This study was carried out in six (6) communes of Abidjan within a period of six months (November 2016 to April 2017). This paper focuses on assessing the microbiological quality of traditional medicines produced and sold in these communes. A total of 38 samples were collected, including 19 in powder form and another 19 in liquid form. The search and enumeration of the germs was carried out according to the method based on standard procedures (AFNOR). Enumeration included total mesophilic aerobic flora, total coliforms, yeasts and molds, Staphylococcus aureus, and salmonella. The results indicate an absence of the pathogenic flora (Salmonella and S. aureus). There is also an absence of yeasts and molds in the products in liquid form. The level of contamination of the Mesophilic Total Aerobic Flora (FMAT) ranges from 1.104 to 6.7.107 CFU / ml or CFU / g and from 1.6.104 to 5.5.107 CFU / g or CFU / ml for total coliforms. In terms of microbiological quality, 39.47% of the analyzed samples had compliant. In view of these results, it is necessary to train Traditional Medicine Practitioners on Good Manufacturing Practices (GMP) methods throughout the production chain in order to market MTAs of guaranteed quality and safety

This study aims to determine the microbiological and nutritional quality of complementary foods for children produced in the city of Man (instant flour and porridge). To do this, a structured survey of nannies and vendors, coupled with microbiological and physicochemical analyzes was carried out. To this end, a questionnaire survey was conducted among nannies and porridge sellers in order to collect information on the use of complementary foods and to assess the state of cleanliness of the sales environment. A study of physicochemical (carbohydrates, lipids, humidity, ash, minerals) and microbiological (total aerobic mesophilic flora, yeasts and molds, total coliforms, Escherichia coli, Staphylococcus sp. and Salmonella sp.) characteristics using standard methods and referenced was then conducted to assess the nutritional value and health status of the porridges (Millet, Kokobaka, Anagobaka) and flours from the Focolari center consumed in Man. The survey data showed that the majority of the of nannies (61.1%) give a complementary food before the age of introduction (6 months), with regard to the saleswomen (100%) unaware of the proportion of the components and their nutritional intake as well as 54.8% of them have an unhealthy work place and environment. The microbiological analysis carried out on the 50 samples revealed a potential contamination of spoilage and pathogenic germs. The contamination rate of Anagobaka porridge is very worrying unlike other porridges and flours, especially with the presence of salmonella, the high rate of Escherichia coli and Staphylococcus aureus respectively (3.91×103 ± 0.09 and 5.34×104 ± 0.10 CFU/mL).) Regarding the nutritional analysis, there is a content of carbohydrates (70.17-85.08%), lipids (6.93-10.40%) and iron (30.64-64.34%) higher than those recommended by the FAO/WHO standard in the 6 types of samples analyzed. However, the zinc content is below this standard in all the samples tested. However, zinc deficiency is one of the main causes of stunted growth in children. All these results have shed light on the existence of a potential health risk and possible nutritional deficiencies in infants and young children who consume locally produced complementary foods.

The objective of this study is to assess the presence of harmful microorganisms and to characterize some physicochemical parameters in the soya flour sold in Daloa. To carry out the work, sixty (60) samples of soybean flour were collected by purchase in PMI (20), supermarkets (20) and in certain markets (20) made up of grains that will be transformed into flour according to the defined conditions. by ourselves. His samples will be transferred to the microbiology laboratory for analysis. A count to assess the microbiological quality was carried out. The assay of some chemical parameters and the determination of some physical parameters were performed. The different pH values ​​obtained are all alkaline. Microbiological analysis revealed compliance of average microbial loads of fungi (yeasts and molds) below 103 CFU / g and aerobic mesophilic bacteria below 105 CFU / g. On the other hand, the average microbial loads of total coliforms do not comply with the defined microbiological criteria. Furthermore, with regard to the potentially pathogenic germs in Bacillus cereus occurrences, there is no conformity of the average loads of the three types of flour. The defined criterion being 10 CFU / g. As for E. coli and S. aureus, only F1 flour complies with microbiological criteria. There is a presence of Salmonella in 60% of the samples of the F1 flour. Good practices should be observed in the processing of grains into flour in order to avoid possible contamination of the flour.

Objective: To study the microbiological and physico-chemical quality of traditional drinks based on Hibiscus sabdariffa and Zingiber officinale sold in the streets of Man (Côte d’Ivoire). Materials and Methods: The material consisted of Hibiscus sabdariffa and Zingiber officinale juices. A survey was conducted among the population and vendors. Several microbiological standards were used for the determination of mesophilic aerobic germs, Escherichia coli, Staphylococcus sp. and Salmonella sp. Physicochemical parameters such as: reducing sugar (g/100 mL), pH, Brix degree (°Brix), temperature (°Celcius), conductivity (ɥs/cm), calcium, phosphorus, zinc and iron (all three in mg/g) were determined in the juice. Results: At the survey level, several sales locations were used by the vendors as a strategic environment to attract customers. 40% in small alleys, 19% at the market, 18% at the bus station, 14% near schools and (9%) near administrations. Regarding the microbiological results, there is a strong contamination of the mesophilic aerobic germs with a value of 1.82×105 and Total Coliforms (TC) with a value of 8.06×105 of the juices made from Hibiscus sabdariffa making the juices unfit for consumption. Physicochemical analyses of Hibiscus sabdariffa and Zingiber officinale juices yielded the following highest values: pH (2.3 ± 0.05) (4.24 ± 0.31), temperature (15.65 ± 3.35) (17.7 ± 1 C°), conductivity (369 ± 88 ɥs/cm) (186.55 ± 12.05), calcium (0.88 and 0, 44 mg/g), phosphorus (2.4 and 1.26 mg/g), iron (0.37 and 0.53 mg/g), °Brix (20.5 ± 4.5)(20 ± 2) and reducing sugars (8.38 ±1.4) (17.7 ±0.68 g/100 mL). Conclusion: The present study allowed to assess the microbiological and physicochemical quality of the drinks based on Hibiscus sabdariffa and Zingiber officinale. The microbiological results obtained, are worrying for the consumers. Also, the whole of the parameters determined in the various juices allow to have an idea of the risk incurred by the consumers.

Bacillus cereus often causes problems in the food industry. It deteriorates the marketable quality of food. Bacillus cereus spores can withstand high temperatures and persist in finished or semi-finished products. The objective of this work was to assess the level of resistance to antibiotics in strains of Bacillus cereus isolated from attiéké, a local delicacy sold in the streets of Daloa. To do this, around sixty (60) suspected strains of Bacillus cereus isolated from attiéké were identified using standard biochemical tests and thirty-five (35) were confirmed by the API 20E gallery. These thirty-five confirmed strains were subjected to an antibiogram according to the recommendations of the Antibiotic Committee of the French Society of Microbiology (CASFM). The results obtained after analysis show that the strains of Bacillus cereus are subdivided into four profiles. No resistant strain has been demonstrated for imipenem, gentamycin and vancomycin. No strain produced broad spectrum beta-lactamases. The least active molecule was trimethoprim-sulfametoxazole with a level of 40%. This study showed the existence of multi-resistant strains of Bacillus cereus, which would require monitoring of resistance in street foods, particularly attiéké