Evaluation of sanitary risks associated with the consumption of street food in the city of Yaoundé (Cameroon): case of braised fish from Mvog-Ada, Ngoa Ekélé, Simbock, Ahala and Olézoa
Stephanie Tchigui Manga Maffouo,
Hippolyte Tene Mouafo,
Raymond Simplice Mouokeu,
Linda Manet,
Alex Kamgain Tchuenchieu,
Boris Noutsa Simo,
Huguette Tchuitcheu Djeuachi,
Gabriel Nama Medoua,
François Tchoumbougnang
Affiliations
Stephanie Tchigui Manga Maffouo
Department of Processing and Quality Control of Aquatic Products, Institute of Fisheries and Aquatic Sciences at Yabassi, University of Douala, PoBox 7236, Douala, Cameroon
Hippolyte Tene Mouafo
Centre for Food and Nutrition Research, Institute of Medical Research and Medicinal Plants Studies, PoBox 13033, Yaoundé, Cameroon; Department of Food Science and Nutrition, National School of Agro-Industrial Sciences, University of Ngaoundéré, PoBox 455, Ngaoundéré, Cameroon
Raymond Simplice Mouokeu
Department of Processing and Quality Control of Aquatic Products, Institute of Fisheries and Aquatic Sciences at Yabassi, University of Douala, PoBox 7236, Douala, Cameroon; Corresponding author.
Linda Manet
Centre for Food and Nutrition Research, Institute of Medical Research and Medicinal Plants Studies, PoBox 13033, Yaoundé, Cameroon
Alex Kamgain Tchuenchieu
Centre for Food and Nutrition Research, Institute of Medical Research and Medicinal Plants Studies, PoBox 13033, Yaoundé, Cameroon
Boris Noutsa Simo
Department of Processing and Quality Control of Aquatic Products, Institute of Fisheries and Aquatic Sciences at Yabassi, University of Douala, PoBox 7236, Douala, Cameroon
Huguette Tchuitcheu Djeuachi
Department of Processing and Quality Control of Aquatic Products, Institute of Fisheries and Aquatic Sciences at Yabassi, University of Douala, PoBox 7236, Douala, Cameroon
Gabriel Nama Medoua
Centre for Food and Nutrition Research, Institute of Medical Research and Medicinal Plants Studies, PoBox 13033, Yaoundé, Cameroon
François Tchoumbougnang
Department of Processing and Quality Control of Aquatic Products, Institute of Fisheries and Aquatic Sciences at Yabassi, University of Douala, PoBox 7236, Douala, Cameroon
An investigation was performed to evaluate the braising fish practices and the level of hygiene of the sellers in the city of Yaoundé. Thereafter, five braised carp samples were collected from each of the five selected sites and their microbiological quality assessed. The results showed that all the braising sites do not satisfy the Good Hygiene and Manufacturing Practices. Pathogenic microorganisms such as coliforms (2.17 ± 0.08 to 5.94 ± 0.38 Log cfu/g), E. coli (3.71 ± 0.20 to 6.21 ± 0.48 Log cfu/g) and Salmonella spp. were found in braised carp samples at levels higher than the microbiological criteria of the European Commission which are 1, 1 and 0 Log cfu/g, respectively. Spoilage microorganisms such as yeasts (2.39 ± 0.18 to 3.09 ± 0.23 Log cfu/g) and moulds (2.30 ± 0.10 to 2.92 ± 0.18 Log cfu/g) as well as spore-forming (3.02 ± 0.18 to 4.86 ± 0.35 Log cfu/g) and anaerobic (3.74 ± 0.28 to 4.52 ± 0.38 Log cfu/g) bacteria were also found at higher levels. The study highlights the poor microbiological quality of braised fish sold in the city of Yaoundé.
