Microbiology Research Journal International

Aims: Kiosks are informal restaurants that are rapidly growing in Côte d'Ivoire, offering a variety of meals. This study focuses on the food safety practices of vendors and customers at these kiosks, as well as the microbiological load of the most sold dish, "spaghetti." The aim is to contribute to the healthiness of dishes prepared and sold at these kiosks.

Methodology: Surveys were conducted to identify the main causes of health risks among 62 vendors and 78 consumers of these kiosks. The questionnaires focused on practices, attitudes and hygiene regarding food safety. Additionally, microbiological analysis of 36 samples of "spaghetti" dishes prepared in these kiosks and 24 of utensils was performed. Approximately 50g of already cooked spaghetti dishes were collected using a sterile spoon and placed in sterile bags. The analysis were carried out under international standards.  Surface sampling of the utensils was performed according to ISO 18593 (2004).

Results: The surveys revealed a significant representation of men (85%) in this sector. The activity was primarily conducted by uneducated individuals (73%), and the prices set are affordable for everyone. The clientele was mainly young (64%) and single (86%). Meat spaghetti represented the most sold dish. Hygiene and food safety regulations were not adhered to by kiosk operators and customers. The microbiological analysis indicated high contamination of spaghetti samples and utensils. Aspergillus flavus, A. niger, and Penicillium sp. were isolated from the utensils, while only Penicillium sp. was found in the spaghetti dish. The average loads were 6.6 ± 0.3 x 10⁴ to 2.2 ± 0.2 x 10⁵ CFU/g for total aerobic mesophilic bacteria, 6.8 ± 0.6 x 10² to 7.3 ± 0.5 x 10⁴ for staphylococci, 2.8 ± 0.3 x 10⁴ to 6.0 ± 0.1 x 10⁴ for total coliforms, and 1.3 ± 0.1 x 10⁴ to 1.9 ± 0.7 x 10⁴ for thermotolerant coliforms. Furthermore, potentially pathogenic microbes (E. coli, S. aureus) were isolated, which could pose a health risk to customers.

Conclusion: Thus, there remains a need for improvements in hygiene and training in good hygiene practices for kiosk operators and consumers. we plan to conduct a similar study in formal restaurants.