African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Full Length Research Paper

Microbial quality of artisanal yoghurt and Dèguè products collected in schools of Cotonou and Abomey-Calavi (Benin)

Majoie Géroxie TOHOYESSOU
  • Majoie Géroxie TOHOYESSOU
  • Laboratory of Biology and Molecular Typing in Microbiology, Department of Biochemistry and Cell Biology, University of Abomey-Calavi, Cotonou, Benin
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Wassiyath MOUSSE
  • Wassiyath MOUSSE
  • Laboratory of Biology and Molecular Typing in Microbiology, Department of Biochemistry and Cell Biology, University of Abomey-Calavi, Cotonou, Benin
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Haziz SINA
  • Haziz SINA
  • Laboratory of Biology and Molecular Typing in Microbiology, Department of Biochemistry and Cell Biology, University of Abomey-Calavi, Cotonou, Benin
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Farid BADE
  • Farid BADE
  • Laboratory of Biology and Molecular Typing in Microbiology, Department of Biochemistry and Cell Biology, University of Abomey-Calavi, Cotonou, Benin
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Chédrac A. BOTON
  • Chédrac A. BOTON
  • Laboratory of Biology and Molecular Typing in Microbiology, Department of Biochemistry and Cell Biology, University of Abomey-Calavi, Cotonou, Benin
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Oswald R. AHOUISSOU
  • Oswald R. AHOUISSOU
  • Laboratory of Biology and Molecular Typing in Microbiology, Department of Biochemistry and Cell Biology, University of Abomey-Calavi, Cotonou, Benin
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Adolphe ADJANOHOUN
  • Adolphe ADJANOHOUN
  • Benin National Institute of Agricultural Research, Cotonou, Benin.
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Lamine BABA-MOUSSA
  • Lamine BABA-MOUSSA
  • Laboratory of Biology and Molecular Typing in Microbiology, Department of Biochemistry and Cell Biology, University of Abomey-Calavi, Cotonou, Benin
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  •  Received: 16 April 2020
  •  Accepted: 28 May 2020
  •  Published: 30 June 2020

Abstract

The main aim of this study is to evaluate the microbiological quality of yoghurt and two types of dèguè (couscous and millet) sold in Cotonou and Abomey-Calavi. Samples of dairy products were collected in 15 schools of Abomey-Calavi and Cotonou from vendors located inside the schools. In this study, 180 samples (60 yoghurt, 60-dèguè millet and 60-dèguè couscous) were analysed. The microbial quality of collected samples was investigated using conventional methods for lactic acid bacteria, staphylococci, faecal and total coliforms and thermo-tolerant Gram-negative bacilli bacteria. The results of the microbiological analyses of the collected samples revealed a contamination of all the samples of yoghurt, dèguè millet and dèguè couscous. The microorganisms load varies according to not only the sampling sites, the sampling period but with the type of microorganisms. The presence of potentially pathogenic bacteria particularly the total coliforms (38%), faecal coliforms (21%), and thermo-tolerant Gram-negative bacilli bacteria (20%) and staphylococci (21%) were observed. In addition, it should be noted that the different samples of yoghurt, dèguè millet and dèguè couscous taken in the morning have a high microbial load compared to that of the evening with regard to faecal coliforms for the two sites. Dairy products sold to school children in Cotonou and Abomey-Calavi are potentially sources of food poisoning.
 
Key words: Yoghurt, dèguè, microbiological quality, schools, South Benin.

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This article is published under the terms of the Creative Commons Attribution License 4.0

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