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Somda NS, Tankoano A, Métuor-Dabiré A, Kaboré D, Bonkoungou JOI, Kpoda DS, Sambe-Ba B, Dabiré Y, Saba CKS, Ouoba IL, Sawadogo-Lingani H, Savadogo A. A Systematic Review and Meta-analysis of Antibiotic Resistance of Foodborne Pathogenic Bacteria in West Africa Between 2010 and 2020. J Food Prot 2023; 86:100061. [PMID: 36916564 DOI: 10.1016/j.jfp.2023.100061] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2022] [Revised: 12/31/2022] [Accepted: 02/02/2023] [Indexed: 02/11/2023]
Abstract
OBJECTIVE In the past, studies on antimicrobial resistance were carried out on pathogens in the clinical areas. However, since then, this phenomenon has become a general case both in the environment and in the food sector. This systematic review aimed to review the various scientific publications on the resistance of bacteria to antibiotics in foods in West Africa. METHODS An extensive literature search was carried out through an electronic database including PubMed, Google Scholar, Research Gate, and African Journals Online (AJOL). Articles published from fifteen countries of the Economic Community of West African States (ECOWAS) between 2010 and 2020 on antibiotic resistance of foodborne pathogens were included in the study. The titles and abstracts of the retrieved articles and then the full texts of the selected articles were reviewed. RESULTS Out of the 565 articles found in our initial research, 149 publications (26.55%) were considered suitable for inclusion in this review. Globally, 2018, 2019, and 2020 had more included papers (n = 21 to 25) than the other years. Of the 149 publications analyzed, four types of food commodities were identified as products of high consumption based on the number of publications in the field such as poultry (39/149), read-to-eat food (22/149), meat, and animal products (20/149). Most studies have shown that E. coli has the highest prevalence followed by Salmonella and Staphylococcus. Only 33 (22.14%) of the 149 publications were based on further molecular characterization of the isolates. Publications analyzed showed that the most prevalent detected genes were tet(A), tet(B), tet(C), tet(K) blaTEM, catA1, catA2, cmlA, blaCTXM and qnrA, qnrB, qnrS, parC, and qepA4. CONCLUSION From these results, antibiotic use in the food areas must be strongly regulated, especially in developing countries, particularly in Africa. This highlights the need to implement suitable and appropriate control strategies to reduce complications and prevent the dissemination of resistant bacteria isolates in foods. One health antimicrobial resistance surveillance system in the region must be a great concern.
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Affiliation(s)
- N S Somda
- Centre National de la Recherche Scientifique et Technologique (CNRST)/ IRSAT / Département Technologie Alimentaire (DTA) / Bobo-Dioulasso, 03 BP 2393 Bobo-Dioulasso 03, Burkina Faso; Laboratoire de Biochimie et d'Immunologie Appliquée (LABIA). UFR en Sciences de la vie et de la terre. Ecole Doctorale Sciences et Technologies. Université Joseph Ki-Zerbo, 03 BP 7021 Ouagadougou 03, Burkina Faso.
| | - A Tankoano
- Centre National de la Recherche Scientifique et Technologique (CNRST)/ IRSAT / Département Technologie Alimentaire (DTA) / Bobo-Dioulasso, 03 BP 2393 Bobo-Dioulasso 03, Burkina Faso; Laboratoire de Biochimie et d'Immunologie Appliquée (LABIA). UFR en Sciences de la vie et de la terre. Ecole Doctorale Sciences et Technologies. Université Joseph Ki-Zerbo, 03 BP 7021 Ouagadougou 03, Burkina Faso.
| | - A Métuor-Dabiré
- Université de Dédougou, UFR/SAT, Département de Biochimie-Microbiologie, BP 176 Dédougou, Burkina Faso.
| | - D Kaboré
- Centre National de la Recherche Scientifique et Technologique (CNRST)/ IRSAT / Département Technologie Alimentaire (DTA). 03 BP 7047 Ouagadougou 03, Burkina Faso.
| | - J O I Bonkoungou
- Laboratoire de Biologie Moléculaire d'Epidémiologie et de Surveillance des agents Transmissibles par les Aliments (LaBESTA). Université Joseph Ki-Zerbo, UFR/SVT 03 BP 7021 Ouagadougou 03, Burkina Faso.
| | - D S Kpoda
- Université Joseph Ki-Zerbo, Centre Universitaire de Ziniaré, 03 B.P. 7021 Ouagadougou 03, Burkina Faso.
| | - B Sambe-Ba
- Institut Pasteur de Dakar, Pole de Microbiologie, 36, avenue Pasteur, BP 220, Senegal.
| | - Y Dabiré
- Laboratoire de Biochimie, Biotechnologie, Technologie Alimentaire et Nutrition (LABIOTAN), Université Joseph KI-ZERBO, 03 PB 7021 Ouagadougou 03, Burkina Faso.
| | - C K S Saba
- Department of Microbiology, Faculty of Biosciences, University for Development Studies, P. O. Box TL 1882, Tamale, Ghana.
| | | | - H Sawadogo-Lingani
- Centre National de la Recherche Scientifique et Technologique (CNRST)/ IRSAT / Département Technologie Alimentaire (DTA). 03 BP 7047 Ouagadougou 03, Burkina Faso.
| | - A Savadogo
- Laboratoire de Biochimie et d'Immunologie Appliquée (LABIA). UFR en Sciences de la vie et de la terre. Ecole Doctorale Sciences et Technologies. Université Joseph Ki-Zerbo, 03 BP 7021 Ouagadougou 03, Burkina Faso.
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Dabiré Y, Somda NS, Somda MK, Compaoré CB, Mogmenga I, Ezeogu LI, Traoré AS, Ugwuanyi JO, Dicko MH. Assessment of probiotic and technological properties of Bacillus spp. isolated from Burkinabe Soumbala. BMC Microbiol 2022; 22:228. [PMID: 36175837 PMCID: PMC9523936 DOI: 10.1186/s12866-022-02642-7] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Accepted: 09/15/2022] [Indexed: 01/01/2023] Open
Abstract
BACKGROUND Soumbala is a highly loved alkaline traditional fermented food condiment in Burkina Faso. It harbors various microbiota dominated by fermentative Bacillus spp. as functional microorganism with little confirmed health-promoting properties. METHODS The present study aimed to evaluate six Bacillus strains previously isolated and identified from soumbala. These strains were selected as presumptively safe bacteria for probiotic and technological characteristics. These strains were assessed for in vitro probiotic criteria (tolerance to acidic pH, gastric juice, 0.3% (m/v) bile salts, intestinal juice and 0.4% (w/v) phenol, cell surface hydrophobicity, auto-aggregation capacity, antimicrobial activity against foodborne pathogens, antibiotic susceptibility and biofilm production) and technological properties, including protease, amylase, lipase, and tannase activity, as well as poly-γ-glutamic acid (PGA) production and thermo-tolerance. RESULTS All tested Bacillus strains (B54, F20, F24, F21, F26 and F44) presented variable relevant probiotic properties (good tolerance to pH 2 and pH 4, gastric juice, bile salts, intestinal juice and phenol), with marked differences in hydrophobicity and auto-aggregation capacity ranging from 73.62-94.71% and 49.35-92.30%, respectively. They exhibited a broad spectrum of activity against foodborne pathogens depending on target pathogen, with the highest activity exhibited by strain F20 (29.52 mm) against B. cereus 39 (p < 0.001). They also showed good biofilm production as well as variable hydrolytic enzyme activities, including protease (43.00-60.67 mm), amylase (22.59-49.55 mm), lipase (20.02-24.57 mm), and tannase (0-10.67 mm). All tested Bacillus strains tolerated temperature up to 50 °C, while only strains F26 and F44 showed the best PGA production. CONCLUSION Overall, the tested cultures exhibiting potential probiotic and technological characteristics; particularly B. cereus F20, B. benzoevorans F21, B. cabrialessi F26, and B. tequilensis F44 could be a source of probiotic-starters of commercial interest in the production of high-quality soumbala.
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Affiliation(s)
- Yérobessor Dabiré
- Laboratoire de Biochimie, Biotechnologie, Technologie Alimentaire et Nutrition (LABIOTAN), Département de Biochimie Microbiologie, Ecole Doctorale Sciences et Technologies (EDST), Université Joseph KI-ZERBO, 03 P.B. 7031 Ouagadougou 03, Burkina Faso ,grid.10757.340000 0001 2108 8257Department of Microbiology, Faculty of Biological Sciences, University of Nigeria Nsukka (UNN), Enugu state, 410001 Nigeria
| | - Namwin Siourimè Somda
- grid.433132.40000 0001 2165 6445Département Technologie Alimentaire (DTA), Centre National de Recherche Scientifique et Technologique (CNRST) / Institut de Recherche en Sciences Appliquées et Technologies (IRSAT) / Direction Régional de L’Ouest, 03 B.P.2393 Bobo - Dioulasso 03, Burkina Faso
| | - Marius K. Somda
- Laboratoire de Biochimie, Biotechnologie, Technologie Alimentaire et Nutrition (LABIOTAN), Département de Biochimie Microbiologie, Ecole Doctorale Sciences et Technologies (EDST), Université Joseph KI-ZERBO, 03 P.B. 7031 Ouagadougou 03, Burkina Faso ,Laboratoire de Microbiologie et de Biotechnologie Microbienne (LAMBM), Département de Biochimie-Microbiologie, Ecole Doctorale Sciences et Technologies (EDST), Université Joseph KI-ZERBO, 03 P.B. 7031 Ouagadougou 03, Burkina Faso
| | - Clarisse B. Compaoré
- grid.433132.40000 0001 2165 6445Département Technologie Alimentaire (DTA), Centre National de Recherche Scientifique et Technologique (CNRST) / Institut de Recherche en Sciences Appliquées et Technologies (IRSAT), 03 B.P. 7047 Ouagadougou 03, Burkina Faso
| | - Iliassou Mogmenga
- Laboratoire de Microbiologie et de Biotechnologie Microbienne (LAMBM), Département de Biochimie-Microbiologie, Ecole Doctorale Sciences et Technologies (EDST), Université Joseph KI-ZERBO, 03 P.B. 7031 Ouagadougou 03, Burkina Faso
| | - Lewis I. Ezeogu
- grid.10757.340000 0001 2108 8257Department of Microbiology, Faculty of Biological Sciences, University of Nigeria Nsukka (UNN), Enugu state, 410001 Nigeria
| | - Alfred S. Traoré
- Laboratoire de Biochimie, Biotechnologie, Technologie Alimentaire et Nutrition (LABIOTAN), Département de Biochimie Microbiologie, Ecole Doctorale Sciences et Technologies (EDST), Université Joseph KI-ZERBO, 03 P.B. 7031 Ouagadougou 03, Burkina Faso ,Laboratoire de Microbiologie et de Biotechnologie Microbienne (LAMBM), Département de Biochimie-Microbiologie, Ecole Doctorale Sciences et Technologies (EDST), Université Joseph KI-ZERBO, 03 P.B. 7031 Ouagadougou 03, Burkina Faso ,grid.508517.eLaboratoire des Sciences Biologiques Appliquées, Unité de Formation et de Recherche en Sciences et Technologies (UFR-ST), Université Aube Nouvelle, 01 P.B. 234 Bobo-Dioulasso 01, Burkina Faso
| | - Jerry O. Ugwuanyi
- grid.10757.340000 0001 2108 8257Department of Microbiology, Faculty of Biological Sciences, University of Nigeria Nsukka (UNN), Enugu state, 410001 Nigeria
| | - Mamoudou H. Dicko
- Laboratoire de Biochimie, Biotechnologie, Technologie Alimentaire et Nutrition (LABIOTAN), Département de Biochimie Microbiologie, Ecole Doctorale Sciences et Technologies (EDST), Université Joseph KI-ZERBO, 03 P.B. 7031 Ouagadougou 03, Burkina Faso
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Dabiré Y, Somda NS, Somda MK, Mogmenga I, Traoré AK, Ezeogu LI, Traoré AS, Ugwuanyi JO, Dicko MH. Molecular identification and safety assessment of Bacillus strains isolated from Burkinabe traditional condiment “soumbala”. ANN MICROBIOL 2022. [DOI: 10.1186/s13213-022-01664-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
Abstract
Abstract
Purpose
Alkaline-fermented foods (AFFs) play an essential role in the diet of millions of Africans particularly in the fight against hidden hunger. Among AFFs, soumbala is a very popular condiment in Burkina Faso, available and affordable, rich in macronutrients (proteins, lipids, carbohydrates, essential amino acids, and fatty acids), micronutriments (minerals, B group vitamins), and fibers. Bacillus spp. are known to be the predominant microbial species in AFFs and thus have elicited enhanced interest as starter cultures or probiotics. However, few data exist on identification and safety attributes of relevant Bacillus species from African AFFs, particularly from Burkinabe soumbala.
Methods
This study aimed to genotypically characterize 20 Bacillus strains previously isolated from soumbala, using PCR and sequencing of the 16S rRNA genes, and to evaluate their safety attributes.
Results
Phylogenetic analysis revealed that the strains were most closely related by decreasing numbers to B. cereus, B. subtilis, Bacillus sp., B. tropicus, B. toyonensis, B. nealsonii, B. amyloliquefaciens, Brevibacillus parabrevis, and B. altitudinis. Among the isolates, 10 were β-hemolytic and 6 were γ-hemolytic while 4 were of indeterminate hemolysis. The 6 γ-hemolytic (presumptively non-pathogenic) strains were susceptible to all tested antibiotics except bacitracin. Strains F20, and F21 were the most sensitive to imipenem (38.04 ± 1.73 mm and 38.80 ± 1.57 mm, respectively) while strain B54 showed the weakest sensitivity to bacitracin (11.00 ± 0.63 mm) with high significant differences (p < 0.0001).
Conclusion
The findings highlight identification and safety quality of Bacillus strains which could be further characterized as probiotic-starter cultures for high-quality soumbala production.
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Muandze-Nzambe JU, Onanga R, Yala JF, Somda NS, Cissé H, Zongo C, Mavoungou JF, Savadogo A. Technological and microbiological characteristics of indigenous food produced in Gabon. J Food Sci Technol 2021; 58:1027-1041. [PMID: 33678886 DOI: 10.1007/s13197-020-04617-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/18/2020] [Accepted: 06/26/2020] [Indexed: 11/25/2022]
Abstract
The purpose of this study was to provide contextual information on indigenous food's technologies and safety from Gabon. The strategic focus being to promote local food with enhanced nutritional value and improved safety. An investigation and monitoring were carried out to elucidate their process flow diagrams and to identify safety failures. Samples were taken for microbiological analysis using conventional culture-based techniques. Detection and identification of Salmonella in samples were confirmed using PCR based method by targeting invasion plasmid antigen B (IpaB) gene. The investigation shows that women play a protagonist role in the technical know-how of Gabonese indigenous foods in a context that is evolving towards the disappearance of this knowledge. The food production process remains archaic, which makes the environment impact on food safety. Indeed, the proximity of food manufacturing environment to animals, waste, or latrines coupled with the lack of hygiene and manufacturing practices affect the quality of these foods. This is reflected in our study's microbiological results, namely, Aerobic Mesophilic Bacteria ranged from 3.53 to 11.96 log CFU/g and indicators of fecal contaminations of up to 8.21 log CFU/g. Salmonella is detected in 18.69% of samples. The presence of these bacteria is a risk for consumer health. Although some of these foods can be considered as a fermented food, the producers should be further educated and encouraged to take preventive measures to ensure the quality of these food products. A much more subtle approach based on microbial ecology of these foods should be explored for better exploitation.
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Affiliation(s)
- Jean Ulrich Muandze-Nzambe
- Laboratory of Applied Biochemistry and Immunology, Center for Research in Biological Sciences of Food and Nutrition, Department of Biochemistry and Microbiology, Joseph KI-ZERBO University, 03 BP 7021 Ouagadougou 03, Burkina Faso.,Institute of Technological Research, National Center of Scientific and Technological Research, BP 14070 Libreville, Gabon.,Research Unit in Medical Analysis /Bacteriology, International Centre for Medical Research in Franceville, BP 769 Franceville, Gabon
| | - Richard Onanga
- Research Unit in Medical Analysis /Bacteriology, International Centre for Medical Research in Franceville, BP 769 Franceville, Gabon
| | - Jean Fabrice Yala
- Research Unit in Medical Analysis /Bacteriology, International Centre for Medical Research in Franceville, BP 769 Franceville, Gabon.,Laboratory of Molecular and Cell Biology, Agrobiology Research Unit, Masuku University of Science and Technology, BP 067 Franceville, Gabon
| | - Namwin Siourimè Somda
- Laboratory of Applied Biochemistry and Immunology, Center for Research in Biological Sciences of Food and Nutrition, Department of Biochemistry and Microbiology, Joseph KI-ZERBO University, 03 BP 7021 Ouagadougou 03, Burkina Faso
| | - Hama Cissé
- Laboratory of Applied Biochemistry and Immunology, Center for Research in Biological Sciences of Food and Nutrition, Department of Biochemistry and Microbiology, Joseph KI-ZERBO University, 03 BP 7021 Ouagadougou 03, Burkina Faso
| | - Cheikna Zongo
- Laboratory of Applied Biochemistry and Immunology, Center for Research in Biological Sciences of Food and Nutrition, Department of Biochemistry and Microbiology, Joseph KI-ZERBO University, 03 BP 7021 Ouagadougou 03, Burkina Faso
| | - Jacques Francois Mavoungou
- Institute of Technological Research, National Center of Scientific and Technological Research, BP 14070 Libreville, Gabon
| | - Aly Savadogo
- Laboratory of Applied Biochemistry and Immunology, Center for Research in Biological Sciences of Food and Nutrition, Department of Biochemistry and Microbiology, Joseph KI-ZERBO University, 03 BP 7021 Ouagadougou 03, Burkina Faso
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Bonkoungou IJO, Somda NS, Traoré O, Zoma BS, Garba Z, Drabo KM, Barro N. DETECTION OF DIARRHEAGENIC ESCHERICHIA COLI IN HUMAN DIARRHEIC STOOL AND DRINKING WATER SAMPLES IN OUAGADOUGOU, BURKINA FASO. Afr J Infect Dis 2020; 15:53-58. [PMID: 33884359 PMCID: PMC8047281 DOI: 10.21010/ajid.v15i1.7] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2020] [Revised: 11/30/2020] [Accepted: 12/01/2020] [Indexed: 12/27/2022] Open
Abstract
Background: The presence of diarrheagenic Escherichia coli (DEC) in drinking water, is a grave public health problem. This study was aimed at characterization of diarrheagenic Escherichia coli isolated from drinking water and faecal samples from diarrheic patients in Ouagadougou, Burkina Faso. Materials and Methods: A total of 242 water samples consisting of 182 potable sachets and 60 from boreholes were collected in the period between October 2018 and April 2019 in the city of Ouagadougou. Faecal samples were also collected from 201 diarrheic patients visiting National Public Health Laboratory for a biological diagnosis by coproculture. The presence of virulence genes associated with DEC was determined by 16-plex polymerase chain reaction from bacteria culture. Results: From drinking water, we found 17% (42/242) Escherichia coli isolates in which 1% (2/242) DEC were detected. Among analyzed samples (182 sachet water versus 60 borehole water), the two DEC (01 ETEC and 01 EPEC) were detected in sachet water. DEC were detected in 20% (40/201) of patients. Enteroaggregative Escherichia coli (EAEC) were mostly detected in 10% followed by Enteropathogenic Escherichia coli (EPEC) in 4%, Enteroinvasive Escherichia coli (EIEC) in 2%, and Shiga toxin-producing Escherichia coli (STEC) 0.5%. However, Enterotoxigenic Escherichia coli (ETEC) was not detected alone, but in co-infections with EAEC. Conclusion: The present study documented the prevalence of Escherichia coli pathovars associated in patients with diarrhea, and shows that drinking water might be a source of DEC transmission in human.
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Affiliation(s)
- Isidore Juste Ouindgueta Bonkoungou
- Département de Biochimie-Microbiologie. UFR- Sciences de la vie et de la terre. Université Joseph Ki-Zerbo, 03 BP 7021 Ouagadougou 03, Burkina Faso
| | - Namwin Siourimè Somda
- Département Technologie Alimentaire (DTA) / IRSAT / CNRST, Burkina Faso, 03 BP 7047 Ouagadougou 03
| | - Oumar Traoré
- Département de Biochimie-Microbiologie. UFR- Sciences de la vie et de la terre. Université Joseph Ki-Zerbo, 03 BP 7021 Ouagadougou 03, Burkina Faso.,Unité de Formation et de Recherche en Sciences Appliquées à la Technologie (UFR/SAT). Université de Dédougou, BP 176 Dédougou
| | - Barthelemy Sibiri Zoma
- Laboratoire National de Santé Publique (LNSP), 09 BP 24 Ouagadougou 09, Burkina Faso.,Polygon Bio Services SARL,09 BP 969 Ouagadougou 09, Ouagadougou, Burkina Faso 969
| | - Zakaria Garba
- Département de Biochimie-Microbiologie. UFR- Sciences de la vie et de la terre. Université Joseph Ki-Zerbo, 03 BP 7021 Ouagadougou 03, Burkina Faso.,Unité de Recherche Clinique de NANORO, IRSS-CNRST, BP: 218 Ouaga 11 Burkina Faso
| | - Koine Maxime Drabo
- Institut de Recherche en Sciences de la santé, CNRST, 03 B.P. 7192 Ouagadougou 03 Burkina Faso
| | - Nicolas Barro
- Département de Biochimie-Microbiologie. UFR- Sciences de la vie et de la terre. Université Joseph Ki-Zerbo, 03 BP 7021 Ouagadougou 03, Burkina Faso
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Zio S, Siourimè Somda N, Hama-Ba F, Sawadogo A, Tapsoba F, Traoré Y, Savadogo A. Cottonseeds and Crude Peanuts Oils Production Technology and the Edible Oils Sale Conditions in Ouagadougou and Bobo Dioulasso Markets. JNFS 2020. [DOI: 10.18502/jnfs.v5i3.3796] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
Abstract
Background: This study evaluated production technologies of the refined cottonseed oils and crude peanut oils and investigated the edible oils' sales condition in markets of Ouagadougou and Bobo Dioulasso, Africa.
Methods: The study was carried out by administering a questionnaire to 316 edible oil sellers in markets, 25 cottonseed oil producers, and 18 crude peanut oil producers. The production technologies and sale conditions such as brands, origins, storage, and packaging were evaluated on the basis of observations and surveys. The edible oils' sale conditions, production conditions of the peanut and cottonseed oils, as well as the means used for production of the aforesaid oils were investigated.
Results: The results showed that the crude peanut oils were produced in two ways by only women (100%) using rudimentary means. However, cottonseed oils' production was of three types and mostly dominated by men (96%). The sodium hydroxide (100%), phosphoric acid (36.4%), citric acid (63.6%), filters (100%), and tonsil (80%) were used during refining cottonseed oils. In markets and other places, imported edible oils (94%) were mainly sold and 34.2% of the sellers exposed oils to the sun. Imported edible oils generally came from Ivory Coast, Malaysia, and Indonesia. So, local edible oils were faced with a great competition against the imported oils. These imported oils are from various origins and are mainly consumed with deplorable sale conditions.
Conclusion: This study highlighted the production technologies and edible oils' sale conditions. The results of this study can provide the necessary information for the authorities to take measures to ensure the quality of edible oils.
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Zoungrana B, Sawadogo PS, Somda NS, Tapsoba F, Tankoano A, Savadogo A. [Effectiveness and cost of management of severe acute malnutrition with complications in Kaya, Burkina Faso]. Pan Afr Med J 2020; 34:145. [PMID: 32110264 PMCID: PMC7024140 DOI: 10.11604/pamj.2019.34.145.17946] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2018] [Accepted: 06/23/2019] [Indexed: 11/18/2022] Open
Abstract
Introduction Les conséquences de la malnutrition aiguë sévère s’expriment en termes de santé et de survie de la personne affectée, mais aussi en termes de développement intellectuel de l’individu, sa productivité et globalement l’économie nationale. Sa prise en charge nécessite d’énormes moyens financiers. L’objectif de la présente étude est d’évaluer la performance de la prise en charge versus coût du traitement des enfants malnutris aigus sévères. Méthodes C’est une étude rétrospective réalisée de janvier à décembre 2014 auprès de 199 enfants de 0 à 59 mois admis au centre de récupération et d’éducation nutritionnelle de Kaya, Burkina Faso. Le coût de la prise en charge, la durée de séjour, le gain de poids journalier et la vitesse de récupération ont été analysées selon les méthodes de calcul standards. Le test de Mann-Whitney et de Kruskall-Wallis ont été utilisés pour comparer les médianes au seuil de 0,05. Résultats Comme présagé, les enfants de 6 à 23 mois étaient les plus affectée (51,8 %) et les infections respiratoires aiguës étaient les pathologies les plus associées (57,9 %). La durée médiane de séjour était de 9,0 (7,0 - 13,0) jours, la vitesse de récupération médiane de 100,0 (65,8 - 143,3) g/j et le gain pondéral médian journalier de 18,1 (11,6 - 27,7) g/kg/j. Le coût moyen de traitement d’un enfant malnutri est estimé à 15715,3 FCFA (25,2 USD). Conclusion Le coût de traitement est difficilement supportable par les parents des enfants malnutris d’où la nécessité de l’intervention du gouvernement et ses partenaires au développement.
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Affiliation(s)
- Bassibila Zoungrana
- Centre de Recherche en Sciences Biologiques, Alimentaires et Nutritionnelles, Laboratoire de Biochimie et Immunologie Appliquées (CRSBAN/LaBIA), Unité de Formation et de Recherche en Sciences de la Vie et de la Terre (UFR/SVT), Université Ouaga I Pr Joseph Ki-Zerbo, 03 BP 7021 Ouagadougou 03, Ouagadougou, Burkina Faso
| | - Prosper Saga Sawadogo
- Food and Agriculture Organization of United Nations (FAO), Ouagadougou, Burkina Faso
| | - Namwin Siourimè Somda
- Centre de Recherche en Sciences Biologiques, Alimentaires et Nutritionnelles, Laboratoire de Biochimie et Immunologie Appliquées (CRSBAN/LaBIA), Unité de Formation et de Recherche en Sciences de la Vie et de la Terre (UFR/SVT), Université Ouaga I Pr Joseph Ki-Zerbo, 03 BP 7021 Ouagadougou 03, Ouagadougou, Burkina Faso
| | - François Tapsoba
- Centre de Recherche en Sciences Biologiques, Alimentaires et Nutritionnelles, Laboratoire de Biochimie et Immunologie Appliquées (CRSBAN/LaBIA), Unité de Formation et de Recherche en Sciences de la Vie et de la Terre (UFR/SVT), Université Ouaga I Pr Joseph Ki-Zerbo, 03 BP 7021 Ouagadougou 03, Ouagadougou, Burkina Faso
| | - Abel Tankoano
- Centre de Recherche en Sciences Biologiques, Alimentaires et Nutritionnelles, Laboratoire de Biochimie et Immunologie Appliquées (CRSBAN/LaBIA), Unité de Formation et de Recherche en Sciences de la Vie et de la Terre (UFR/SVT), Université Ouaga I Pr Joseph Ki-Zerbo, 03 BP 7021 Ouagadougou 03, Ouagadougou, Burkina Faso
| | - Aly Savadogo
- Centre de Recherche en Sciences Biologiques, Alimentaires et Nutritionnelles, Laboratoire de Biochimie et Immunologie Appliquées (CRSBAN/LaBIA), Unité de Formation et de Recherche en Sciences de la Vie et de la Terre (UFR/SVT), Université Ouaga I Pr Joseph Ki-Zerbo, 03 BP 7021 Ouagadougou 03, Ouagadougou, Burkina Faso
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Cissé H, Muandze-Nzambe JU, Somda NS, Sawadogo A, Drabo SM, Tapsoba F, Zongo C, Traoré Y, Savadogo A. Assessment of safety and quality of fermented milk of camels, cows, and goats sold and consumed in five localities of Burkina Faso. Vet World 2019; 12:295-304. [PMID: 31040573 PMCID: PMC6460859 DOI: 10.14202/vetworld.2019.295-304] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2018] [Accepted: 01/17/2019] [Indexed: 11/16/2022] Open
Abstract
Background and Aim: Fermented milk is food produced and consumed all over the world and plays an important role in human nutrition. This work aimed to evaluate the microbiological and physicochemical quality and mineral composition of fermented milk consumed in Burkina Faso. Materials and Methods: A total of 114 samples of fermented milk from camels, goats, and cows were purchased in the market in five localities in Burkina Faso; Bobo Dioulasso, Djibo, Dori, Gorom-Gorom, and Sebba. Microbiological and physical parameters were monitored using standards methods. Results: Microbiological analysis of fermented milks showed high average values of 7.60±1.50×109 colony-forming unit per milliliter (CFU/ml), 5.72±3.60×107 CFU/ml, 5.53±2.00×105 CFU/ml, 1.97±0.18×103 CFU/ml, 1.98±0.25×103 CFU/ml, and 0.10±0.09×103 CFU/ml for total microbial flora, lactic acid bacteria, yeasts and molds, Staphylococcus aureus, total coliforms, and thermotolerant coliforms, respectively. None of the samples were contaminated by Salmonella or Shigella. The average values of pH, acidity, dry matter, ash, fats, proteins, and total carbohydrates content of samples were ranged, respectively: 3.830-4.137, 1.888-2.822%, 8.271-13.004%, 0.199-0.476%, 1.210-3.863%, 2.125-3.764%, and 3.080-5.428 % (w/w). Na/K and Ca/Mg ratio ranged from 0.104 to 0.909 and from 3.392 to 16.996, respectively. Total microbial flora, yeasts and molds, total coliforms, fats, calcium, potassium, iron, and zinc were significantly different. Conclusion: This research contributed in the evaluation of the hygienic and nutritional qualities of local fermented milk. Results obtained in this study confirm the need to set up the training program on the sanitary condition to traditional maker’s to ensure the good fermented milk with high organoleptic and nutritional qualities.
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Affiliation(s)
- Hama Cissé
- Laboratory of Applied Biochemistry and Immunology, University Ouaga 1 Pr Joseph KI-ZERBO, 03 BP 7021 Ouagadougou 03, Burkina Faso
| | - Jean Ulrich Muandze-Nzambe
- Laboratory of Applied Biochemistry and Immunology, University Ouaga 1 Pr Joseph KI-ZERBO, 03 BP 7021 Ouagadougou 03, Burkina Faso
| | - Namwin Siourimè Somda
- Laboratory of Applied Biochemistry and Immunology, University Ouaga 1 Pr Joseph KI-ZERBO, 03 BP 7021 Ouagadougou 03, Burkina Faso
| | - Adama Sawadogo
- Laboratory of Applied Biochemistry and Immunology, University Ouaga 1 Pr Joseph KI-ZERBO, 03 BP 7021 Ouagadougou 03, Burkina Faso
| | - Soungalo Moustapha Drabo
- Laboratory of Applied Biochemistry and Immunology, University Ouaga 1 Pr Joseph KI-ZERBO, 03 BP 7021 Ouagadougou 03, Burkina Faso
| | - François Tapsoba
- Laboratory of Applied Biochemistry and Immunology, University Ouaga 1 Pr Joseph KI-ZERBO, 03 BP 7021 Ouagadougou 03, Burkina Faso
| | - Cheikna Zongo
- Laboratory of Applied Biochemistry and Immunology, University Ouaga 1 Pr Joseph KI-ZERBO, 03 BP 7021 Ouagadougou 03, Burkina Faso
| | - Yves Traoré
- Laboratory of Applied Biochemistry and Immunology, University Ouaga 1 Pr Joseph KI-ZERBO, 03 BP 7021 Ouagadougou 03, Burkina Faso
| | - Aly Savadogo
- Laboratory of Applied Biochemistry and Immunology, University Ouaga 1 Pr Joseph KI-ZERBO, 03 BP 7021 Ouagadougou 03, Burkina Faso
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Somda NS, Savadogo A, Bonkoungou OJI, Wane AA, Zongo C, Traoré Y, Gassama-Sow A. First description of the CTX-M9 gene in Salmonella Paratyphi B in Burkina Faso. Med Mal Infect 2018; 48:556-558. [PMID: 30193698 DOI: 10.1016/j.medmal.2018.07.007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2018] [Accepted: 07/27/2018] [Indexed: 10/28/2022]
Affiliation(s)
- Namwin Siourimè Somda
- Laboratoire de Biochimie et d'Immunologie Appliquée (LABIA), UFR en Sciences de la vie et de la terre, École Doctorale Sciences et Technologies, Université Ouaga I Pr-Joseph KI-ZERBO, 03 BP 7021, Ouagadougou, Burkina Faso; Laboratoire National de Santé Publique (LNSP), 09 BP 24, Ouagadougou, Burkina Faso; Unité de Bactériologie Expérimentale, Institut Pasteur de Dakar, 36, avenue Pasteur, BP 220, Dakar, Senegal.
| | - Aly Savadogo
- Laboratoire de Biochimie et d'Immunologie Appliquée (LABIA), UFR en Sciences de la vie et de la terre, École Doctorale Sciences et Technologies, Université Ouaga I Pr-Joseph KI-ZERBO, 03 BP 7021, Ouagadougou, Burkina Faso
| | - Ouindgueta Juste Isidore Bonkoungou
- Laboratoire National de Santé Publique (LNSP), 09 BP 24, Ouagadougou, Burkina Faso; Laboratoire de Biologie Moléculaire d'Épidémiologie et de Surveillance des agents Transmissibles par les Aliments (LaBESTA), UFR en Sciences de la vie et de la terre, École Doctorale Sciences et Technologies, Université Ouaga I Pr-Joseph KI-ZERBO, 03 BP 7021, Ouagadougou, Burkina Faso
| | - Abdoul Aziz Wane
- Unité de Bactériologie Expérimentale, Institut Pasteur de Dakar, 36, avenue Pasteur, BP 220, Dakar, Senegal
| | - Cheikna Zongo
- Laboratoire de Biochimie et d'Immunologie Appliquée (LABIA), UFR en Sciences de la vie et de la terre, École Doctorale Sciences et Technologies, Université Ouaga I Pr-Joseph KI-ZERBO, 03 BP 7021, Ouagadougou, Burkina Faso
| | - Yves Traoré
- Laboratoire de Biochimie et d'Immunologie Appliquée (LABIA), UFR en Sciences de la vie et de la terre, École Doctorale Sciences et Technologies, Université Ouaga I Pr-Joseph KI-ZERBO, 03 BP 7021, Ouagadougou, Burkina Faso
| | - Amy Gassama-Sow
- Unité de Bactériologie Expérimentale, Institut Pasteur de Dakar, 36, avenue Pasteur, BP 220, Dakar, Senegal
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