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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2021.10(11): 226-234
DOI: https://doi.org/10.20546/ijcmas.2021.1011.026


Microbiological Quality of Food and Ready Meals Sold in Fast Food Restaurants on the Campus of NANGUI ABROGOUA University in Abidjan (Ivory coast)
YAO Kouadio1*, DAN Chépo Ghislaine1, NANGA Yessé Zinzendorf2,KOMADE Thierry1, LOUKOU Yao Guillaume2 and KOUAME Lucien Patrice1
1Department of Food Science and Technology, University of Nangui Abrogoua,
Laboratory of Biocatalysis and Bioprocessing, 02 BP 801 Abidjan 02, Côte d’Ivoire
2Department of Microbiology, National Laboratory of Public Health, 18 BP 2403
Abidjan 18, Côte d'Ivoire
*Corresponding author
Abstract:

The objective of this study was to analyze the microbilogical quality of foods sold in fast food restaurants on the campus of NAGUI ABROGOUA University (UNA). The detection and enumeration of total mesophilic aerobic bacteria, total and fecal coliforms, Salmonella, Staphylococcus aureus, sulfite-reducing anaerobes (ASR) and Clostridium perfringens were carried out according to the standard methods in force. In 3 months, 36 samples of ready meals from 7 sites were collected and analyzed. The results obtained revealed that the germ loads (colony forming unit : CFU) vary according to the nature of the germ, its origin and the nature of the food sampled. The charges in GAM vary from 9.4 108 ± to 1.5 108 CFU/g to 6.3 101 ± 4.5 101 CFU/g. Overall, attiéké-garba and its condiments contain most of the germs sought with the exception of Salmonella which are absent in all the dishes analyzed. Thus, in terms of microbiological quality, 60 %, 33.3 %, 25 % and 13.3 % of the samples taken respectively from the school office aera, IREN - market and fixed restaurant sites are of non-microbiological quality satisfying the standards. This non-compliance is more attributable to attiéké-garba and its condiments contaminated with coliform strains, in particular Escherichia coli and strains of Staphylococcus aureus. It is therefore necessary to improve the hygienic quality of meals served in fast food restaurants on the campus of NANGUI ABROGOUA University (UNA), in particular attiéké-garba condiments and curdled milk to ensure better consumer safety.


Keywords: Microbiological quality, Ready meals, Campus, NANGUI ABROGOUA, Abidjan
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How to cite this article:

YAO Kouadio, DAN Chépo Ghislaine, NANGA Yessé Zinzendorf, KOMADE Thierry, LOUKOU Yao Guillaume and KOUAME Lucien Patrice. 2021. Microbiological Quality of Food and Ready Meals Sold in Fast Food Restaurants on the Campus of Nangui Abrogoua University in Abidjan (Ivory coast).Int.J.Curr.Microbiol.App.Sci. 10(11): 226-234. doi: https://doi.org/10.20546/ijcmas.2021.1011.026