Quantitative assessment of the microbiological risk associated with the consumption of attieke in Côte d’Ivoire

Quantitative Assessment of the Risk Linked to the Consumption of Braised Beef Meat “<i>Choukouya</i>” Contaminated with Pathogenic <i>Clostridium perfringens</i> in Côte D’Ivoire

“…Thus, after the Monte Carlo simulations, the results of the assessment of the infection risk associated with the consumption of "Choukouya" contaminated by Clostridium perfringens revealed that the risk varies between 7.36% and 7.93%, i.e., 7360 and 7930 cases of Clostridium perfringens disease per 100,000 inhabitants. These results are high than those obtained by [36] in attièke sold on the open market. This risk appears relatively real and high compared to the risk assessment for certain germs found in other food matrices in developed countries.…”

“…The model of the evaluation, was defined based on actual data collected on 2 parameters: the distribution of the concentration of Clostridium perfringens (C i ) and the distribution of the serving sizes (Q C ) of braised beef meat "Choukouya" consumed at each meal per day per individual. This method has been described by [36] in his study on the risk assessment of attiéké consumption. Then the concentration levels of Clostridium perfringens range from 10 2 cfu/g to 10 8 cfu/g with 69.84% servings of braised beef meat "Choukouya" higher than 10 5 cfu/g which is the maximum concentration of Clostridium perfringens in ready-to-eat foods.…”

“…In Most of cases, it is consumed immediately after cooking or after exposure time in contact with the environment which could lead to cross contamination and recontamination. All these reasons allow to suppose that the contamination of the "Choukouya" occurs at the time of its sale [36]. The exposure assessment consists of estimating the level of danger to which the consumer is exposed at the time of consumption of the food.…”

Risks of Salmonellosis Linked to the Consumption of Lettuce Grown on the Outskirts and in Unexploited Intra-Urban Areas of the City of Bouaké, Central-Côte d’Ivoire

“…It took place in 4 stages which are: identification of the danger, characterization of the danger, assessment of exposure and characterization of the risk. The exposure assessment step provides a mathematical link (model) between the quantity of microorganisms ingested and the fraction of a consuming population that would become ill. As for that of risk characterization, it establishes the risk of the occurrence of the disease for a given population [13,14,15]. For this study, the infectious dose was 10 5 cells [16].…”