Abstract

The microbiological quality of “Dockounou”, a traditional appreciate ready to eat plantain food marketed in Côte d’Ivoire was investigated. Microbial load was estimated by plate count using decimal dilution method. Culture medium was made selective depending on the species. Total aerobic mesophilic bacteria on principal component analysis (PCA) ranged from 32.10⁴ to 44.10⁴ cfu/g while yeast and moulds were estimated between 10 to 10² cfu/g. Enterococci and Lactobacilli counts ranged from 0 to 100 cfu/g and 41.10³ to 68.10³ cfu/g, respectively. Two thermotolerant bacteria were isolated: Bacillus licheniformis and Bacillus macerans. Baked and boiled “dockounou” were free fromSalmonella, E. coli, Staphylococcus and Clostridium. The microbiological analysis showed the presence of high counts of microorganisms probably due to poor sanitary practices from empiric traditional manufacturing procedures. Hence, it is recommended to apply good hygienic and storage practices with novel technology that offer full sanitary guarantees to the consumers.

Key words: Plantain, ready to eat food, Dockounou, manufacturing process, microbiological quality.

Abbreviation

BEA, Bile esculin agar, TSC, tryptose sulphite cycloserine; YGC, yeast extract glucose chloramphenicol; MRS, de Man, Rogosa and Sharpemrs; VRBL, violet red bile lactose; VRBG, violet red bile glucose, RVS, Rappaport-Vassiliadis Soya, SS,Salmonella-Shigella.