a total of 100 samples of bovine kidney were deducted from the refrigerating slaughter house of Ouagadougou aseptically to test the presence of drug residues with the Premi ® Test kit and the microbiological method with Geobacillus stearothermophilus var. calidolactis ATCC 10149. According to this analysis, 31% of the kidney samples contained aminoglycosides, quinolones, macrolides and beta-lactam, sulfonamides and/or tetracyclines causing the zones of inhibition 3 to 15 mm. This reflects the anarchic use of antibiotics in Burkina Faso cattle breeding. Measures must be taken to ensure consumer safety and reduce the impact of these antimicrobials on selection of resistant pathogenic bacteria strains.
The aim of this study was to determine the technological properties of sorghum and millet malt produced under controlled conditions in Burkina Faso. Two types of steeping were carried out: steeping at normal pH (6.5) and at alkaline pH (8). Analyzes of the functional properties (diastatic power, alpha and beta amylase activity) of the samples of malts produced were carried out using Bernfeld modified methods. From the results, it appeared that the values of diastatic power, alpha and beta amylase and amylase activity increased significantly during the malting process (p˂0.001). The highest values for the diastatic power of the malts were obtained with millet malt (378.86 UPD and 336.45 UPD respectively for normal steeping and alkaline steeping). As for the diastatic power of sorghum malts, it varied from 79.14 UPD to 266.17 UPD. A negative correlation emerged between the diastatic power and the pH (R = -0.88), it also emerged that the diastatic power was much more correlated with the activity of alpha amylase (R = 0.99) than that of beta amylase (R = 0.6). Overall, the different types of malts exhibited satisfactory diastatic power and functional properties in accordance with standards for cereal malt production. These malts could therefore be used for the production of infant porridge in order to increase the energy density of porridge and also used in bread making to replace commercial enzymes often not appreciated by consumers.
L'évaluation de la qualité physico-chimique et nutritionnelle des oeufs issus de poule locale et de race améliorée consommés à Ouagadougou au Burkina Faso a porté sur deux cent oeufs répartis en deux lots respectifs de 100 oeufs de race locale et 100 oeufs de race améliorée. Les valeurs des paramètres physiques ont montré une différence entre les types d'oeufs dans la mesure où les oeufs de souche améliorée ont eu un poids total, un indice de forme et un poids moyen de coquille supérieurs aux oeufs de poules locales. Par contre, les pourcentages massiques du vitellus et de la matière comestible des oeufs de race locale ont été supérieurs à ceux des oeufs de race améliorée. La majorité des oeufs avait une forme ovale (83% et 92%). Les oeufs de race améliorée ont présenté une forte diversité de couleurs (7) alors que les oeufs de race locale étaient de couleur blanche ou blanc sale. Une forte corrélation (r= 0,85 et r= 0,92 avec P<0.05) entre le poids des oeufs et la largeur a été observée chez les deux génotypes. Les pH du vitellus et celui de l'albumen des oeufs des deux races sont similaires avec des valeurs respectives de 5 à 6 et de 8 à 9. Les teneurs en glucides (1,55 g), lipides (11,61 g), cendres (2,75 g) et matière sèche (28,68 g) des oeufs de race locale ont été légèrement supérieures à celles des pondeuses. La poursuite de ces travaux préliminaires, tout en prenant en compte l'évaluation de la qualité sanitaire, permettraient de fournir de plus amples données qualitatives sur les oeufs consommés par les populations au Burkina Faso.
The frequency of occurrence and four principal kinds of aflatoxin concentration in maize seeds grown in Burkina Faso was investigated. Ten (10) samples collected, were analyzed by high performance liquid chromatography (HPLC) with post-column derivatisation after immunoaffinity column cleanup. Eight strains of Aspergillus section Flavi were previously isolated from these samples and cultivated on "Aspergillus flavus and parasiticus agar (AFPA)" to ascertain if they belong to A. flavus or A. parasiticus species. The qualitative ability of aflatoxin production was also previously performed by fluorescence emission under ultra violet light at 365 nm after four (4) days of incubation at 30 °C on Coconut Agar Medium (CAM). Results showed that 70% of samples were contaminated by aflatoxins. The levels ranged from 0.93 to 58.94 µg/kg. Samples M1 and M10 had high concentrations, 58.94 µg/kg and 70.73 µg/kg; whereas M4 and M5 had low concentrations from 1.68 to 0.93 µg/kg, respectively. In these samples, four were contaminated with aflatoxin B1 (AFB1) and aflatoxin G1 (AFG1), two with AFB1 and aflatoxin B2 (AFB2) and one (01) with AFB1 only. We notice that AFB1 was the most prevalent member of aflatoxins, and AFG2 was absent in all samples.
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