Significance and Impact of the 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. AbstractThe distribution and presence of hygiene indicator and pathogenic microorganisms in 375 samples of attieke marketed in Cô te 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 2Á2 ± 1Á2 9 10 5 to 3Á4 ± 1Á4 9 10 6 CFU g À1 , while the yeasts and the moulds counts ranged, respectively, from 2Á4 ± 0Á12 9 10 4 to 9Á8 ± 0Á4 9 10 5 CFU g À1 and 1Á3 ± 0Á7 9 10 1 to 1Á7 ± 0Á7 9 10 2 CFU g À1 . 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 Cô te d'Ivoire markets may act as a reservoir of pathogenic micro-organisms for human.

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The aims of this study were to investigate the food safety knowledge and practices of food handlers and to assess the sanitary conditions of attieke production units in the South of Côte d'Ivoire. A cross-sectional study was conducted during 4 months in 2012 in 7 localities and data were collected using questionnaire and observation checklist and microbiological analysis of hands. A total of 775 attieke production units were involved in this survey. Seventy-one percent (71%) were located on public domains and only 70 production units (9%) used septic tank as a mean of final deposal for liquid waste. Hygiene conditions and practices of food handlers in attieke production units were inadequate. The presence of specific microorganisms such as Staphylococcus aureus, Klebsiella pneumoniae, Enterobacter agglomerans, Citrobacter youngae, Klebsiella oxytoca and Citrobacter freundi was indicative of a degree of ignorance on the part of food handlers towards proper hygienic practices.

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Production of attieke in Cote d'Ivoire requires the use of inputs such as the cassava traditional inocula, palm oil and water. These three inputs are involved in the entire production process. Contamination of these ingredients will result in a finished product of uncertain health quality. For the implementation of HACCP (Hazard Analysis Critical control Point) in the production of attieke in Cote d'Ivoire, it is therefore necessary to identify the microbiological hazards in these ingredients (cassava traditional inocula, palm oil and the water used for the production of attieke). The imputs contained pathogenic microorganisms. Bacillus subtilis, Bacillus cereus, Staphylococcus aureus, Citrobacter freundi, Enterobacter amnigenus, Citrobacter youngae, Enterobacter aerogenes, Klebsiella pneumoniae, Enterobacter agglomerans and Klebsiella oxytoca were the bacteria isolated, and Rhizopus spp., Mucor spp., Thamnidium spp., Fusarium spp., Moniliella spp. were the fungi isolated.The occurrence of some bacteria and fungi illustrate that cassava traditional inocula,