Gastro-entérites en milieux des réfugiés au Tchad

Bassimbaye, N; Tidjani, Abdelsalam; Gamougame, K; Otchom, Brahim Boy; Ndoutamia, G; Sangaré, Lassana; Barro, N; Traoré, A

doi:10.4314/ijbcs.v7i2.5

Cited by 5 publications

(6 citation statements)

References 6 publications

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“…This is because money is dirty and can contaminate safe food . Several studies have shown that hands carry most of the time faeces contamination germs that are often responsible for diarrheal diseases and gastroenteritis (Baba-Moussa et al, 2006;Bessimbaye et al, 2013). Other research has found that slicers and cutters are recognized as important vehicles for the contamination of cooked meat products both in the factory and at the point of sale (Pérez-Rodriguez et al, 2007).…”

Section: Discussionmentioning

confidence: 99%

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Microbiological quality and antimicrobial resistance of Salmonella spp. and Escherichia coli isolated from grilled meat

Erbi¹,

Somda²,

Doutoum³

et al. 2023

Int. J. Bio. Chem. Sci

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In Chad, grilled meat has been well appreciated and consumed regularly. However, it could be the cause of many diseases if handled under unhygienic conditions. The objective of this study was to evaluate the microbiological quality and antimicrobial resistance profile of strains of Salmonella spp. and Escherichia coli isolated from grilled meat in the city of N'Djamena. Thirty producers were surveyed at least once from 02 August 2018 to 31 January 2019 and one grilled meat sample was collected from each of them. Total Mesophile Aerobic Flora (TMAF), Thermotolerant Coliform (TTC), Escherichia coli and Salmonella spp. counts, as well as susceptibility testing, were conducted at the Food and Nutrition Sciences Research Laboratory in N'Djamena according to standard methods. The level of the contamination of grilled meats was 83.33% for TMAF and 56.67% for TTC. The prevalence of Escherichia coli was 36.36%. Resistance was observed with some antibiotics especially those to the beta-lactam family. This study revealed that the grilled meat can expose the consumers to a sanitary risk. It should be stressed the strict application of good hygiene practices.

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Section: Discussionmentioning

confidence: 99%

“…They are also accessible in unity, and at affordable cost. In addition, Bessimbaye et al (2013) point out that the increase in resistance is due to abusive and inappropriate prescription by health workers. For Armengaud et al (1994), beta-lactam-resistant bacteria produce beta-lactamases that modify or inactivate antibiotics.…”

Section: Discussionmentioning

confidence: 99%

Microbiological quality and antimicrobial resistance of Salmonella spp. and Escherichia coli isolated from grilled meat

Erbi¹,

Somda²,

Doutoum³

et al. 2023

Int. J. Bio. Chem. Sci

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“…Pathogenic bacteria and viruses can cause many eating disorders. Tese pathogens include Escherichia coli, Shigella spp., Salmonella spp., Staphylococcus aureus, Vibrio cholerae, Streptococcus spp., Bacillus cereus, Yersinia enterocolitica, Campylobacter spp., Listeria monocytogenes, and Clostridium perfringens [9]. A good understanding of the nutritional quality and microbial diversity of cereal-based fermented porridges in northern Benin would be a prerequisite for developing and implementing evidence-based policies to improve food and nutrition security and have a standardized process.…”

Section: Introductionmentioning

confidence: 99%

Nutritional and Microbial Qualities of Fermented Cereal-Based Porridges Produced in Northern Benin

Karimou,

Noumavo,

Aboudou

et al. 2024

Journal of Food Quality

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Fermentation has been used for centuries to enhance the sensory and nutritional qualities and the antioxidant content of plant-based foods, making them beneficial for health. This study aims to investigate the microbiological and nutritional qualities of fermented porridges produced in northern Benin. Various nutritional tests and the identification of different microorganisms have gained insights into eight porridges produced in 9 localities of northern Benin. Lactic acid bacteria have the highest proportion among all microorganisms in fermented porridges, followed by the total mesophyll aerobic flora. E. coli, thermotolerant coliforms, and molds are not present in all porridges analyzed. Recorded data suggested that porridges have a variable microbial load depending on the collection municipalities. The dry matter of the eight types of porridge varies greatly, with akloui having 27.03 ± 3.83 g/100 g and fourra having 48.63 ± 3.83 g/100 g. The total ashes also differ significantly, with bita having 39.36 ± 4.67 g/100 g and sagagnèga having 63.19 ± 4.67 g/100 g. It is worth noting that all fermented porridges have a pH lower than 5, and the titratable acidity ranges from 0.01 ± 0.00 g to 0.02 ± 0.00 g. The brix degree varies from 0.46 ± 0.54 to 4.4 ± 0.54. The beta-carotene values of the 8 types of porridge vary from 0.037 ± 0.018 mg/g to 0.138 ± 0.018 mg/g, while the total sugars range from 1.926 ± 0.877 to 5.773 ± 0.877 g/100 g. The lipid content, when present, varies from 0.226 ± 0.029% to 0.408 ± 0.029%. Finally, the protein percentage of the porridge ranges from 7.061 ± 0.779 to 12.419 ± 0.779.

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“…Many pathogenic bacteria and viruses have been identified as responsible agents for these eating disorders. These are Escherichia coli , Shigella spp., Salmonella spp., Staphylococcus aureus , Streptococcus spp., Vibrio cholerae , Bacillus cereus , Campylobacter spp., Yersinia enterocolitica , Clostridium perfringens and Listeria monocytogenes [9]–[11]. Others have noted the presence of mold producing carcinogenic toxins such as aflatoxins in corn, millet, sorghum, peanuts, sesame, soya etc.…”

Section: Introductionmentioning

confidence: 99%

Microbiological safety of flours used in follow up for infant formulas produced in Ouagadougou, Burkina Faso

Ware¹,

Nikièma²,

Meile

et al. 2018

AIMS Microbiology

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The prevalence of diarrheal diseases in children aged from 6 to 24 months in Burkina Faso is 38%. These diarrheas may be due to the consumption of contaminated weaning food. Therefore, the microbiological quality of follow up infant flours used as supplement foods is a key-point to reduce children diseases. In this study, the microbiological safety of locally-produced infant flours was investigated. One hundred and ninety-nine (199) samples were collected mainly in retails outlets and in Recovery and Nutrition Education Centers. According to the Burkina Faso regulations, microbiological analyses were carried out for Total Aerobic Mesophilic Flora (TAMF), thermotolerant coliforms, Salmonella spp. and yeasts/molds. The bacterial and fungal isolates were identified using phenotypic and genotypic methods and the study of the production of mycotoxins was carried out from the fungal isolates. In collected samples, the TAMF count ranged from 0 to 1.8 × 10 6 CFU/g with a total average of 6.3 × 10 4 CFU/g. About 2% of the samples had a microbial load exceeding the standards (10 5 CFU/g). No Salmonella spp. was isolated in the final infant flours. However, the presence of Enterobacteriaceae ( Klebsiella spp. Enterobacter spp. and Cronobacter spp.) was detected and molecular characterization revealed also the presence of fungal species of the genus Aspergillus spp., Penicillium spp. and Fusarium spp. Some of these species were found to produce aflatoxins, ochratoxin A and fumonisins, which are potential carcinogenic toxins. These results demonstrated the need for a preventive approach based on the application of Hazard Analysis Critical Control Point in the food industry to ensure food safety of infant flours in Burkina Faso.

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Gastro-entérites en milieux des réfugiés au Tchad

Cited by 5 publications

References 6 publications

Microbiological quality and antimicrobial resistance of Salmonella spp. and Escherichia coli isolated from grilled meat

Microbiological quality and antimicrobial resistance of Salmonella spp. and Escherichia coli isolated from grilled meat

Nutritional and Microbial Qualities of Fermented Cereal-Based Porridges Produced in Northern Benin

Microbiological safety of flours used in follow up for infant formulas produced in Ouagadougou, Burkina Faso

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