Microbiological Characterization of Salty Bread, Soy Cheese and Three Yogurt Varieties Sold in the Streets of Benin

Abstract

Foodstuffs is a favorable environment for microorganism's growth. Thus, the germs likely to be found in these foods can be at the base of several food poisoning. The objective of the study was to evaluate the microbiological quality of some foods prepared and sold in Benin. To do this, a prospective descriptive survey was conducted in five major cities (Cotonou, Abomey-Calavi, Porto-Novo, Lokossa and Abomey) of Benin. It collected samples of salted bread, soy cheese and three yogurt varieties (Dolait, Tropical and Comtesse) for microbiological analyzes. Out of the three varieties of yoghurt, the results of the work revealed that the microbial loads in CFU / g of salty breads and soy cheeses respectively amounted to 21.48 10 3 and 25.73 10 3 in total flora, 11.50 10 2 and 22.29 10 2 in total coliforms, 7.40 10 2 and 12.6110 2 in thermo-tolerant coliforms, 60.80 10 2 and 217.84 10 2 in staphylococci then 21.43 10 2 and 113.24 10 2 in yeast were not in accordance with the values required by the criteria of Standard No. 2073/2005. The identification of isolated organisms showed that salty breads and soy cheeses contained the bacteria of interest in toxi-food infections such as Acinetobacter calcoaceticus, Staphylococcus aureus, Salmonella typhi, Shigella sp., Citrobacter fameri, Klebsiella pneumoniae, Enterobacter cloacae, Raoultella ornithinolytica, Escherichia coli and Enterobacter aerogenes. This shows that these foods require better health surveillance for the well-being of the populations.

Evaluation of the Microbiological Quality of Soy Cheeses Sold at the Dantokpa Market in the Municipality of Cotonou in Benin

“…These results are in accordance with the thresholds fixed for cheese by the international standards EN ISO 6579 (absent/25 g), NF EN ISO 15213 (absent/20 g), ISO 16649-2 (100 CFU/g), EN ISO 6888-1(100 CFU/g). This is contrary to the results from Djogbe et al [21] who counted Staphylococcus aureus up to 146.05x10 2 ± 0.045 CFU/g in samples of cheese sold in the streets of Cotonou. In addition, the absence of salmonella, anaerobic sulphitorreducing bacteria, Escherichia coli and coagulase-positive staphylococci in the samples could be justified by their inhibition by the acidity of the medium resulting from the fermentation.…”

Some Pathogenic Bacteria Isolated and Identified from Traditionally Produced Turkish White Cheese

“…R. ornithinolytica has been described by a number of researchers as a pathogenic species living in aquatic environments (Seng et al, 2016;Papadakis et al 2021). This bacterium was detected in Montasio Cheese by Maifreni et al (2013), in Bryndza Cheese by Kačániová et al (2021a), in Parenica Cheese by Kačániová et al (2021b), in Brazilian Minas Frescal Cheese by Teider et al (2019), in soy cheese by Djogbe et al (2019). Raoultella terrigena was detected in two cheese samples.…”

Virulence and multi-resistance of gram-negative bacilli strains isolated from some artisanal fermented dairy products sold in secondary schools in Benin

“…Food borne pathogens cause outbreak of food borne diseases through pathogenic microorganisms or their toxins (Smith and Fratamico, 2018). Thus, in developing countries, foodborne infections remain a major public health problem since they can affect a large part of population (Djogbe et al, 2019). Milk and their derived products are reported to be important sources of food borne pathogen such as bacteria (Oliver et al, 2005;Zagare et al, 2012).…”