Aims: The production of “wagashi”, induce the production of whey which is often directly drop in the environment. The aim of this study was to evaluate the microbiological and physicochemical qualities of wagashi’s whey samples collected in Abomey-Calavi (Benin). Methodology: Whey samples were collected from Abomey-Calavi (Parana and Akassato) in Southern Benin. The physicochemical analyses targeted the pH, titratable acidity, dry matter contents, protein and lactose. The microbiological analyzes carried out consisted in enumeration of total mesophilic flora (TMF), fecal coliforms, lactic acid bacteria, staphylococci, yeasts and molds, Pseudomonas, Escherichia coli and salmonella by cultures on specific synthetic nutrient media. Results: This study revealed characteristics such as dry matter (5.30-5.66 g / l), pH (3.91-5.21), titratable acidity, protein (5.94-0.128 g / l), lactose; and microbial quality of the whey. Parana’s whey was more acidic (pH = 3.91 ± 0.014) than Akassato’s whey analyzed with higher titratable acidity (pH = 0.92 ± 0.01). The presence of total mesophilic aerobic flora, Escherichia coli, staphylococci, lactic acid bacteria, yeasts and molds reveals fecal, human and environmental contamination during cheese production or during whey storage. Thus, Parana's whey was more contaminated with TMF (3.45.108 CFU/ml), lactic acid bacteria (4.82.108 CFU/ml) and fecal coliforms (> 3.108 CFU/ml) while Akassato's whey was more contaminated by staphylococci (4.70.108 CFU/ml) and Escherichia coli (> 3.108 CFU/ml). Salmonella was not identified. Conclusion: It thus important raising the awareness of cow's milk processors and / or whey producers in Benin. We therefore project to use this whey as a substrate for bioproduction.

No abstract

The quality and composition of meat and its derivatives are influenced by many factors namely physicochemical, organoleptic factors and microbial contamination. The aim of this study was to evaluate kpakouma consumption risk through its chemical and microbiological contaminants. The methodological approach was composed of (i) observation of selling environment, (ii) pesticides and antibiotics residues quantification by HPLC, and (iii) microbiological analysis using selective media and biochemical tests. The data shows that aminoglycosides, penicillin and nitrofuran were not determined both in the black and the white kpakouma. Macrolides (0.094±0.004) and beta lactams (0.016±0.0036) are noted only with white kpakouma. Lindane (0.215±0.003) and HCH (1.0003±0.003) were only detected among some samples whereas chlorpyrifos, malathion and parathion were not detected in all the tested samples. Concerning the microbial contaminants, according to the European Regulation, all kpakouma samples were highly contaminated with Staphylococcus species, Escherichia coli and Salmonella. The isolated Staphylococcus spp. were mostly (90%) resistant to vancomycin, no Staphylococcus spp. resistance was recorded for ciprofloxacin. E. coli and Salmonella were all resistant to oxytetracycline, no resistant isolate of E. coli was recorded for ciprofloxacin but Salmonella strains were at 25% resistant to ciprofloxacin. These results show the non-compliance with the hygiene rules during the sale of kpakouma and reaffirm the potentially critical role that can be played by commensals in public health.