Physicochemical and Microbiological Characteristics from “Wagashi” Production Whey in Abomey-Calavi (Benin)

Aims: The production of “wagashi”, induce the production of whey which is often directly drop in the environment. The aim of this study was to evaluate the microbiological and physicochemical qualities of wagashi’s whey samples collected in Abomey-Calavi (Benin). Methodology: Whey samples were collected from Abomey-Calavi (Parana and Akassato) in Southern Benin. The physicochemical analyses targeted the pH, titratable acidity, dry matter contents, protein and lactose. The microbiological analyzes carried out consisted in enumeration of total mesophilic flora (TMF), fecal coliforms, lactic acid bacteria, staphylococci, yeasts and molds, Pseudomonas, Escherichia coli and salmonella by cultures on specific synthetic nutrient media. Results: This study revealed characteristics such as dry matter (5.30-5.66 g / l), pH (3.91-5.21), titratable acidity, protein (5.94-0.128 g / l), lactose; and microbial quality of the whey. Parana’s whey was more acidic (pH = 3.91 ± 0.014) than Akassato’s whey analyzed with higher titratable acidity (pH = 0.92 ± 0.01). The presence of total mesophilic aerobic flora, Escherichia coli, staphylococci, lactic acid bacteria, yeasts and molds reveals fecal, human and environmental contamination during cheese production or during whey storage. Thus, Parana's whey was more contaminated with TMF (3.45.108 CFU/ml), lactic acid bacteria (4.82.108 CFU/ml) and fecal coliforms (> 3.108 CFU/ml) while Akassato's whey was more contaminated by staphylococci (4.70.108 CFU/ml) and Escherichia coli (> 3.108 CFU/ml). Salmonella was not identified. Conclusion: It thus important raising the awareness of cow's milk processors and / or whey producers in Benin. We therefore project to use this whey as a substrate for bioproduction.

Treatment of Tannery Effluent of Unit Bovine Hides’ Unhairing Liming by the Precipitation

The tannery effluents are characterized by high toxic pollutants such as sulfides; used in the tanning of animal’s skin. The mean objective of this work is the evaluation of the pollution degree of various operating units, and the treatment of tannery effluent generated from unhairing-liming unit. According to physicochemical characterization, this effluent was largely basic and very loaded in sulfides, which have harmful effects on human health and the environment as well. Otherwise, the microbiological characterization showed an absence of pathogenic bacteria and a low concentration of mesophilic aerobic flora, because of this effluent toxicity. Thus, the treatment of this effluent is indispensable before its reject into the environment. In fact, chemical precipitation is a promising approach for the treatment of this effluent. In this regard, ferric chloride was used as chemical agent to reduce and removal sulphide ions from this effluent. As result, this treatment gave an excellent abatement rate of sulphide, which reached more than 90% using a pH of 8.5 and a ferric chloride concentration of 1.4 mol/L.

Effect of High Temperature, Short Time (HTST) Pasteurization on Milk Quality Intended for Consumption

Background: In the dairy industry, hygienic quality and safety of milk and dairy products are very important for human health.Methods: The samples taken at the inlet and outlet of the HTST pasteurization process were subjected to physicochemical, bacteriological and sensory analysis.Result: showed that pasteurization has not only been beneficial, as in the case of the hygienic quality of raw milk, where the number of the Total Mesophilic Aerobic Flora dropped by 94% after heat treatment, to reach an average of 5.62 × 104 CFU ml-1 of the thermo-resistant bacteria. Heat treatment resulted in a decrease of protein and lactose values for both types of milk. In fact, this loss is more marked in raw milk than in reconstituted milk (4% against 1.8%, respectively, p less than 0.05). Wetting was more marked after pasteurization for raw milk (0.102°C) compared to reconstituted milk (0.014°C). Sensory profiles were modified in both milk types, with a significant decrease in color, viscosity and flavor descriptors and a significant increase in the intensity of smell and taste (p less than 0.05).

Health and Nutritional Qualities of Drinks Produced in the Beninese Brewery Company and Those Sold on the Benin Market

Aims: This study aims to evaluate the microbiological, physicochemical and sensory qualities of beverages sold on the market in Benin. Study Design: The biological material used consisted mainly of beverage samples (126) collected at random from three wholesalers at the points of sale on two different occasions (regular period of 15 days) at the Dantokpa international market in Cotonou (Benin) in between April and September 2019. Place and Duration of Study: This study was conducted between April and December 2019 at the Food Safety Research, Laboratory of Microbiology and Food Technologies, Department of Plant Biology, Faculty of Science and Technology, University of Abomey-Calavi, Benin. Methodology: Microbiological, physicochemical and sensory qualities of samples were evaluated. Results: The results of the microbiological analyzes revealed that all the drinks analyzed contained neither the total mesophilic aerobic flora, nor wild yeast, saccharomyces nor lactic bacteria. Therefore, the drinks are free from all pathogenic microorganisms that may harm the health of consumers. These products sold on the market complied with the criteria set by the standards and were therefore of satisfactory hygienic quality. However, the physicochemical parameters of the various drinks analyzed varied significantly from one brand to another. Results showed that the Nigerian Guinness produced contained more foam (287 s at 20 °C) and was rich in Diacetyl (0.119 mg / l) than the Benin Guinness (0.050 mg / l). As for the beer "La Béninoise", it produced more foam (220 s at 20 °C) than the Goldberg (209 s at 20 °C) but less than the Satzenbrau (250 s at 20 °C). The beer "La Béninoise" was less rich in Diacetyl (0.026 mg / l) and shown more than Goldberg (0.047 mg/l) and Satzenbrau (0.034 mg/l). As for the types of mixed drinks, it is the star Radler of Nigeria which presented a beautiful foam (235 s at 19.9 °C) with a cloudy aspect compared to the variegated one of Benin (227 s at 20.1 °C). Sensory analysis revealed that Beninese Brewery Company drinks were more appreciated by tasters. Conclusion: In view of these results, all the beverages analyzed can be recommended to consumers because most of these drinks are of satisfactory quality and consistent with the standards.

Microbiological quality of cooked skewers sold in the municipality of Adjame in Abidjan (Côte d’Ivoire)

The objective of this study is to evaluate the microbiological quality of skewers sold on the street in order to define an approach to protect consumer health. A consumption survey was carried in the commune of Adjame because in this commune, the sale and consumption of beef skewers meat is widespread. For this study, 108 peoples were interviewed. In the same way, the enumeration of certain microorganisms was carried out. Results had showed that the number of male consumers was equal to that of female consumers (50%) but majority of consumers were single (82%). Among consumers, 52% developed discomfort at least once after eating beef skewers meat. The symptoms of these discomforts were mainly diarrhea (18%), abdominal aches (11%) and vomiting (6%), These discomforts lasted at least 1 day to 3 days and 6 % of these patients were hospitalized. In addition, microbiological analyses reveal the presence of microorganism such as Staphylococcus aureus, Escherichia coli, mesophilic aerobic germs, and coliforms with microbial loads higher than the European Community (EC) standard n°2073/2005 on ready-to eat, notably cold sold skewers. The mesophilic aerobic flora counted after the analysis of the cold-cooked skewers was 9.7±2.7x108 CFU/g and those cooked hot were 6±1.1 x106 CFU/g. So, our samples are highly contaminated. Thus, the sellers and consumers of skewers should receive training in food hygiene. Particular attention should be paid to all causes of food poisoning.

Assessment of the microbiological quality of beverages sold in collective cafes on the campuses of the University of Abomey-Calavi, Benin Republic

Fresh juices are highly nutritious foods for human beings, but the inability to observe requirements for their preparation, packaging and storage subjects them to microbial contamination which poses a potential health risk to consumers. The purpose of this study was to evaluate the microbiological quality of beverages sold within the cafes of the campuses of Abomey-Calavi University (Benin). A survey carried out among beverage vendors showed that the sources of contamination were uncontrolled and the raw materials used were of questionable quality as the operators lacked good hygienic practices. Thus, the microbial quality of forty-five samples of four types of beverages sold in these cafes was investigated for mesophilic aerobic flora, Coliforms, Escherichia coli, Staphylococcus aureus, sulfate-reducing anaerobic spores, fungal flora and Salmonella spp. using standardized methods. Then, molecular studies identified the pathogenic strains isolated from the beverages. An antibiotic susceptibility test was performed on the strains identified for the detection of multi-resistant bacteria. These analyses revealed a non-compliance rate of 100% in the analyzed samples. The indicators that caused this non-compliance in the samples were mesophilic aerobic flora, coliforms and fungi. In addition, 85.7% of the samples contained other Enterobacteriaceae including Klebsiella pneumoniae, Morganella morganii, Kluyvera georgiana, Citrobacter murliniae, Yersinia intermedia. While the non-compliance rates of the samples for Salmonella spp and E.coli were 4.4% each, the non-compliance rate for S. aureus was 2.2% with the presence of sometimes multi-resistant pathogenic bacteria. Sellers' awareness of good hygiene practices is important for improving the quality of food sold.

Microbiological and Physicochemical attributes of two date Cultivars Hmira and Feggous’ in Abadela, Bechar Oasis , South-West of Algeria

Phoenix dactylifera L. Date, a high energy fruit with a sweet taste, is one of the most important staple foods consumed in southern region of Algeria. The aim of this study was to determine the physico-chemical and microbial attributes of two common date varieties (Feggous and Hmira) in Abadla Oasis–Bechar (South-west of Algeria) for their valorization. The analysis showed that dates fruits contained a high level of total sugar which exceeded 80%, but a low content of fat (0.72%) and protein (0.91%). The mean value of humidity, pH and ash of the samples were obtained as 22.13%, 6.17, and 1.72% respectively all dates contained high amounts of K, Na, Fe, Cu, Zn, Mn, Ca, Mg and P. The maximum levels of the majority of minerals were found in Feggous variety. Moreover, Vitamin E and Vitamin C of under-valued dates ranged between 0.37 and 2.74 mg/100g on dry weight basis. The microbiological analyses of dates showed the existence of total aerobic flora, a fungal flora dominated by Penicillium and Aspergillus, yeasts as well as the absence of pathogen strains. The morphological, biochemical and microbial properties of studied date fruits were in accordance with national and international regulations. These results may be useful for valorization of local date varieties, and for evaluation of dietary information and concludes that dates are the good sources of minerals and vitamins in Saharan regions.

Analyse des pratiques d’hygiène et de fabrication et évaluation de la qualité du Mashanza dans 12 unités de production au Sud-Kivu

Le Mashanza est un fromage frais traditionnel produit à l’Est de la RDC particulièrement au Sud-Kivu. Malheureusement, sa production est demeurée artisanale, malgré son importance commerciale et les pratiques différant d’un endroit à un autre. L’objet de la présente étude est de diagnostiquer l’état sanitaire et les pratiques de fabrication de ce produit. 12 unités de fabrication localisées dans les territoires de Kabare, Kalehe, Uvira et Walungu ont servi de sujet d’études. La méthode des 5 M a permis de classer les divers facteurs susceptibles de contribuer à la dépréciation de la qualité du Mashanza. Les résultats ont montré que la majorité des unités de fabrication sont de type artisanal et ne sont pas conformes sur le plan des installations et de l’assainissement. Les équipements utilisés sont rudimentaires. Le personnel est peu instruit et n’a pas été formé aux bonnes pratiques de fabrication et d’hygiène. Les résultats de l’analyse physico-chimique des produits montrent des valeurs comprises entre 31,1% et 48,8% pour la matière sèche, 3,5 et 3,9 pour le pH, de 0,87 et 0,95 pour l’Aw et de 41,5 et 100,8°D pour l’acidité, traduisant entre autres l’influence de la variabilité des procédés sur la qualité du Mashanza. L’analyse microbiologique révèle une flore aérobie mésophile totale variant entre 4 et 8.102 ufc/ml pour le lactosérum et 0 et 9,8.10² ufc/g pour le Mashanza. Le lactosérum accuse la présence des coliformes : E.coli, S.aureus, les germes anaérobies sulfito-réducteurs, les levures et les moisissures. Leur dénombrement montre des valeurs variant entre 0 et 1,4.10² ufc/g pour les coliformes totaux, 0 et 36 ufc/g pour les coliformes fécaux, 0 et 1,6.10² ufc/g pour E. coli; 0 et 1,2.103, ufc/ml pour les anaérobies sulfito-réducteurs et entre 0 et 1,5.103. ufc/g pour les levures et les moisissures. Salmonella sp. est absent de tous les échantillons de lactosérum et de Mashanza. En général, de « Mashanza » est satisfaisante. Les résultats obtenus permettent d’orienter les producteurs et les chercheurs sur les facteurs pouvant déprécier la qualité du Mashanza et sur lesquels on peut agir. ABSTRACT Mashanza is a traditional fresh cheese produced in eastern DRC, particularly in South Kivu. Unfortunately, its production has remained artisanal, despite its commercial importance and practices differ from one place to another. The purpose of this study is to diagnose the health status and manufacturing practices of this product. 12 manufacturing units located in the Kabare, Kalehe, Uvira and Walungu territories were used as subjects of study. The 5M method classified the various factors that may contribute to the depreciation of the quality of the Mashanza. The results showed that the majority of manufacturing units are of the artisanal type and are not compliant in terms of facilities and sanitation. The equipment used is rudimentary. The staff is poorly educated and has not been trained in good manufacturing and hygiene practices. The results of the physicochemical analysis of the products show values between 31.1% and 48.8% for the dry matter, 3.5 and 3.9 for the pH, of 0.87 and 0.95 for Aw and 41.5 and 100.8 ° D for acidity, reflecting, among other things, the influence of process variability on Mashanza quality. The microbiological analysis reveals a total mesophilic aerobic flora varying between 4 and 8 × 10 2 cfu / ml for whey and 0 and 9.8 × 10 2 cfu / g for Mashanza. The whey accuses the presence of coliforms: E. coli, S.aureus, anaerobic sulphite-reducing germs, yeasts and moulds. Their enumeration shows values ranging between 0 and 1.4 × 10 2 cfu / g for total coliforms, 0 and 36 cfu / g for faecal coliforms, 0 and 1.6 × 10 2 cfu / g for E. coli; 0 and 1.2.103, cfu / ml for the sulphito-reducing anaerobes and between 0 and 1.5.103. ufc / g for yeasts and moulds. Salmonella sp. is absent from all whey and Mashanza samples. In general, Mashanza is satisfactory. The results obtained make it possible to guide producers and researchers on the factors that can degrade the quality of Mashanza and that can be acted on.

Microbiological Compliance Assessment of Imported Frozen Fishes and Local Fresh Chilled Fishes Marketed in Northern Benin (West Africa)

Since the food safety and the foodborne diseases are becoming a main health concern in developing countries, the aim of this study is to determine, in accordance with the specific international standards, the compliance of the main frozen imported fish and fresh chilled fishes marketed and consumed in Northern Benin. From December 18 to March 5, 2019, the microbiological quality of the two main imported frozen fish (Scomber scombrus and Trachurus trachurus) and the two main freshwater fish locally produced (Clarias gariepinus and Oreochromis niloticus) and marketed in Benin were analysed in accordance with ISO standards specific to each germ counted as Colony-Forming Units (CFU). The Mesophilic aerobic flora and fecal coliforms loads in fresh chilled fishes (256,577 and 349.6 CFU, respectively) are significantly higher (p<0.05) than in the frozen fish (143,620 and 157.0 CFU, respectively) marketed in the northern Benin. T. trachurus seems more contaminated (p<0.01) by these germs than S. scombrus, and O. niloticus showed significantly higher loads (p<0.01) of these bacteria than the C. gariepinus. No salmonella colony was observed in all the samples, and in the fresh and frozen fish, Staphylococcus aureus (11.27 and 10.77 CFU, respectively) and Sulfite-Reducing Anaerobes (0.38 and 0.38 CFU, respectively) loads showed no significant differences (p>0,05) both between origin and between species. However, the microbiological quality of all fish both imported frozen fishes and fresh fishes analysed during this study have not comply with the requirements of the standard AFNOR (2000) specific to frozen fish and fresh chilled fish. They are so classified as “unsatisfactory hygienic” due to their very high fecal coliforms loads. It would therefore be interesting to raise awareness among stakeholders in the marketing system for fish products on good hygiene practices and the HACCP approach.

Vaginal microbiota in the first trimester of pregnancy in women with a history of miscarriage

Hypothesis/aims of study. Dysbiotic disorders of the vagina are one of the main risk factors of miscarriage. The analysis of vaginal microbiota during pregnancy in women having a history of miscarriage may contribute to understanding the importance of specific types of vaginal flora in the development of processes resulting in spontaneous abortion or preterm birth. This study was undertaken to evaluate the vaginal flora in the 1st trimester of pregnancy in women having a history of miscarriage. Study design, materials, and methods. To participate in the study, 160 individuals in the 1st trimester of pregnancy with and without a history of miscarriage were invited. Group 1 included 100 women with a history of miscarriage, group 2 consisted of 60 women without a history of miscarriage. The vaginal flora was analyzed with microscopic, bacteriological, and quantitative real-time PCR methods. Results. In patients with a history of miscarriage, the frequency of dysbiotic disorders of the vaginal flora was three times higher (11.0% and 3.3%) and pH value of the vaginal fluid was significantly higher. Along with a significant reduction of the proportion of the Lactobacillus flora in the 1st trimester of pregnancy in patients having a history of miscarriage, there was a significant increase in the abundance of opportunistic microorganisms, mostly aerobic flora, such as Enterobacteriaceae, Streptococcus spp., and Staphylococcus spp. Furthermore, there was a significant predominance of Ureaplasma spp. and Candida spp. in women with a miscarriage history. Conclusion. The vaginal microbiota in the 1st trimester of pregnancy in women having a history of miscarriage is characterized by higher pH values of the vaginal fluid, the prevalence of opportunistic microorganisms, a decrease in the abundance of the Lactobacillus flora, and a higher concentration of aerobic bacteria, Ureaplasma spp., and Candida spp. These findings indicate dysbiotic disorders of the vaginal microbiocenosis in women having a history of miscarriage, which can lead to late miscarriage and pretem birth.