Evaluation of the Microbiological Quality of Soy Cheeses Sold at the Dantokpa Market in the Municipality of Cotonou in Benin.

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AuteurTCHEKESSI, COMLAN KINTOMAGNIMESSE CELESTIN
AuteurKONFO, CHRISTIAN T R
AuteurBLEOUSSI, ROSELINE TM M
AuteurSEHO, KEVIN C M
AuteurDJOGBE, ANAYCE A MIKPONSE
AuteurSACHI, PIVOT S A
AuteurBANON, JULTESSE S B
AuteurASSOGBA, KARL T
AuteurAHOUSSI, EDWIGE
AuteurBOKOSSA YAOU, INNOCENT PADONOU
Date d'ajout2026-06-02T16:06:57Z
Date de disponibilite2026-06-02T16:06:57Z
Date de publication2021
ResumeThe objective of this study is to contribute to improving the health quality of soy cheese produced and sold in Benin, through the evaluation of the microbiological quality of samples taken at the Dantokpa market in southern Benin. Samples were taken from the women producers and sellers of this cheese in this market. A total of two hundred and forty (240) samples were collected from five producer-sellers. The cheese samples were sent under suitable conditions to the laboratory where various microbiological analyzes were performed. The results revealed that salmonella, sulfite reducing anaerobic bacteria (SRA), Escherichia coli and Staphylococcus aureus were absent in all samples. In contrast, aerobic mesophilic bacteria and total coliforms were present at loads above the limit values established for food intended for human consumption. The microbiological quality of the products analyzed was generally unsatisfactory. Consequently, it is necessary to put in place a policy to raise awareness among producers-sellers of the markets on hygiene rules in order to guarantee the safety of consumers.
Autre identifiantBECDB-13604
URIhttps://dspace.uac.bj/handle/123456789/11645
Languefr
Fait partie deMicrobiology Research Journal International
Sujetpublic health
Sujetmicrobiological quality
Sujetcheese
Sujetsoya
SujetDantokpa market
SujetBénin
TitreEvaluation of the Microbiological Quality of Soy Cheeses Sold at the Dantokpa Market in the Municipality of Cotonou in Benin.
TypeArticle

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