Evaluation of the contamination by bacteria of the Bacillus cereus group and the determination of some physico-chemical parameters of Attiéké garba sold in Daloa (Central West, Côte d'Ivoire).

In Côte d'Ivoire as elsewhere in Africa, attiéké plays an important role in feeding the population. The objective of the work is to conduct a study on the sanitary quality of the attiéké garba sold in Daloa. Fifty (50) samples of attiéké garba were collected by purchase from various high-traffic outlets in different districts of Daloa town. Samples are collected in the morning around 10 a.m. every 2 days at a rate of 10 per site. Microbiological analyzes and the determination of some physico-chemical parameters of attiéké garba were carried out. The bacterial load of Bacillus cereus present in the samples tested in the majority of districts is greater than or equal to 105 CFU/g of food. About 60% of the samples tested was contaminated with B. cereus spores against 72% contaminated with the vegetative form of B. cereus. However, physicochemical analyzes showed that attiéké garba was acidic and the humidity was between 37.36 ± 15.9 and 55.26 ± 20.5%. Attiéké garba could pose a danger to consumers. © Association of Food Scientists & Technologists (India) 2021.