National Academy of Agricultural Sciences (NAAS)
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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 |
The hygiene and quality of food sold in restaurants have a strong impact on the health of the consumer. It is with this in mind that this study was carried out to assess the sanitary quality of the dishes sold in restaurants with high frequentation in the city of Daloa (Ivory Coast). As a prelude to this study, a survey was carried out to find out the areas of high frequentation of restaurants, the socio-demographic profile of crews and customers. And finally, an evaluation of the microbiological quality of some dishes which made it possible to search for germs such as GAM, E. coli, S. aureus and Salmonella sp. The results obtained showed that the restaurant business is carried out by women (100%) aged between 19 and 29 years (57.5%) with a low level of education (55%). Many were single (55%) whose length of service in the trade varied between 1 and 5 years (65%). Most of the consumers were men (59.2%) and single (69.7%). Microbiological analysis of the dishes sold showed contamination by GAM (10 3 to 10 6 CFU / g), E. coli (10 2 to 10 5 CFU / g), S. aureus (3.10 3 to 2.10 5 CFU / g) and presence of Salmonella sp. According to the standard, it appears that 42% of the dishes had an acceptable microbiological quality, 16% satisfactory and 42% of unsatisfactory quality. The non-observance of good hygiene practices in restaurants is one of the causes of microbial contamination of dishes.
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