Postprocessing microflora of commercial attieke (a fermented cassava product) produced in the south of Côte d'Ivoire.

UNLABELLED

The distribution and presence of hygiene indicator and pathogenic micro-organisms in 375 samples of attieke marketed in Côte d'Ivoire, and their roles in the food poisoning were evaluated. Microbiological analyses were carried out, which included the total viable bacteria, coliforms, Escherichia coli, Staphylococcus aureus, Salmonella, Bacillus spores, fungi and Clostridium perfringens. The results revealed that the viable bacteria counts ranged from 2·2 ± 1·2 × 10(5) to 3·4 ± 1·4 × 10(6) CFU g(-1), while the yeasts and the moulds counts ranged, respectively, from 2·4 ± 0·12 × 10(4) to 9·8 ± 0·4 × 10(5) CFU g(-1) and 1·3 ± 0·7 × 10(1) to 1·7 ± 0·7 × 10(2) CFU g(-1). Bacillus subtilis, Bacillus cereus, Staphylococcus aureus, Citrobacter freundi, Enterobacter amnigenus, Citrobacter youngae, Enterobacter aerogenes, Klebsiella pneumoniae, Serratia marcescens, Enterobacter agglomerans and Klebsiella oxytoca were the bacteria isolated, and Rhizopus spp., Mucor spp., Thamnidium spp., Fusarium spp., Moniliella spp. the fungi. Escherichia coli, Clostridium perfringens and Salmonella spp. were not found. The occurrence of some bacteria and fungi illustrate that attieke collected in Côte d'Ivoire markets may act as a reservoir of pathogenic micro-organisms for human.

SIGNIFICANCE AND IMPACT OF STUDY

This study demonstrates the great need to carry out microbiological tests frequently on attieke and even more the need to apply correct HACCP system during the production. Attieke is especially a well-known product in West Africa; hence, it is extremely important to ensure an adequate microbiological quality to guarantee consumers health. Overall, the study highlighted the need for effective communication on microbiological food risks, proper instruction and supervision in food-handling procedures, greater education on food safety risks.