Abstract
The aim of this study was to determine the bacteriological quality of raw mixed vegetable salads served in collective catering in Abidjan and to assess the factors likely to favor contamination. An investigation was conducted to determine the practical risk of contamination. A total of 306 samples were collected and analyzed for the detection and enumeration of Enterobacteriaceae, E. coli and Salmonella according to standard microbiology methods. The most important risk factors were lack of training (96.7%), decontamination (84.0%), cross-contamination of vegetables in contact with fresh chicken or fish (76.7%) and salads that were uncovered and unprotected, thus exposed to the air and at ambient temperature for sale (97.7%). Theprevalence was 100%, 77.8% and 2.6% respectively for Enterobacteriaceae, E. coli and Salmonella. The average load of Enterobacteriaceae and E. coli was 4.93 log10 (CFU/g) and 1.89 log10 (CFU/g), respectively. Unsatisfactory microbiological quality samples were 52.3%. The results showed a failure of the sanitary quality in more than half of the products. Raising awareness in all of the workers in the food chain for vegetable salads is thus necessary to protect the health of the consumers.
Highlights
Fruits and vegetables are an essential part of the human diet
The aim of this study was to determine the bacteriological quality of raw mixed vegetable salads served in collective catering in Abidjan and to assess the factors likely to favor contamination
From May to June 2011, two separate outbreaks of bloody diarrhea and hemolytic uremic syndrome (HUS) occurred in Europe and both were caused by shiga toxin producing a strain (STEC) O104:H4
Summary
E. Toe et al 406 and vegetables reduces the risk of obesity, cancers and cardiovascular diseases that are considered to be the leading causes of death and disability in the world [1] [2]). The number of cases of foodborne illness associated with fresh fruits and vegetables in developed countries has increased. An outbreak centered in Germany included 845 cases of HUS and 54 deaths; the other outbreak, centered in France, included only nine cases of HUS [6] [8] This was one of the largest outbreaks of poisoning in Shiga Toxin E. coli (STEC) associated with vegetables, and was never reported. Many risk factors are considered the main contamination factors, such as improperly composted manure, untreated wastewater used for irrigation, poor post-harvest handling, especially in markets, and unhygienic food handling practices [10] [11] [12]
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