Quantitative assessment of the microbiological risk associated with the consumption of attieke in Côte d'Ivoire
| Autor: | Noël Durand, Marie Louise Degni, Didier Montet, Djedjro Clément Akmel, Laurent Berthiot, David Akaki, Nogbou Emmanuel Assidjo, Eric Elleingand, Catherine Brabet, Benjamin Yao, Frédéric Mens, Thomas Michel, Christine Moretti, Hubert Assin, Guillaume Baud, Sadat Aw, Thierry Tapé |
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| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
Staphylococcus aureus Aliment fermenté Clostridium perfringens 030106 microbiology E70 - Commerce commercialisation et distribution Cote d ivoire Manioc Biology Agent pathogène Toxicology 03 medical and health sciences Household survey Microbiologie Quantitative assessment Escherichia coli Food microbiology Food science Vente directe Consumption (economics) Microbiological risk Meal Enquête auprès des consommateurs Qualité des aliments Contamination biologique Produit alimentaire 030104 developmental biology Biosécurité Q03 - Contamination et toxicologie alimentaires Coliiformes Risk assessment Food Science Biotechnology |
| Zdroj: | Food Control |
| Popis: | Attieke is produced and consumed throughout the entire territory of Côte d'Ivoire. It is a food made by lactic fermentation of cassava and prepared in advance. It is the first ready-to eat meal sold in the towns of Côte d'Ivoire and increasingly in other African countries. For those reasons, we studied the quantitative assessment of the microbiological risk associated with this product. The objectives were firstly to appreciate the microbiological quality of attieke sold on the markets of major cities, and secondly, to quantitatively assess risk for Clostridium perfringens in attieke. To achieve these objectives, a microbiological analysis of attieke samples sold on the open markets was carried out in order to enumerate C. perfringens and some indicator microorganisms of the microbiological quality of the food: Aerobic mesophiles, total coliforms, Escherichia coli and Staphylococcus aureus. A household survey was also conducted to estimate the daily attieke consumption per individual. Statistical analysis of the average concentration for each microorganism in attieke reveals a great variability generally highly significant (p < 0.01) between the markets. Some concentrations were exceeded the acceptable microbial limits. This was the case for E. coli (>102 cfu/g) at Daloa and Abengourou, and S. aureus on all areas or towns (>105 cfu/g) except Yamoussoukro. Concerning the results about the quantitative risk assessment for C. perfringens, 38% of servings sold contain concentrations exceeded the acceptable limit of 105 cfu/g for the readyto eat meals. Using Monte-Carlo simulations, the probability of ingesting a dose greater than 109 bacterias of C. perfringens varied between 1.27% and 2.80%. This means that for every 100 000 individuals consuming per day attieke sold in retail, 1270 to 2800 could be potential victims of foodborne illness outbreaks caused by C. perfringens only. |
| Databáze: | OpenAIRE |
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