African Journal of
Microbiology Research

  • Abbreviation: Afr. J. Microbiol. Res.
  • Language: English
  • ISSN: 1996-0808
  • DOI: 10.5897/AJMR
  • Start Year: 2007
  • Published Articles: 5233

Full Length Research Paper

Microbiological safety and quality assessment of a very appreciate traditional ready to eat plantain food, sold in retails markets

Mégnanou Rose-Monde, Kra Kouassi Aboutou Séverin, Zoué Lessoy, Akoa Edwige, Yéboué Koffi and Niamké L. Sébastien*
Laboratoire de Biotechnologies, Filière Biochimie-Microbiologie de l’Unité de Formation et de Recherche en Biosciences de l’Université de Cocody, 22 BP 582 Abidjan 22, Côte d’Ivoire.
Email: [email protected]

  •  Accepted: 10 May 2013
  •  Published: 09 August 2013


The microbiological quality of “Dockounou”, a traditional appreciate ready to eat plantain food marketed in Côte d’Ivoire was investigated. Microbial load was estimated by plate count using decimal dilution method. Culture medium was made selective depending on the species. Total aerobic mesophilic bacteria on principal component analysis (PCA) ranged from 32.104 to 44.10cfu/g while yeast and moulds were estimated between 10 to 102 cfu/g. Enterococci and Lactobacilli counts ranged from 0 to 100 cfu/g and 41.103 to 68.103 cfu/g, respectively. Two thermotolerant bacteria were isolated: Bacillus licheniformis and Bacillus macerans. Baked and boiled “dockounou” were free fromSalmonellaE. coliStaphylococcus and Clostridium. The microbiological analysis showed the presence of high counts of microorganisms probably due to poor sanitary practices from empiric traditional manufacturing procedures. Hence, it is recommended to apply good hygienic and storage practices with novel technology that offer full sanitary guarantees to the consumers.


Key words: Plantain, ready to eat food, Dockounou, manufacturing process, microbiological quality.


BEA, Bile esculin agar, TSC, tryptose sulphite cycloserine; YGC, yeast extract glucose chloramphenicol; MRS, de Man, Rogosa and Sharpemrs; VRBL, violet red bile lactose; VRBG, violet red bile glucose, RVS, Rappaport-Vassiliadis Soya, SS,Salmonella-Shigella.