Foodstuffs is a favorable environment for microorganism’s growth. Thus, the germs likely to be found in these foods can be at the base of several food poisoning. The objective of the study was to evaluate the microbiological quality of some foods prepared and sold in Benin. To do this, a prospective descriptive survey was conducted in five major cities (Cotonou, Abomey-Calavi, Porto-Novo, Lokossa and Abomey) of Benin. It collected samples of salted bread, soy cheese and three yogurt varieties (Dolait, Tropical and Comtesse) for microbiological analyzes. Out of the three varieties of yoghurt, the results of the work revealed that the microbial loads in CFU / g of salty breads and soy cheeses respectively amounted to 21.48 103 and 25.73 103 in total flora, 11.50 102 and 22.29 102 in total coliforms, 7.40 102 and 12.61102 in thermo-tolerant coliforms, 60.80 102 and 217.84 102 in staphylococci then 21.43 102 and 113.24 102 in yeast were not in accordance with the values required by the criteria of Standard No. 2073/2005. The identification of isolated organisms showed that salty breads and soy cheeses contained the bacteria of interest in toxi-food infections such as Acinetobacter calcoaceticus, Staphylococcus aureus, Salmonella typhi, Shigella sp., Citrobacter fameri, Klebsiella pneumoniae, Enterobacter cloacae, Raoultella ornithinolytica, Escherichia coli and Enterobacter aerogenes. This shows that these foods require better health surveillance for the well-being of the populations.
Int.J.Curr.Microbiol.App.Sci (2019) 8(8): 2201-2216 International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume Number 08 (2019) Journal homepage: http://www.ijcmas.com Original Research Article https://doi.org/10.20546/ijcmas.2019.808.255 Microbiological Characterization of Salty Bread, Soy Cheese and Three Yogurt Varieties Sold in the Streets of Benin A A M Djogbe1*, C K C Tchekessi1, P Sachi1, C Degbey2, R Bleoussi1, J Banon1, K Assogba1, E M Ouendo3 and I Bokossa Yaou1 Food Safety Research Unit (URSSA), Laboratory of Microbiology and Food Technology (LAMITA), University of Abomey-Calavi, 04 P.O.Box 1107 Cotonou, Republic of Benin Laboratory of Research and Expertise in Public Health of the National University Hospital Center Hubert Koutoukou Maga, Republic of Benin Public Health Laboratory of the Regional Institute of Public Health (IRSP), University of Abomey-Calavi, Ouidah, Republic of Benin *Corresponding author ABSTRACT Keywords Toxi-food infections, food insalubrity, salty bread, soy cheese, yogurt, Benin Article Info Accepted: 18 July 2019 Available Online: 10 August 2019 Foodstuffs is a favorable environment for microorganism’s growth Thus, the germs likely to be found in these foods can be at the base of several food poisoning The objective of the study was to evaluate the microbiological quality of some foods prepared and sold in Benin To this, a prospective descriptive survey was conducted in five major cities (Cotonou, Abomey-Calavi, Porto-Novo, Lokossa and Abomey) of Benin It collected samples of salted bread, soy cheese and three yogurt varieties (Dolait, Tropical and Comtesse) for microbiological analyzes Out of the three varieties of yoghurt, the results of the work revealed that the microbial loads in CFU / g of salty breads and soy cheeses respectively amounted to 21.48 103 and 25.73 103 in total flora, 11.50 102 and 22.29 102 in total coliforms, 7.40 102 and 12.61102 in thermo-tolerant coliforms, 60.80 102 and 217.84 102 in staphylococci then 21.43 102 and 113.24 102 in yeast were not in accordance with the values required by the criteria of Standard No 2073/2005 The identification of isolated organisms showed that salty breads and soy cheeses contained the bacteria of interest in toxi-food infections such as Acinetobacter calcoaceticus, Staphylococcus aureus, Salmonella typhi, Shigella sp., Citrobacter fameri, Klebsiella pneumoniae, Enterobacter cloacae, Raoultella ornithinolytica, Escherichia coli and Enterobacter aerogenes This shows that these foods require better health surveillance for the well-being of the populations Introduction Food is of paramount importance in the life of man To satisfy his needs, man feeds on different categories of food: meat, fish or eggs, dairy products, fats, vegetables and fruits, cereals and legumes, sugars Each of them has a specific role in the proper functioning of the body There are, however, several food-related hazards that can be detrimental to human health, although essential Infectious diseases of food origin 2201 Int.J.Curr.Microbiol.App.Sci (2019) 8(8): 2201-2216 represent a significant burden in the world Every year, millions of people around the world suffer from food poisoning of all kinds; almost one in ten falls ill from this cause (WHO, 2015a) They can be fatal especially in children under five years of age with a 33% of deaths (WHO, 2015b) In Africa, especially, food-borne diseases cause more than 91 million patients, of whom 137,000 die, which represents 1/3 of deaths from global mortality due to these diseases (WHO, 2015b) Infections transmitted to humans by food are a real problem of international health They persist in industrialized countries as well as in developing countries, emerging or in health and economic transition (Kaferstein and Abdussalam, 1999; Malvy et al., 2003) The uncontrolled application of chemicals in agriculture, environmental contamination, the use of unauthorized additives, microbiological hazards, or other abuses of food throughout the food chain can contribute to introducing hazards directly related to food or preventing them from being reduced (FAO, 2001) The socio-economic situation, the rapid urbanization of the developing countries and many other factors (poverty, etc.) have facilitated the emergence of new modes of consumption in the informal sector: these are "street foods" They define themselves as ready-to-eat foods, prepared and sold by vendors or peddlers, especially on streets and public places (Baba-Moussa et al., 2006) These street foods are not always prepared., kept and sold under good hygienic conditions There are three main categories of street food in Africa: ready meals, snacks and beverages, most of which are made from local products (cereals, tubers, legumes, fruits and vegetables, meat products) using traditional technologies that are rarely improved (Houssou et al., 2015; Michaud and Vodouhè, 2012) In Benin, many cases of toxi-food infections have reported (Allogni et al., 2010; Badarou and Coppieters, 2009; Fayomi B., 1992), according to (Ahoyo et al., 2010; Chauliac et al., 1998), their frequency is largely underestimated by the authorities Their origins are rarely determined by the weakness of diagnostic means, including microbiological means (Fayomi B., 1992) Toxi-food infections is manifested as major symptoms: digestive diseases such as diarrhea, vomiting, nausea, abdominal cramps, constipation, etc (Baba-Moussa et al., 2006); but also clinical signs such as excessive thirst, excessive salivation, fever, chills (Belomaria and Khadmaoui, 2017) A food-borne illness is defined as the appearance in one or two grouped cases, of a similar symptomatology, most often of the gastrointestinal type whose cause may relate to the same food origin It generally results from two consecutive mechanisms: the contamination by bacteria of a product intended for consumption and proliferation of these bacteria resulting in the development of a toxin or the constitution of an infectious inoculum Multiple microorganisms (bacteria, viruses, parasites) are likely to contaminate foodstuffs and cause various pathologies (Haour, 2018; Tanouti, 2016) The growing awareness of the adverse health effects of toxi-food infections, the importance of global food trade and the requirement of healthy food for consumers are such that the risk analysis associated with food has acquired unprecedented importance (FAO, 2001) The present study proposes to evaluate the microbiological quality of some staple foods in Benin: bread, soy cheese (tofu) and yoghurt Materials and Methods Materials The field equipment consisted mainly of stomacher ND bags, a marker and a cooler containing cold accumulators for the preservation of samples Salty bread, soy cheese and yoghurt (3 varieties of their trade name "Dolait", "Tropical" and "Comtesse") 2202 Int.J.Curr.Microbiol.App.Sci (2019) 8(8): 2201-2216 constituted the biological material The analytical material used was the standard microbiological laboratory equipment Methods Descriptive prospective study This prospective descriptive study was conducted in Cotonou, Abomey-Calavi, PortoNovo, Lokossa, and Abomey communes over a 9-month period from April to December 2018 A total of 576 samples were collected including 288 breads (144 morning breads and 144 evening bread) and 288 soy cheeses (144 morning soy and 144 evening soy cheeses) These sizes were determined by the Dagnelie formula (1998): n = 4p (1-p) / d2; where n is the sample size, with a margin of error of 0.05 and p, the prevalence of foodborne diseases (WHO, 2015a) is 10% The distribution by commune was made on the basis of the RGPH-4, 2013 (INSAE, 2013) The three varieties of yogurt were sampled only in the city of Abomey-Calavi because it is a product manufactured by the same company and distributed throughout the territory The choice of sellers was random The food (salt bread, soy cheese and yoghurt) is bought and put in stomacherND bags It is then labeled and placed in a cooler containing cold accumulators in order to be delivered to the laboratory under good storage conditions for analysis 2, 2008) on Sabouraud Dextrose Agar (Oxoid CM 0041).) with chloramphenicol (0.05g / l), total coliforms (NF ISO 4832 (V 08-015), 2006), and thermo-tolerant coliforms (NF ISO 4832 (V08-060), 2009) on VRBA - Oxoid CM 0485 (Violet Red Bile Agar), Staphylococcus aureus (NF EN ISO 6888-1/A1 (V 08-0141/A1), 2004) on Baird-Parker Agar (BP OXOID CM0275) with egg yolk and potassium tellurite, Anaerobic sulphitereducing bacteria (NF V08-061, 2009) on TSN Agar and Salmonella (ISO 6579, 2002) on SS Agar Enumeration was done by counting colonies (Guiraud and Galzy, 1980) These microbiological analyzes were performed in triplicate on each product sample Identification of interest germs in the toxifood infections Salmonella research and the identification of certain of interest germs in toxi-food infections were also carried out thanks to Biomérieux API 20E gallery and Thermo Fisher Scientific RapID One System REMEL gallery Statistical analyzes of the data All data collected from analysis were processed using MINITAB 16.0 software that permitted to make analysis of variance (ANOVA) and Tukey's test for comparison of means The significance level of 5% is selected (p