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

BMC Microbiology

article

Compaoré, Muller K. A.¹  Bazie, Bazoin Sylvain Raoul¹  Nikiema, Marguerite E. M.¹  Dakené, Virginie Marie²  Dembélé, René¹  Kpoda, Dissinviel Stéphane⁵  Kabré, Elie²  Barro, Nicolas¹ 

[1] Laboratoire de Biologie moléculaire, Centre de Recherche en Sciences Biologiques Alimentaires et Nutritionnelles (CRSBAN), École Doctorale Sciences et Technologies, Université Joseph KI- ZERBO;Laboratoire National de Santé Publique (LNSP);Laboratoire de Biochimie, Université Joseph KI-ZERBO;Unité de Formation et de Recherche en Sciences Appliquées et Technologies (UFR/SAT), Université de Dédougou;Université Joseph KI- ZERBO, Centre Université de Ziniaré

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

DOI  :  10.1186/s12866-021-02269-0

学科分类：放射科、核医学、医学影像

来源: BioMed Central

【 摘 要 】

Microbial 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. The 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. Attention 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|CC0