Assessment of the sanitary quality of ready to eat sesame, a low moisture street food from Burkina Faso

BMC Microbiology

Elie Kabré¹  Virginie Marie Dakené²  Marguerite E. M. Nikiema³  Nicolas Barro³  Bazoin Sylvain Raoul Bazie⁴  Muller K. A. Compaoré⁴  René Dembélé⁵  Dissinviel Stéphane Kpoda⁶ 

[1] Laboratoire National de Santé Publique (LNSP), 09 BP 24, Ouagadougou 09, Burkina Faso;Laboratoire National de Santé Publique (LNSP), 09 BP 24, Ouagadougou 09, Burkina Faso;Laboratoire de Biochimie, Biotechnologie, Technologie Alimentaire et Nutrition (LABIOTAN), Université Joseph KI-ZERBO, 03 BP 7021, Ouagadougou 03, Burkina Faso;Laboratoire de Biologie moléculaire, d’Epidémiologie et de Surveillance des agents Transmissibles par les Aliments (LaBESTA), Centre de Recherche en Sciences Biologiques Alimentaires et Nutritionnelles (CRSBAN), École Doctorale Sciences et Technologies, Université Joseph KI- ZERBO, 03 BP 7021, Ouagadougou 03, Burkina Faso;Laboratoire de Biologie moléculaire, d’Epidémiologie et de Surveillance des agents Transmissibles par les Aliments (LaBESTA), Centre de Recherche en Sciences Biologiques Alimentaires et Nutritionnelles (CRSBAN), École Doctorale Sciences et Technologies, Université Joseph KI- ZERBO, 03 BP 7021, Ouagadougou 03, Burkina Faso;Laboratoire National de Santé Publique (LNSP), 09 BP 24, Ouagadougou 09, Burkina Faso;Laboratoire de Biologie moléculaire, d’Epidémiologie et de Surveillance des agents Transmissibles par les Aliments (LaBESTA), Centre de Recherche en Sciences Biologiques Alimentaires et Nutritionnelles (CRSBAN), École Doctorale Sciences et Technologies, Université Joseph KI- ZERBO, 03 BP 7021, Ouagadougou 03, Burkina Faso;Unité de Formation et de Recherche en Sciences Appliquées et Technologies (UFR/SAT), Université de Dédougou, BP 176, Dédougou, Burkina Faso;Université Joseph KI- ZERBO, Centre Université de Ziniaré, 03 BP 7021, 03, Ouagadougou, Burkina Faso;

关键词: Sanitary quality;    Sesamum indicum;    Microorganisms;    Low moisture food;    Burkina Faso;   

DOI  :  10.1186/s12866-021-02269-0

来源: Springer

【 摘 要 】

BackgroundMicrobial contamination of edible low moisture food poses a significant public health risk for human. In this study, the microbial quality of sweet dehulled sesame seed croquettes, salted dehulled sesame seed and the raw sesame seed, sold under ambient conditions were examined. The samples were collected in the cities of Burkina Faso. The first type is sweet dehulled sesame seed croquettes (n1 = 25); the second type is salted dehulled sesame seed (n2 = 25) and the third type is raw sesame seed (n3 = 25). Assessment of the microbial quality was based on the total aerobic mesophilic bacteria, the thermotolerant coliforms, the yeasts and moulds, the E. coli, and the Salmonella spp. using ISO methods.ResultsThe results showed the presence of microorganisms varying from <1.0 to 1.72 × 105 CFU g− 1 for thermotolerant coliforms, from <1.0 to 6,12 × 106 CFU g− 1 for the total mesophilic aerobic flora and from <1.0 to 8.10 × 105 CFU g− 1 for yeasts and moulds. The higher contaminations rates were mostly observed in raw sesame seed samples. No E coli or Salmonella pathogens were detected. Based on international standards of dehydrated food, 50.67% of the ready to eat sesame are satisficing while 17.33% are acceptable and 32% are not satisficing.ConclusionAttention should be emphasized on the processing practices, especially in crowded places where RTE sesames seeds are mostly sold. The high numbers of all microbial groups in these sesame seed samples suggested that the production of RTE sesame seed should be improved by better hygiene. This study highlights also that RTE sesame seed might harbor a wide range of microorganisms when processes are weak of hygiene.

【 授权许可】

CC BY