Postprocessing microflora of commercial soumbara (a fermented nere seeds product) produced in Côte d’Ivoire.
Özet
Soumbara is a fermented food condiment obtained by fermentation of nere seeds (Parkia biglobosa). Soumbara, like all traditional food condiments, once produced is sold in informal markets where hygiene conditions are not respected. The objective of this study was to identify microbiological hazards in soumbara sold on the market in Abidjan in order to ensure the health safety of consumers. For this study, 375 samples of soumbara were analyzed. Microbiological analyses focused on the search for spoilage and pathogenic germs as well as the search and quantification of mycotoxins. The results showed that the loads of mesophilic aerobic germs varied from (3.1±0.9).105 CFU/g to (5.3±0.3)106 CFU/g. As for the Staphylococcus aureus load, it varied from (1.0±0.3)104 CFU/g to (3.2±0.5)105 CFU/g. For molds, the load ranged from (1.2±0.1)103 CFU/g to (4.8±0.2)103 CFU/g. Bacillus spores ranged from (1.9±0.7)104 CFU/g to (9.9±0.8)104 CFU/g. Staphylococcus loads in soumbara were higher than the maximum acceptable value 100 CFU/g, standard 2005/2073/EC. In the analyzed samples aflatoxins and Zearelanone were detected. The results of mycotoxins detected in soumbara were below the standard EC/1881/2006. Aspergilus, Fusarium, Penicelium and Stachybotrys, Mucor, Rhizopus, Bacillus cereus, Bacillus spp, Bacillus subtilis, Staphylococcus aureus, Staphylococcus spp, Bacillus anthracis were detected in the samples analyzed. All samples analyzed did not contain Escherichia coli, Clostridium perfringens and Salmonella spp. Consumption of soumbara sold on the market could constitute a danger for the consumer.
