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Article Published In Vol.6 (Sept-Oct-2018)

Evaluation of the hygienic and sanitary quality of attiéké produced by hand in Burkina Faso: case of “Burkina journalier”, a local processing unit in Dedougou

Pages : 1021-1028, DOI : https://doi.org/10.14741/ijmcr/v.6.5.4

Author : René Dembélé, Ali Konaté, Oumar Traoré, Kaboré W. A. Désiré, Luc Sarambé, Charles Edouard T. Kaboré , Harouna Bidiga , Alfred S. Traoré and Nicolas Barro

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In Burkina Faso, the lack of good hygienic practices (GHP) by producers and the uncontrolled sale of attiéké expose consumers to health risks like the Toxi-Infections Food (TIF). Our study aims to establish the hygienic quality of attiéké produced at Dédougou (Boucle du Mouhoun) and how to apply good manufacturing practices (GMP) and good hygiene practices (GHP) improving this attiéké. Two samples of attiéké were collected for analysis of which tasting test by 24 tasters (men and women) on characteristics such as color, flavor, appearance (fibres), texture, moisture, granulometry and hardness ; measurement of pH, determination of acidity, humidity, ash content, enumeration of bacteria, yeasts and molds were also done according to the recommanded methods. For both samples, our study showed 3.6, 0.85 and 1.9, 49.13 and 53.5, 0.82 respectively for pH, acidity, moister content and ash content. Humidity levels were 49.13 ± 0.02 and 53.5 ± 0.05 respectively for sample 1 and sample 2. Total aerobic mesophil flora of 3.73.104 cfu/g and 4.52.104 cfu/g, total coliforms rate ≤ 15 cfu/g and yeasts and molds value ranging from 3.1.103 to 4.2.103 cfu/g were observed. Special attention should be given to the following: transmission of fecal germs; handling of attiéké after cooking and equipments used for serving; and hand washing and environmental hygiene.

Keywords: Attiéké, quality, improvement, manufacturing practices, hygiene practices.

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