Tanyitiku, Mary Nkongho ORCID: https://orcid.org/0000-0003-3809-4340 (2024) Microbiological contamination of fermented cassava products sold in local markets, Yaounde (Cameroon). African Journal of Agriculture and Food Science, 7 (2). pp. 1-14. ISSN 2689-5331 (doi:10.52589/ajafs-dpamm68w)

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Abstract

Locally processed cassava is a desirable staple food in Cameroon; however, microbiological hazards during processing, handling and/or consumption have been significantly ignored. This study investigated the microbiological quality of five fermented cassava products locally called Kum-kum, Garri, Water-fufu, Bobolo and Mintoumba, which are widely consumed and sold in local markets across Yaounde. A total of 200 samples (n=40 per food product) were analysed using microbial culture techniques. In addition, three parameters, moisture content, water activity, and pH were measured as indicators of each product shelf-life. The results showed that all food types were slightly acidic, ranging between 4.1 (Water-fufu) and 6.3 (Garri). Moisture and water activity were highest in Water-fufu (58.52% and 0.94) and lowest in Kum-kum (3.35% and 0.51) respectively. The presence of E. coli and coliforms (5.61log10 CFU/g to 8.67log10 CFU/g) indicated potential faecal contamination and improper product storage. Specifically, the mean total viable bacteria, yeast and mould count indicated unsatisfactory levels for human consumption and ranged from 5.33log10 CFU/g (Mintoumba) to 7.22log10 CFU/g (Water-fufu), and 4.23log10 CFU/g (Garri) to 6.59log10 CFU/g (Kum-kum) respectively. In terms of foodborne pathogens, all cassava products contained at least one pathogen of public health significance. Water-fufu significantly contained Bacillus cereus (33%), Vibrio cholerae (28%), Salmonella spp. (23%) and Campylobacter spp. (13%), and Staphylococci and Listeria monocytogenes were most prevalent in Kum-kum at 21% and 13% respectively. The results showed the short shelf-life characteristics of fermented cassava products consumed in Cameroon, and importantly, indicated a significant route of human exposure to enteric pathogens.

Item Type:	Article
Uncontrolled Keywords:	fermented cassava products; food safety; foodborne pathogens; local markets; public health risk; Cameroon
Subjects:	Q Science > Q Science (General) Q Science > QR Microbiology S Agriculture > S Agriculture (General)
Faculty / School / Research Centre / Research Group:	Faculty of Engineering & Science Faculty of Engineering & Science > Natural Resources Institute Faculty of Engineering & Science > Natural Resources Institute > Centre for Food Systems Research
Last Modified:	17 Sep 2024 17:06
URI:	http://gala.gre.ac.uk/id/eprint/48066

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