Assessment of safety risks associated with pork meat sold on the market in Abidjan city (Côte d'Ivoire) using surveys and microbial testing

Abstract

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.

Evaluation of sanitary risks associated with the consumption of street food in the city of Yaoundé (Cameroon): case of braised fish from Mvog-Ada, Ngoa Ekélé, Simbock, Ahala and Olézoa

“…On that site, customers chosen fish in an aquarium, from where it is directly captured and braised. The presence of spore-forming microorganisms in braised fish samples could result from contamination through exposition to dust which may harbor microbial spores ( Rane, 2011 ; Alfred et al., 2019 ). Unpaid braised fishes were left for a longer duration at room temperature which is favorable to microbial growth.…”

Microbiological survey of ready-to-eat foods and associated preparation surfaces in cafeterias of public sector universities

“…RTE foods are microbiologically investigated and examined during preparation in health care settings, schools, shopping centers, restaurants, factories, retail outlets, and domestic kitchens worldwide [21][22][23][24][25][26][27]. Several outbreaks of food intoxication and food poisoning are reported in Schools, Colleges, universities, and Hospitals of Pakistan and worldwide [28][29][30].…”