Open AccessEvaluation of the Microbiological Quality of Soy Cheeses Sold at the Dantokpa Market in the Municipality of Cotonou in Benin
Author(s) -
Célestin C. K. Tchekessi,
Christian T. R. Konfo,
Roseline Bleoussi,
Kévin C. M. Seho,
Anayce Djogbe,
Pivot Sachi,
Jultesse S. B. Ba,
Karl T. Assogba,
Edwige Dahoue Ahoussi,
Innocent P. Bokossa Yaou
Publication year - 2021
Publication title -
microbiology research journal international
Language(s) - English
Resource type - Journals
ISSN - 2456-7043
DOI - 10.9734/mrji/2021/v31i530317
Subject(s) - hygiene , business , food science , mesophile , microbiology and biotechnology , agricultural science , biology , bacteria , medicine , genetics , pathology
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.