| Titre |
Assessment of Microbiological Quality of Fresh and Smoked Crabs (Callinectes amnicola) Fished and Sold in Southern Benin |
| Auteurs |
BOKO KADOÉITO CYRILLE [1],
YAMBODE ALIDA MELAINE [2],
SESSOU PHILIPPE [3],
TOUGAN P. ULBAD [4],
Aguidissou Oscar Nestor [5],
KOMAGBE GWLADYS [6],
KPODEKON TCHOKPONHOUE MARC [7],
FAROUGOU SOUAÏBOU [8],
|
| Journal: |
Microbiology Journal |
| Catégorie Journal: |
Internationale |
| Impact factor: |
0 |
| Volume Journal: |
9 |
| DOI: |
10.3923/mj.2019.8.13 |
| Resume |
Background and Objective: Crabs fished in Southern Benin are often distributed in the markets without any means of conservation or processed in very poor hygienic conditions exposing them to pathogens that can cause foodborne diseases to consumers. Therefore, there is a need to assess their safety in order to evaluate the risk for consumers. This study aimed to assess the microbial quality of fresh and smoked crabs fished and sold in Benin. Materials and Methods: To this end, a total of 120 fresh crabs were collected from 3 landing sites of the main water bodies and 3 retail markets and analysed using standard methods. Moreover, 30 smoked crab samples were collected from Dantokpa market and analysed. Results: The study revealed that all of analyzed samples had microbial loads higher than the maximum level required by Federation of Trade and Distribution for fresh crabs and the General Directorate of Food (2000) for smoked crabs. The total viable count was 7.1, 7.3 and 7.4 log CFU g–1 for fresh crabs from landing sites, markets and the smoked ones, respectively. Statistical analysis revealed significant difference (p<0.01) between microbial counts of market’s fresh crabs and those from landing sites. Average fecal coliforms counts were 1.9, 2.0 and 1.4 log CFU g–1, respectively with significant difference (p<0.001) between fresh and smoked crabs. Sulphite-reducing bacteria were 1.6 and 0.6 log CFU g–1 in fresh and smoked crabs, respectively. All samples were free of Salmonella sp. with Staphylococcus aureus counts satisfactory. Conclusion: The study demonstrates that fresh and smoked crabs sold in Southern Benin are of poor microbial quality and potentially unsafe for consumption. |
| Mots clés |
Microbial quality, fresh and smoked crabs, Benin |
| Pages |
8 - 13 |
| Fichier |
 (PDF) |