Evaluation of the Microbiological Quality of Soy Cheeses Sold at the Dantokpa Market in the Municipality of Cotonou in Benin
Célestin C. K. Tchekessi *
Food Safety Research Unit (URSSA), Laboratory of Microbiology and Food Technologies (LAMITA), Department of Plant Biology, Faculty of Science and Technology (FAST), University of Abomey-Calavi (UAC), 01BP 4521, Cotonou, Republic of Benin
Christian T. R. Konfo
National University of Agriculture (UNA), Schools of Science and Techniques for Preservation and Processing of Agricultural Products, P.O.Box114, Sakété, Republic of Benin and University of Abomey-Calavi, Polytechnic School of Abomey-Calavi, Laboratory of Study and Research in Applied Chemistry, Republic Benin.
Roseline T. M. Bleoussi
Food Safety Research Unit (URSSA), Laboratory of Microbiology and Food Technologies (LAMITA), Department of Plant Biology, Faculty of Science and Technology (FAST), University of Abomey-Calavi (UAC), 01BP 4521, Cotonou, Republic of Benin
Kévin C. M. Seho
Food Safety Research Unit (URSSA), Laboratory of Microbiology and Food Technologies (LAMITA), Department of Plant Biology, Faculty of Science and Technology (FAST), University of Abomey-Calavi (UAC), 01BP 4521, Cotonou, Republic of Benin
Anayce A. M. Djogbe
Food Safety Research Unit (URSSA), Laboratory of Microbiology and Food Technologies (LAMITA), Department of Plant Biology, Faculty of Science and Technology (FAST), University of Abomey-Calavi (UAC), 01BP 4521, Cotonou, Republic of Benin
Pivot S. A. Sachi
Food Safety Research Unit (URSSA), Laboratory of Microbiology and Food Technologies (LAMITA), Department of Plant Biology, Faculty of Science and Technology (FAST), University of Abomey-Calavi (UAC), 01BP 4521, Cotonou, Republic of Benin
Jultesse S. B. Banon
Food Safety Research Unit (URSSA), Laboratory of Microbiology and Food Technologies (LAMITA), Department of Plant Biology, Faculty of Science and Technology (FAST), University of Abomey-Calavi (UAC), 01BP 4521, Cotonou, Republic of Benin
Karl T. Assogba
Food Safety Research Unit (URSSA), Laboratory of Microbiology and Food Technologies (LAMITA), Department of Plant Biology, Faculty of Science and Technology (FAST), University of Abomey-Calavi (UAC), 01BP 4521, Cotonou, Republic of Benin
Edwige Ahoussi
University of Abomey-Calavi, Polytechnic School of Abomey-Calavi, Laboratory of Study and Research in Applied Chemistry, Republic Benin.
Innocent P. Bokossa Yaou
Food Safety Research Unit (URSSA), Laboratory of Microbiology and Food Technologies (LAMITA), Department of Plant Biology, Faculty of Science and Technology (FAST), University of Abomey-Calavi (UAC), 01BP 4521, Cotonou, Republic of Benin
*Author to whom correspondence should be addressed.
Abstract
The objective of this study is to contribute to improving the health quality of soy cheese produced and sold in Benin, through the evaluation of the microbiological quality of samples taken at the Dantokpa market in southern Benin. Samples were taken from the women producers and sellers of this cheese in this market. A total of two hundred and forty (240) samples were collected from five producer-sellers. The cheese samples were sent under suitable conditions to the laboratory where various microbiological analyzes were performed. The results revealed that salmonella, sulfite-reducing anaerobic bacteria (SRA), Escherichia coli and Staphylococcus aureus were absent in all samples. In contrast, aerobic mesophilic bacteria and total coliforms were present at loads above the limit values established for food intended for human consumption. The microbiological quality of the products analyzed was generally unsatisfactory. Consequently, it is necessary to put in place a policy to raise awareness among producers-sellers of the markets on hygiene rules in order to guarantee the safety of consumers.
Keywords: Public health, microbiological quality, cheese, soya, Dantokpa market, Benin