Assessment of Current Sanitary Quality of Market Garden Products in the Yopougon Municipality
Koffi Morofie Justin KOUAME
Laboratoire de Nutrition et de Transformation Alimentaire (LANTA), Institut National Polytechnique Félix Houphouët-Boigny (INPHB), BP 1313 Yamoussoukro, Côte d’Ivoire.
Adobi Christian KADJO *
Laboratoire de Biotechnologie et Microbiologie des Aliments (LMBA), Unité de Formation et de Recherche en Sciences et Technologies Alimentaires (UFR STA), Université Nangui Abrogoua (UNA), 02 Bp 801 Abidjan 02, Côte d’Ivoire.
Kohi Alfred KOUAME
Laboratoire de Biotechnologie et Microbiologie des Aliments (LMBA), Unité de Formation et de Recherche en Sciences et Technologies Alimentaires (UFR STA), Université Nangui Abrogoua (UNA), 02 Bp 801 Abidjan 02, Côte d’Ivoire and Food Security Research Group, Centre Suisse de Recherche Scientifique, Abidjan, Côte d’Ivoire.
Ettien Léon HAMIAN
Laboratoire de Nutrition et de Transformation Alimentaire (LANTA), Institut National Polytechnique Félix Houphouët-Boigny (INPHB), BP 1313 Yamoussoukro, Côte d’Ivoire.
Sylvestre DAGO
Laboratoire de Nutrition et de Transformation Alimentaire (LANTA), Institut National Polytechnique Félix Houphouët-Boigny (INPHB), BP 1313 Yamoussoukro, Côte d’Ivoire.
Missa Mambahy OUATTARA
Laboratoire de Biotechnologie et Microbiologie des Aliments (LMBA), Unité de Formation et de Recherche en Sciences et Technologies Alimentaires (UFR STA), Université Nangui Abrogoua (UNA), 02 Bp 801 Abidjan 02, Côte d’Ivoire.
Koffi David AKAKI
Laboratoire de Nutrition et de Transformation Alimentaire (LANTA), Institut National Polytechnique Félix Houphouët-Boigny (INPHB), BP 1313 Yamoussoukro, Côte d’Ivoire.
*Author to whom correspondence should be addressed.
Abstract
Aims: Inadequate agricultural practices and poor hygiene among vegetable growers increase the risk of food contamination, compromising public health and degrading natural resources. This study evaluates the impact of different cleaning treatments (sodium bicarbonate, sodium hypochlorite, and their combination) on microbial contamination and the presence of heavy metals in vegetables (lettuce, tomatoes, cucumbers, peppers).
Methodolgy: Samples of vegetables from various production sites in Yopougon Municipality were treated with sodium bicarbonate, sodium hypochlorite, or a combination of both. Each vegetable was subjected to microbiological characterization. The levels of Aerobic Mesophilic Germs, Staphylococcus aureus, Bacillus cereus, yeast and mold, Enterobacteria, Escherichia coli and Salmonella contamination and the presence of heavy metals (Lead (Pb), Cadmium (Cd), Mercury (Hg), Arsenic (As), Nickel (Ni), Copper (Cu) and Zinc (Zn)) were measured using standard procedures.
Results: Microbiological analyzes revealed bacteriological contamination of all Raw-Consumed Vegetables tested. Microbial counts remain below normative thresholds for most samples. Each treatment has a specific role to play in disinfecting raw vegetables: sodium bicarbonate in frozen water reduces the microbial load and eliminates pesticide residues, while giving vegetables a crisp, shiny appearance. Sodium hypochlorite in tap water effectively destroys any remaining pathogens. Their combination maximizes the reduction of microbial contaminants, optimizing disinfection, while revealing results that meet the AFNOR standard (1996) microbiological quality for vegetables consumed raw. Analysis of lettuce, tomato, cucumber and bell pepper samples revealed the presence of various heavy metals, some of which require special attention to ensure consumer safety. However, the risk quotient (RQ) shows that the heavy metal content of each vegetable has an RQ of less than 1, indicating a low risk to the consumer.
Conclusion: This study showed that the combination of both treatments proved most effective in reducing microbial contamination, highlighting the importance of improving hygiene practices to ensure the safety of fresh produce.
Keywords: Health quality, vegetables, microbial load, Yopougon