tailieunhanh - Microbiological characterization of salty bread, soy cheese and three yogurt varieties sold in the streets of Benin

Foodstuffs is a favorable environment for microorganism’s growth. Thus, the germs likely to be found in these foods can be at the base of several food poisoning. The objective of the study was to evaluate the microbiological quality of some foods prepared and sold in Benin. To do this, a prospective descriptive survey was conducted in five major cities (Cotonou, Abomey-Calavi, Porto-Novo, Lokossa and Abomey) of Benin. It collected samples of salted bread, soy cheese and three yogurt varieties (Dolait, Tropical and Comtesse) for microbiological analyzes. Out of the three varieties of yoghurt, the results of the work revealed that the microbial loads in CFU / g of salty breads and soy cheeses respectively amounted to 103 and 103 in total flora, 102 and 102 in total coliforms, 102 and in thermo-tolerant coliforms, 102 and 102 in staphylococci then 102 and 102 in yeast were not in accordance with the values required by the criteria of Standard No. 2073/2005. The identification of isolated organisms showed that salty breads and soy cheeses contained the bacteria of interest in toxi-food infections such as Acinetobacter calcoaceticus, Staphylococcus aureus, Salmonella typhi, Shigella sp., Citrobacter fameri, Klebsiella pneumoniae, Enterobacter cloacae, Raoultella ornithinolytica, Escherichia coli and Enterobacter aerogenes. This shows that these foods require better health surveillance for the well-being of the populations. | Microbiological characterization of salty bread, soy cheese and three yogurt varieties sold in the streets of Benin

• Ẩm thực
• Toxi food infections
• Food insalubrity
• Salty bread
• Soy cheese
• Three yogurt varieties sold
• Microbiological characterization
• BMC Pediatrics
• Cystic fibrosis
• Epidemiological analysis
• Clinical characterization
• Sensory analysis
• Proximate analysis
• Microbiological analysis
• Rheological analysis
• Characterization of herbal custard
• Alpha glucosidase
• Antibacterial activity
• Combretum quadrangulare Kurz
• Multiple chromatographic methods
• Lactic acid bacteria
• Cox–Merz rule
• Dynamic and steady shear
• Temperature sweep
• Rheological approaches