Occurrence and antimicrobial susceptibility of Escherichia coli and Salmonella spp. isolated from zoom-koom beverage and ice in Ouagadougou, Burkina Faso

Rice fritter is a fermented food produced using traditional technology, and its consumption has become important these last years. However, as its technological production is not well mastered due to multitude production processes, information on the production process and the nutritional value of rice fritters remains unknown. This study was designed to produce rice fritters with good nutritional value by standardizing its production. A randomized cross‐study was carried out, and knowledge on the production process and the ingredients’ origin was collected from 298 consumers and 104 producers of 7 cities of Cameroon (Bafoussam, Banyo, Foumban, Foumbot, Yaoundé, Ngaoundéré, and Maroua). It was a randomize cross‐study. Thus, the nutritional characterization of rice fritters marked and the rheological properties of rice flours commonly used were carried out in the laboratory by using standardized methods. About 93.3% people producing rice fritter were women, from the north (40.4%) and permanent traders (60.6%). Moreover, 83.7% of producers used a mixture of rice–wheat flour while 16.3% used only rice flour. Producers used both local and imported rice grains. Marketed rice fritters contained ash (1.38%–2.17%), proteins (7.19%–10.35%), lipids (13.82%–21.72%), fibers (1.38%–2.54%), and carbohydrates (67.16%–74.17%). Independently of collection city and although the production steps were identical, some differences recorded in the step of making dough led to four commonly used production processes and fritters made by Process 2 (which differed from the others especially with the addition of milk (100–200 mL)) had the highest macro‐ and micronutrient contents.

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Isolation, characterization and antibiotic susceptibility of Escherichia coli and salmonella spp. isolated from local beverages («bissap», «gnamakoudji») sold in Ouagadougou, BURKINA FASO

Tchamba¹,

Bawa²,

Nzouankeu³

et al. 2015

Int. J. Biosci.

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Bissap» and «gnamakoudjii» are two local beverages highly produced and consumed in Burkina Faso, but potential hazard related to unhygienic contamination can cause a major risk to the health of consumers. This study was performed to assess the prevalence and antibiotic resistance of Salmonella spp. and Escherichia coli in 150 samples of «gnamakoudjii» and 150 samples of «bissap» sold in twenty four open markets in Ouagadougou city. Samples were aseptically collected and analyzed using standard microbiology methods within an hour of procurement. Slide agglutination with 12 enteropathogenic E. coli (EPEC) antisera was used for the detection of EPEC. Nineteen (12.70%) and thirty one (20.70%) strains of E. coli were respectively isolated in «bissap» and «gnamakoudjii». Among E. coli isolated, 7 (14%) E. coli isolates were serotyped as EPEC belonging to 4 serotypes (E. coli O86; E. coli O119; E. coli O126 and E. coli O128). No Salmonella were detected in «gnamakoudjii» while 2 (1.33%) strains of Salmonella were isolated in «bissap». Antibiotic resistance results indicated that E. coli isolates were resistant to amoxicillin-clavulanate, chloramphenicol, cefamandole, aztreonam, cephalothin, nalidixic acid, ticarcillin and tetracycline. Training/retraining on hygiene and sanitation is recommended to avoid contamination of local beverages.

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Occurrence and antimicrobial susceptibility of Escherichia coli and Salmonella spp. isolated from zoom-koom beverage and ice in Ouagadougou, Burkina Faso

Abstract: Pathogenic study was c Salmonella One hundr methods. Id subjected t "zoom-koom enteropatho O119, E. c samples. A cephalothin nalidixic ac tested anti indicates th infection wh

Cited by 8 publications

References 11 publications

Process manages and hygienic practices of local beverages producers and sellers in Ouagadougou, Burkina Faso

Process manages and hygienic practices of local beverages producers and sellers in Ouagadougou, Burkina Faso

Production Standardization and Nutritional Characterization of Rice Fritters Marketed in Cameroon

Isolation, characterization and antibiotic susceptibility of Escherichia coli and salmonella spp. isolated from local beverages («bissap», «gnamakoudji») sold in Ouagadougou, BURKINA FASO

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