Nutritional Composition and Chemical Safety of Wagashi Gassirè Cheese Sold in the Southern Benin Markets
Alphonse Wanignon Dossou,
Baké Marie Thérèse Seko Orou,
Gwladys Komagbe,
Philippe Sessou,
Abdou Karim Issaka Youssao,
Souaïbou Farougou,
Joseph Djidjoho Hounhouigan,
Jacques Mahillon,
Roch Mongbo,
Marc Poncelet,
Samiha Boutaleb,
Sylvie Gobert,
Yann Eméric Madode,
Paulin Azokpota,
Antoine Clinquart,
Marie-Louise Scippo,
Caroline Douny
Affiliations
Alphonse Wanignon Dossou
FARAH/Laboratory of Food Analysis, Faculty of Veterinary Medicine, University of Liège, Quartier Vallée 2, Avenue de Cureghem 10 (B43b), 4000 Liège, Belgium
Baké Marie Thérèse Seko Orou
Laboratory of Analysis of Social Dynamics and Development Studies, Faculty of Agronomic Sciences, University of Abomey-Calavi, 03 BP 2819 Abomey-Calavi, Benin
Gwladys Komagbe
Research Unit on Communicable Diseases, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, 01 BP 2009 Abomey-Calavi, Benin
Philippe Sessou
Research Unit on Communicable Diseases, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, 01 BP 2009 Abomey-Calavi, Benin
Abdou Karim Issaka Youssao
Laboratory of Animal Biotechnology and Meat Technology, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, 01 BP 2009 Abomey-Calavi, Benin
Souaïbou Farougou
Research Unit on Communicable Diseases, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, 01 BP 2009 Abomey-Calavi, Benin
Joseph Djidjoho Hounhouigan
Laboratory of Food Sciences and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, 03 BP 2819 Abomey-Calavi, Benin
Jacques Mahillon
Laboratory of Food and Environmental Microbiology, Faculty of Bioscience Engineering, Catholic University of Louvain, Building Mendel-Floor-1-Croix du Sud, 2/L7.05.01, B-1348 Louvain-la-Neuve, Belgium
Roch Mongbo
Laboratory of Analysis of Social Dynamics and Development Studies, Faculty of Agronomic Sciences, University of Abomey-Calavi, 03 BP 2819 Abomey-Calavi, Benin
Marc Poncelet
Observing Recomposing Worlds, Faculty of Social Sciences, University of Liège, Quartier Agora, Place des Orateurs 3 (B31), 4000 Liège, Belgium
Samiha Boutaleb
FARAH/Laboratory of Food Analysis, Faculty of Veterinary Medicine, University of Liège, Quartier Vallée 2, Avenue de Cureghem 10 (B43b), 4000 Liège, Belgium
Sylvie Gobert
Laboratoire d’Océanologie, Centre MARE, Université de Liège, Sart Tilman, B6c, 4000 Liège, Belgium
Yann Eméric Madode
Laboratory of Food Sciences and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, 03 BP 2819 Abomey-Calavi, Benin
Paulin Azokpota
Laboratory of Food Sciences and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, 03 BP 2819 Abomey-Calavi, Benin
Antoine Clinquart
FARAH/Laboratory of Food Technology, Faculty of Veterinary Medicine, University of Liège, Quartier Vallée 2, Avenue de Cureghem 10 (B42), 4000 Liège, Belgium
Marie-Louise Scippo
FARAH/Laboratory of Food Analysis, Faculty of Veterinary Medicine, University of Liège, Quartier Vallée 2, Avenue de Cureghem 10 (B43b), 4000 Liège, Belgium
Caroline Douny
FARAH/Laboratory of Food Analysis, Faculty of Veterinary Medicine, University of Liège, Quartier Vallée 2, Avenue de Cureghem 10 (B43b), 4000 Liège, Belgium
In this study, the nutritional composition and the chemical safety of Wagashi Gassirè (WG) cheese sold in southern Benin markets were assessed. For this purpose, 15 WG were analysed for fatty acids, essential minerals, and chemical hazards (dioxins, aflatoxin M1 (AFM1), biogenic amines, metals, antibiotic and pesticide residues). The risks related to arsenic, lead, aluminium, AFM1, histamine, and tyramine were calculated using the methods recommended by the European Food Safety Authority. Oleic, palmitic and stearic acids, calcium, and phosphorus were the main fatty acids and minerals detected. Lead (0.08 ± 0.06 mg/kg) and AFM1 (0.3 ± 0.0 µg/kg) were detected in all samples and exceeded the maximum level set by the international standard. Cadaverine and tyramine were the main biogenic amines found. No pesticide residues were detected using a multi-residue method targeting compounds. Residues of quinolones, tetracyclines, and colistin antibiotics were also detected. The calculated chronic exposure indicated no public health concern for the chemical contaminants targeted. Moreover, the average cancer risk related to AFM1 intake was 3 × 10−4 cases/105 persons/year for the Benin population through WG consumption. This study contributes to the nutritional characterization of WG and identifies lead and AFM1 as the most relevant chemical hazards of this product.
