Abstract
Sesame (Sesamum indicum) is one of the oldest and most traditional oilseed crops, valued for its high-quality seed oil. This culture was introduced in Burkina Faso at the beginning of the 20th century where it occupies a place of cash crop. The majority of sesame produced in Burkina Faso is export oriented. However, the contamination by Salmonella remains an unsolved problem. This retrospective study was carried out in order to assess the microbiological safety of sesame samples received at the Laboratoire National de Sante Publique between 2007 and 2017. Out of 359 samples unevenly distributed according to months, 26.46% showed the presence of Salmonella species. The persistence of this food borne pathogen in sesame is a strong signal that new strategies of growing, harvesting and postharvest and special attention and emphasis on control measures must be given to the chain of production of this commodity in a view of its economic and medical impact. Key words: Salmonella, Sesamum indicum, Burkina Faso.
Highlights
The worldwide food poisoning pathogen, Salmonella first came into prominence in the 1880s, soon after the isolation of the "hog cholera bacillus" by Salmon and Smith (Steele, 1969)
The results showed that Salmonella was detected in 95 (26.46%) sesame samples out of a total of 359 samples examined
The distribution of sesame samples was not uniform over the years, the number varied from 01 sample in 2013 to 113 sample in 2008
Summary
The worldwide food poisoning pathogen, Salmonella first came into prominence in the 1880s, soon after the isolation of the "hog cholera bacillus" by Salmon and Smith (Steele, 1969). Since, this pathogen has been recognized as responsible for a wide range of outbreak (Sir William, 1956; Puglisi and Maida, 1969; Small and Sharp, 1979; Unicomb et al, 2005; Angulo et al, 2006; Kunwar et al, 2013). While Salmonella remains the leading cause of bacterial gastroenteritis, it is one of the most extensively studied and well characterized bacterial species (Chami and Bao, 2009).
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