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Evaluation of Health Risks Related to the Consumption of Fish from the Guéssabo River

Food and Nutrition Sciences 2022年第1期13卷 55-64页

作者： Paul Attien evelyne toe Kra Athanase Kouassi Arthur Constant Zébré Mamayé Neolly Gomé Haziz Sina Nanouman Marina Christelle Assohoun-Djeni Arsene Konan Ibourehema Coulibaly Baba-Moussa Lamine Adjehi Dadie Department of Biochemistry and Microbiology Laboratory of Agrovalorisation Jean Lorougnon Guede University Daloa C&#244te d’Ivoire Laboratory of Biology and Molecular Typing in Microbiology Faculty of Science and Technology University of Abomey-Calavi Cotonou Benin Department of Food Science and Technology Laboratory of Food Biotechnology and Microbiology Nangui Abrogoua University Abidjan C&#244te d’Ivoire Training and Research Unit of Biological Sciences Department of Biochemistry-Genetic University of Peleforo Gon Coulibaly Korhogo C&#244te d’Ivoire

Fish is rich in essential nutrients but can remain a potential source of food poisoning. A study was, therefore, carried out with the general objective of highlighting the probable biological and chemical dangers associated with the consumption of fish and freshwater fruits from the Guéssabo river. The present study was conducted on 50 carp fish, 50 mackerel fish, 50 frogs and 50 mollusks caught in the Guéssabo River. Microorganisms were enumerated by conventional tests and heavy metals were investigated by Inductively Coupled Plasma Optical Emission Spectrometry. The enumeration showed high levels of thermotolerant Coliforms (2.5 × 104), Enterobacteriaceae (3.4 × 104), S. aureus (2.3 × 103) and Yeast/Molds (2.1 × 104), in all samples the standards were not in conformity with the required standards. High levels of Al (7230 μg/kg) and Cd (21.57 μg/kg) were observed in carp fish and these values are above the standard. In conclusion, the fish caught in the Guéssabo River could be a health risk factor for the consumer.

关键词： Fish Microorganisms Heavy Metals Sanitary Quality Guéssabo River of Côte D’Ivoire

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Bacteriological Quality and Risk Factors for Contamination of Raw Mixed Vegetable Salads Served in Collective Catering in Abidjan (Ivory Coast)

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Advances in Microbiology 2017年第6期7卷 405-419页

作者： evelyne toe Adjéhi Dadié Etienne Dako Guillaume Loukou Laboratory of Nutrition and Food Safety Department of Food Science and Technology University of Nanguy Abrogoua Abidjan Ivory Coast Laboratory of Biotechnology and Molecular Biology School of Food Science Nutrition and Family Studies Faculty of Health Science and Community Services University of Moncton New-Brunswick Canada Laboratoire Nationale de la Santé Publique (LNSP) Abidjan Ivory Coast

The aim of this study was to determine the bacteriological quality of raw mixed vegetable salads served in collective catering in Abidjan and to assess the factors likely to favor contamination. An investigation was conducted to determine the practical risk of contamination. A total of 306 samples were collected and analyzed for the detection and enumeration of Enterobacteriaceae, E. coli and Salmonella according to standard microbiology methods. The most important risk factors were lack of training (96.7%), decontamination (84.0%), cross-contamination of vegetables in contact with fresh chicken or fish (76.7%) and salads that were uncovered and unprotected, thus exposed to the air and at ambient temperature for sale (97.7%). Theprevalence was 100%, 77.8% and 2.6% respectively for Enterobacteriaceae, E. coli and Salmonella. The average load of Enterobacteriaceae and E. coli was 4.93 log10 (CFU/g) and 1.89 log10 (CFU/g), respectively. Unsatisfactory microbiological quality samples were 52.3%. The results showed a failure of the sanitary quality in more than half of the products. Raising awareness in all of the workers in the food chain for vegetable salads is thus necessary to protect the health of the consumers.

关键词： Vegetable Salads E. coli Salmonella Risk Factors Collective Catering

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