scholarly journals Growth and Survival of Enterotoxigenic Escherichia coli (ETEC) Isolated from Tuna Loins Produced in Côte D’ivoire

2020 ◽  
pp. 1-11
Author(s):  
Andrée Emmanuelle Sika ◽  
Lacinan Ouattara ◽  
Dezay Thierry Yoro ◽  
Rose Koffi- Nevry ◽  
Koffi Marcellin Djé
Keyword(s):  
Escherichia Coli ◽  
Liquid Medium ◽  
Cote D'ivoire ◽  
Côte D’Ivoire ◽  
Enterotoxigenic Escherichia Coli ◽  
Cote D’Ivoire ◽  
Bacteriological Study ◽  
E Coli ◽  
Côte D'ivoire ◽  
Study Laboratory

Aims: The aim of this study was to study the growth of pathogenic strains of Escherichia coli (ETEC) in Tuna loins. Study Design: Bacteriological study. Place and Duration of Study: Laboratory of Microbiology of the Central Laboratory of Food hygiene and Agro-business (LCHAI), Abidjan, Côte d’Ivoire between September 2014 and December 2014. Methodology: Three strains of E. coli (enterotoxigenic strain of E. coli (ETEC), possessing both "elt" and "est" virulence genes resistant to amoxicillin from Tuna loins; E. coli reference strain (ATCC 25992); strain of E. coli (KO 13) from water with the virulence gene "elt") were inoculated in brain heart infusion broth (BHI) and in tuna loins for 120 hours. pH and bacterial loads of E. coli were measured to 0; 3; 6; 12; 24; 48; 72; 96 and 120 hours respectively. Results: The results showed that the three strains of E. coli used in this work survived in liquid medium (BHI) and in Tuna loins even after 5 days (120 hours). The growth curves of these three strains evolved in the same way in liquid medium and in Tuna loins. However, the growth rate of strains of E. coli inoculated in liquid media (BHI) was higher than that of strains inoculated in Tuna loins. Conclusion: Pathogenic strains of E. coli isolated from Tuna loins are a hazard to be considered in the microbiological risk assessment of the consumption of these Tuna products.

scholarly journals Effect of Lactic Acid on Inactivation of Enterotoxigenic Escherichia Coli (ETEC) Isolated from Tuna Loins Produced in Côte D’Ivoire

2020 ◽  
pp. 41-50
Author(s):  
Andree Emmanuelle Sika ◽  
Yolande Ake-Assi ◽  
Therese Anoman ◽  
Ollo Kambire ◽  
Rose Koffi-Nevry ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Liquid Medium ◽  
Cote D'ivoire ◽  
Côte D’Ivoire ◽  
Enterotoxigenic Escherichia Coli ◽  
Cote D’Ivoire ◽  
E Coli ◽  
Côte D'ivoire ◽  
Study Laboratory

Aims: The aim of this work was to study the effect of lactic acid on the growth of pathogenic strains of Escherichia coli (ETEC) isolated from tuna loins. Study Design: Bacteriological study. Place and Duration of Study: Laboratory of Microbiology of the Central Laboratory of Food hygiene and Agrobusiness (LCHAI), Abidjan, Côte d’Ivoire between September 2014 and December 2014. Methodology: Enterotoxigenic Escherichia coli (ETEC) strains were isolated from tuna loins. Lactic acid (LA) 1%, 2% and 3% were tested in pathogenic strains in liquid medium (brain heart infusion broth, BHI) and in tuna loins. Results: At lactic acid 1%, the bacterial loads decreased during the first two days and then stabilized. E. coli strains in tuna loins were higher (1.25 to 0.9 log CFU/g) than E. coli in liquid medium (0.69 to 0.3 log CFU/g). No bacterial growth was observed in the tuna loins and in BHI for concentrations of 2% and 3% of lactic acid. Conclusion: Lactic acid has an inhibitory effect at 1% and bactericidal effect at 2% and 3% on the growth of E. coli. The use of lactic acid as a preservative could be a solution for the preservation of these products.

scholarly journals Antimicrobial resistance of Escherichia coli isolated from irrigation waters in selected urban fields around Yamoussoukro lakes in Côte d'Ivoire

2020 ◽  
Vol 2020 ◽  
Author(s):  
Tchimonbié Messikely Anoman ◽  
Aka Niangoran Marie Stéphanie Kouadio ◽  
Dabé Doga ◽  
Konan Samuel Ahoudjo ◽  
Adolphe Zeze
Keyword(s):  
Escherichia Coli ◽  
Cote D'ivoire ◽  
Côte D’Ivoire ◽  
Bacterial Resistance ◽  
Chemical Parameters ◽  
Cote D’Ivoire ◽  
E Coli ◽  
Lake System ◽  
Côte D'ivoire ◽  
Physico Chemical

This study examined the distribution of Escherichia coli (E. coli) resistant to eleven antibiotics and possible relationships among physico-chemical parameters and these resistances. It was carried out over two years during four climatic seasons in five lakes of the Yamoussoukro lake system in Côte d'Ivoire. The physicochemical parameters of the lakes studied are temperature, pH, dissolved oxygen (DO), dissolved organic carbon (DOC), turbidity, nitrates, orthophosphates and ammoniacal nitrogen. A total of 744 water samples were collected from five (5) lakes belonging to the lake system, over a two-year period, during four dry and four wet seasons. Escherichia coli loadings were evaluated after isolation on specific chromogenic medium COMPASS ECC Agar and the susceptibility to antibiotics by the agar diffusion method. Physico-chemical parameters were evaluated according to international standards. The physico-chemical results showed that the nutrient contents evolved generally from upstream to downstream of the lake system, independently of the sources of pollution of five lakes of system. However, the lake B, in upstream of the lake system, showed levels of nitrate, orthophosphate and ammoniacal nitrogen often similar to the downstream lakes. This demonstrates a source of chemical pollution in this lake, which flows to lakes D and E, which are themselves subject to other pollution. Bacterial loads and bacterial resistance to antibiotics have strictly evolved from upstream to downstream of the system. Most isolates were resistant to ampicillin (16.46%), tetracycline (12.87%), ciprofloxacin (12.86%) and sulfamethoxazole (10.14%). Antibiotic resistance patterns of E. coli isolates were similar in both years studied, but higher during rainy seasons (GRS and SRS). The spearman rank correlations and the principal component analysis (PCA) revealed significant correlations between bacterial resistance to antibiotics in lakes and water physico-chemical parameters. Turbidity and DOC can help to determine the main resistances in the lake D. Orthophosphates can help to understand the resistance of chloramphenicol and the nitrates can help to understand the resistance of ampicillin in the lake B. Resistance in the lakes A, B and C can be influenced by dissolved oxygen. Overall, this study provided baseline information on bacterial resistance in the lakes of Yamoussoukro in Côte d'Ivoire, showing that these lakes could be reservoirs of antibiotic resistance, potentially dangerous to public health.

scholarly journals Identification and Biotyping Enterotoxigenic Escherichia coli Strains from Tuna Loins and Flakes Produced in Côte d’Ivoire

2018 ◽  
Vol 29 (1) ◽  
pp. 1-7
Author(s):  
Andrée Emmanuelle Sika ◽  
Beugré Léonce Kadji ◽  
Kambire Ollo ◽  
Yolande Aké-Assi ◽  
Rose Koffi-Nevry ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Cote D'ivoire ◽  
Côte D’Ivoire ◽  
Enterotoxigenic Escherichia Coli ◽  
Cote D’Ivoire ◽  
Côte D'ivoire

scholarly journals Antibiotic resistance of Escherichia coli and Salmonella spp. strains isolated from healthy poultry farms in the districts of Abidjan and Agnibilékrou (Côte d'Ivoire)

2021 ◽  
Vol 14 (4) ◽  
pp. 1020-1027
Author(s):  
Moumouni A. Assoumy ◽  
André P. Bedekelabou ◽  
Assiongbon Teko-Agbo ◽  
Walter Ossebi ◽  
Komlan Akoda ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Antibiotic Resistance ◽  
Cote D'ivoire ◽  
Côte D’Ivoire ◽  
Poultry Production ◽  
Salmonella Spp ◽  
Cote D’Ivoire ◽  
E Coli ◽  
Côte D'ivoire ◽  
Poultry Farms

Background and Aim: Antimicrobial resistance (AMR) is a serious challenge to animal and human health worldwide. Therefore, this study aims to determine levels and patterns of AMR of Escherichia coli and Salmonella spp. strains isolated from poultry farms in Côte d'Ivoire. Materials and Methods: A cross-sectional study was conducted in two districts of Côte d'Ivoire with high poultry production: Abidjan and Agnibilékrou. A total of 231 fecal samples were collected in 124 poultry farms in both districts. Enterobacteria were isolated and tested for susceptibility to 14 antimicrobial agents using the disk-diffusion method. Results: A total of 212 E. coli and 36 Salmonella strains were isolated. In Abidjan, 139 collected samples generated 101 E. coli and 23 Salmonella strains, whereas in Agnibilékrou, 92 collected samples generated 111 E. coli and 13 Salmonella strains. Variable resistance levels were recorded for the antibiotics tested. The resistance prevalence of E. coli and Salmonella, respectively, was high: Doxycycline (98%/94%), sulfonamide (84%/86%), trimethoprim-sulfamethoxazole (80%/41%), and streptomycin (71%/52%). Average resistance rates were recorded for flumequine (38%/66%), ampicillin (49%/33%), amoxicillin (25%/44%), colistin (26%/2%), chloramphenicol (21%/2%), and gentamicin (4%/47%). The antibiotics least affected by resistance were cefuroxime (4%/5%), ceftriaxone (2%/0.00%), and nitrofurantoin (1%/0.00%). Conclusion: In this study, it was observed that resistance to important antibiotics is emerging in poultry production in Côte d'Ivoire. Policies promoting the rational use of antibiotics should be implemented to manage antibiotic resistance in animal production.

scholarly journals Relationship between the Phylogenetic Group of Escherichia coli Strains Isolated in Water and Fish in Fresco Lagoon (Côte d’Ivoire)

2016 ◽  
Vol 5 (10) ◽  
pp. 413-423 ◽  
Author(s):  
Nirupa Nadège Kouadio-Ngbesso ◽  
Nazaire Kouassi ◽  
Kouadio Florent N’guessan ◽  
Ama Adingra ◽  
Bassa Antoine Yobouet ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Cote D'ivoire ◽  
Côte D’Ivoire ◽  
Phylogenetic Group ◽  
Cote D’Ivoire ◽  
Côte D'ivoire

scholarly journals Investigation in Sensory Properties of Liquid Extract Formulations Processed from Capsicum spp Varieties Sold in Abidjan

2019 ◽  
pp. 1-11
Author(s):  
Sidibe Daouda ◽  
Coulibaly Adama ◽  
Nyamien Yves Bléouh Jean ◽  
Konan N’Guessan Ysidor ◽  
N’cho Carine ◽  
...  
Keyword(s):  
Central Composite Design ◽  
Cote D'ivoire ◽  
Côte D’Ivoire ◽  
Research Unit ◽  
Cote D’Ivoire ◽  
Côte D'ivoire ◽  
Capsicum Spp ◽  
Training And Research ◽  
Study Laboratory ◽  
Central Composite

Aims: Peppers are common raw spices facing significant post-harvest lost in the handling train. This study was carried out to promote the production of pepper concentrate as spices extracts for foods. Study Design: Composite extracts formulated from raw peppers extracts using Central Composite Design, and resulted formulations submitted to sensory analysis. Place and Duration of Study: Laboratory of Biochemistry and Food Sciences, Department of Biochemistry, Training and Research Unit of Biosciences, Felix Houphouet-Boigny University, Abidjan, Côte d’Ivoire, between June and October 2018. Methodology: Using a central composite design, 25 peppers extract formulations (F1 to F25) were processed from raw extracts of four pepper varieties growing in Côte d’Ivoire, namely cultivars ‘’pili pili’’ and ‘’bill of bird’’ (Capsicum frutescens), ‘’pepper baoulé’’ (Capsicum annuum), and ‘’big sun’’ (Capsicum chinense). These formulations were then subjected to sensory descriptive and sensory acceptance analyses by panellists about the color appearance, the pungency flavor, the fluidity aspect, and the typical pepper aroma. Results: The sensory perception of pungency, fluidity, and aroma didn’t differentiate the formulations. But four formulations (F18, F20, F21, and F24) evidenced more intensive orange- yellowish appearance (4.44/7, 5.33/7, 4.33/7, and 4.67/7, respectively). From these formulations, samples F18 and F20 have been more enjoyed as food spices, with respective scores of 76.17% and 77.76% panellists. Conclusion: Both formulations F18 and F20 could be used as significant baselines in peppers extract processing for food interests.

scholarly journals Biochemical and microbiological characterization of “Soumbara” from African locust bean (Parkia biglobosa) seeds consumed in Abidjan (Côte d’Ivoire)

2021 ◽  
Vol 5 (11) ◽  
pp. 35-42
Author(s):  
Kohi Alfred Kouamé ◽  
Koffi Maïzan Jean-Paul Bouatenin ◽  
Wahauwouélé Hermann Coulibaly ◽  
Djé Koffi Marcellin
Keyword(s):  
Cote D'ivoire ◽  
Côte D’Ivoire ◽  
Food Poisoning ◽  
Titratable Acidity ◽  
Cote D’Ivoire ◽  
E Coli ◽  
Côte D'ivoire ◽  
Microbiological Parameters ◽  
African Locust Bean ◽  
Spoilage Microorganisms

Background: “Soumbara” as well as other traditional foods of Côte d'Ivoire are produced in a traditional way. These foods may contain pathogenic and spoilage microorganisms. Aims: The aim of our work was to assess the sanitary quality of “Soumbara” sold in five communes of Abidjan (Côte d’Ivoire), in order to valorize it as a flavor enhancer. Material and Methods: A consumption survey as well as the analysis of some physico-chemical (pH, titratable acidity, Brix degree, moisture, and organic acids) and microbiological parameters (enumeration of MAG, Clostridium, Bacillus, Staphylococci, Salmonella, E. coli, and coliforms) were carried out in five (05) municipalities of Abidjan (Abobo, Yopougon, Port Bouet, Adjamé, and Treichville) on 75 samples. Results: The results of the survey showed that most of the respondents were familiar with “Soumbara” and often consumed it. These consumers stated that they did not experience any discomfort after consuming this food. Physicochemical analyses showed that the water content of the samples of “Soumbara” ranged from 16.50% to 19.28% and the pH varied from 6.32 ± 0.01 to 7.91± 0.02. “Soumbara” contained little follow-through which ranged from 0.10 ± 0.001 to 0.27 ± 0.05. “Soumbara” also contained phenolic compounds such as coumarins, hydroquinones, and caffeic acid. Microbiological analyses had revealed the presence of spoilage and pathogenic germs such as Bacillus, Staphylococcus, and E. coli at high loads exceeding the 2019/229/EC standard. Conclusions: However, due to the high load of spoilage and pathogenic microorganisms, this food eaten by sprinkling directly on the dish, without passing through a cooking process could expose the consumer to a risk of food poisoning. Keywords: Food poisoning, “Soumbara”, Pathogenic and Spoilage Microorganisms.

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