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Microbiological and chemical hazards of commercial attieke (a fermented cassava product) produced in the south of Côte d’Ivoire

Microbiological and chemical hazards of commercial attieke (a fermented cassava product) produced... Objectives: Information on the distribution and presence of microbiology and chemical hazard of commercial attieke (a fermented cassava product) produced in the south of Côte d’Ivoire were evaluated. Materials and Methods: Microbiological analyses and chemical were carried out, which included the total viable bacteria, Staphylococcus aureus, Salmonella and Bacillus spores, heavy metal (pb, Cd, Mn, Fe, Cu, and Cr). Results and Conclusions: The results revealed that the viable bacteria counts ranged from in all of samples. Staphylococcus aureus counts in the samples were comprised between (1.8  ± 0.4)10 (Jacqueville localitie) and (4.3 ± 1.8)10 (Abidjan localitie). While that of Bacillus cereus was ranged from 2 2 (1.1 ± 0.9)10 (Adzopé localitie) and (5.1 ± 3.2)10 (Abidjan localitie). Salmonella spp. was not found. The levels of Pb in all samples were between 2.2 ± 0.1 mg/kg (Grand-lahou localitie) and 4.5 mg/kg ± 0.15 (Abidjan localitie) while the Cd levels of the samples varied between 0.02 ± 0.1 mg/kg (Adzopé localitie) and 0.07± 0.1  mg/kg (Divo localitie). The levels of Cr in the samples were comprised between 0.1 ± 0.03 mg/kg (Adzopé localitie) and 0.95 ± 0.1 mg/kg (Abidjan localitie) while Fe (7.3 ± 1.5 mg/kg) and Cu (1.7 ± 0.2 mg/kg) levels were the highest, respectively in Sikensi and Grand-Lahou localities. Samples from Divo localitie contained high amounts of Mn (1.6 ± 0.1 mg/kg). The occurrence of some microbiological and chemical hazard that commercial attieke collected in Cote d’Ivoire may act as a reservoir of pathogenic micro-organisms and heavy metal for human. Key words: attieke; heavy metal; microbiogical and chemical; hazard. with meat, fish, or vegetables. The popularity of attieke to urban Introduction dwellers in recent years has been associated with its cheapness, lower Attieke is the major fermented plant food in Côte d’Ivoire. It is a bulk (as compared with other cassava product) and its character- steamed granular cassava (Manihot esculenta Crantz) meal ready- istic of ready to eat food. The largest amounts of attieke are pre- to-eat, couscous-like product, with slightly sour taste and whitish colour (Djéni et al., 2011). It is consumed two to three times a day pared by three ethnic groups (Adjoukrou, Alladjan, and Ebrie) at the © The Author(s) 2019. Published by Oxford University Press on behalf of Zhejiang University Press. This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/ by-nc/4.0/), which permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited. For commercial re-use, please contact journals.permissions@oup.com Downloaded from https://academic.oup.com/fqs/article-abstract/3/3/187/5555294 by DeepDyve user on 04 December 2019 188 Alfred et al., 2019, Vol. 3, No. 3 origin of attieke production and which supply the big city of Abidjan (Oxoid) and incubated at 37°C for 24 and 48  h. The total number (Assanvo et  al., 2006). But in recent years, its preparation has ex- of colonies, colonies with a typical morphology of S. aureus and col- tended throughout the country. Recent data on attieke consumption onies with different morphology to those of S. aureus were counted. do not exist, but (Aboua et  al., 1990) estimated the consumption Five colonies from each sample were randomly selected, puried, fi and of attieke between 28  000 and 34  000 tons per year, the equiva- tested for cell morphology, arrangement of the cells, Gram reaction, lent of 40 000–50 000 tons of fresh cassava; in which 100 tons was catalase activity, oxidase test, ability to produce acid anaerobically daily produced only for the Abidjan city by the small-scale chan- in a glucose-containing growth medium, coagulase activity, thermo- nels. Thus, there has been a change from family production to com- stable nuclease activity, acid production from mannitol, and acetoin mercial production stimulated by the increasing urban demand and production. Only, the Gram-positive cocci were identied using the fi the formation of small cooperatives (Diop, 1992). Despite the great identication schemes proposed by fi Schleifer and Kloos (1975). After popularity of the attiéké, its production is still empirical. It is done the identication, fi the percentages of S.  aureus and the other strains in a traditional way in deplorable hygienic conditions. For example, were calculated. These percentages were later used to correct the re- is drying done in the open air on plastic bags, exposing the product sults of the counts obtained from each BPA plate. The quantitative to contamination by environmental microorganisms, domestic ani- estimation of spores of B. cereus was performed by a standard plate- mals (chickens, sheep), margouillats, and insects. Water used to wash counting method. Isolations were achieved from heat-treated di- cassava, equipment, and even cook the finished product can be con- lutions by plating on mannitol egg yolk polymyxin B agar (Mossel taminated with microbial agents and chemicals due to agro-pastoral et al., 1967). Presumptive colonies of B. cereus were randomly selected practices that require the use of pesticides and other hazardous based on characteristic colony feature, puried on the same medium, fi substances to control unwanted agents. The product is subject to and identied by morphological, fi cultural, and biochemical charac- handling during storage and marketing, which introduces micro- teristics according to the documented procedures (Cappucino and organisms, some of which could have an impact on health or cause Sherman, 2004). Salmonella. The research of Salmonella in attieke a rapid deterioration in product quality. In addition, most of the samples was achieved according to the procedure described in the production sites for this food are located in the public domain (along global Salmonella surveillance and laboratory support project of the roads, gutters, etc.). The machine used as a shredder uses diesel fuel World Health Organization (Hendriksen, 2003). From each sample, and is poorly maintained, which could introduce metals and micro- 25  g was aseptically weighed and macerated in 225  ml of buffered organisms into the finished product (Djéni et al., 2014). peptone water (Oxoid) and incubated at 37°C for 24 h. A selective en- The present study was performed to give information on the dis- richment in Tetrathionate broth (Muller-Kauffmann) and Rappaport tribution and presence of microbiology and chemical hazard of com- Vassiliadis soy peptone broth using 1 ml of previously incubated buf- mercial attieke (a fermented cassava product) produced in the south fered peptone water was achieved at 37°C for 24  h, followed by a of Côte d’Ivoire. Furthermore, produced data from this study would sub-cultivation on Salmonella Shigella agar incubation at 35°C for be helpful in formulation of policies and programmes, in which food 24–48 h (Feng et al., 2007). Colourless, transparent and with a black quality and its safety could be prevented from the threats of heavy centre colonies were further identied using biochemical tests. fi metal and microbiological contamination. Sample preparation and treatment One kilogram (1  kg) of each sample was collected and processed Materials and Methods for analysis by the dry cleaning method. The samples were dried Sample Source and Sampling in an oven at 105°C for 24 h. The dried samples were sprinkled in Attiéké samples used in the study were purchased from seven towns a blender, taking care not to overheat the sample. Three powdered (Abidjan, Dabou, Jacqueville, Grand-lahou, Divo, Sikensi, and samples (5  g each) with two replicas for each sample were accur- Adzope) in southern parts of Côte d’Ivoire. Four (4) attieke pro- ately weighed and placed in crucibles and a few drops of concen- duction units within each city were randomly selected and attieke trated nitric acid were added to the solid to facilitate calcination. samples collected from processors within these units. In all, 28 pro- The dry drying process was carried out in a muffle kiln by gradually cessors were selected from the seven attieke producing towns and increasing the temperature to 550°C and then leaving it to ash at five samples per processor were collected from each selected produc- that temperature for 4  h (Crosby, 1977). The ashes were allowed tion unit for biochemical and microbiological analyses. All attieke to cool and then rinsed with 1 M nitric acid. The ash suspension samples were collected from selected processors immediately after was transformed by filtered into a 25 ml volumetric solution of flask steaming in plastic bags as proposed by producers for retail selling. using Whatman paper filter no. 41, and the solution was made up to They were then transported in an icebox directly to the laboratory the mark with nitric acid (1 M). for analyses. The standards Isolation and enumeration of bacteria Heavy metal standards solutions, namely lead (pb), cadmium (Cd), Preparation of stock solutions, inoculation of agar plates, cultivation chromium (Cr), iron (Fe), manganese (Mn), and copper (Cu) were and quantication fi of micro-organisms were carried out according to provided by Merck (Darmstadt, Germany). The standards were pre- Djeni et  al. (2011). For all determinations, 10 g of the samples was pared from the individual 1000  mg/L (Merck) standards in 0.1  N homogenized in a stomacher with 90 ml of sterile buffered peptone HNO. The working standards were prepared from previous stock water (AES Laboratoire, Combourg, France). Tenfold serial dilutions solutions. of stomacher fluid were prepared and spread plated for determin- ation of micro-organism counts. Staphylococcus aureus was isolated Analysis of flame atomic absorption and enumerated according to the method described by Capita et  al. (2001). A  volume of 0.1  ml of each dilution was surface plated on The analysis of heavy metals of interest was performed using Baird-Parker agar (BPA) containing egg yolk tellurite emulsion a SOLAAR atomic absorption spectrophotometer of the Downloaded from https://academic.oup.com/fqs/article-abstract/3/3/187/5555294 by DeepDyve user on 04 December 2019 Microbiological and chemical hazards of attieke, 2019, Vol. 3, No. 3 189 Thermoelemental type (Varian AA 20, Sydney, Australia). the ingredients (traditional manioc leaven, palm oil and water) used Measurements were made using hollow cathode lamps for lead (pb), to produce attiéké: The strong presence of these two microorgan- cadmium (Cd), chromium (Cr), iron (Fe), manganese (Mn), and isms in attiéké presents a risk for the consumer. In addition, the role copper (Cu) at wavelengths 217, 228.8, 324.8, and 213.9  nm, re- of B. cereus as responsible for foodborne illness has been described spectively. The slit width has been adjusted for all metals to 0.5 nm. by Hauge (1950, 1955). Bacillus cereus has spores resistant to heat The detection limit (LOD) of the analytical method for each metal treatment and once ingested by humans can cause gastroenteritis, was calculated as twice the standard deviation of a series of meas- vomiting, and often death (Harvey et al., 2007). urements of a solution, the concentration of which is clearly detect- able above, but close to the blank absorbance (U.S. Environmental Chemical hazards in attiéké Protection Agency 2002). The quantification (LOQ) limit of the All samples contained high levels of heavy metals, such as lead (Pb), element has been determined in accordance with the International cadmium (Cd), chromium (Cr), iron (Fe), manganese (Mn), and Accreditation Criteria for Laboratories Performing Food Chemistry copper (Cu). The amounts of lead and cadmium ranged from 2.2 ± Tests (1999). For the determination of these metals, two solutions 0.1  mg/kg (Grand-Lahou locality) to 4.5  ± 0.15  mg/kg (Abidjan were prepared for each sample and three separate readings were locality) and from 0.02  ± 0.01  mg/kg (Adzopé locality) to 0.07  ± taken for each solution. The averages of these figures were used to 0.1 mg/kg (Divo locality), respectively. The amounts of chromium, calculate the concentrations. manganese, and copper ranged from 0.1 ± 0.03 mg/kg (Adzopé lo- cality) to 0.95 ± 0.1 mg/kg (Abidjan locality); from 1.1 ± 0.3 mg/kg Statistical analysis (Grand-Lahou locality) to 1.6 ± 0.1 mg/kg (Divo locality) and from Descriptive statistics for microbiological and chemical data were cal- 1.1 ± 0.1 mg/kg (Sikensi locality) to 1.7 ± 0.2 mg/kg (Grand-Lahou), culated with Excel (Microsoft, Redmond, WA). All statistical analyses respectively. All samples were more contaminated with iron and the were implemented in STATISTICA for Windows ver. 10 (Statsoft amount ranged from 4.3 ± 1.5 mg/kg (Jacqueville locality) to 7.3 ± Iberica, Lisbon, Portugal). Parametric tests (one-way variance ana- 1.5 mg/kg (Sikensi locality) (Table 2). The amounts of copper, iron, lysis with Duncan’s test) at 5% significance level were performed to lead, and cadmium are above the human toxicity threshold of 60 kg, determine whether there were significant differences between town which is set at 0.5 and 0.214 mg, respectively; 0.06 and 4.8 mg by regarding microbiological and chemical data collected. the Joint FAO/WHO Expert Committee on Food Additives (1999). Some metals such as iron and copper are important and necessary at certain doses for the functioning of the body, their deficiency leads Results and Discussion to anaemia and skeletal malformation in humans (Prentice, 1993; ATSDR, 1994; Linder and Azam, 1996). However, the rates found Microbiological hazards in attiéké All samples of attiéké, regardless of the locality of production, al- Table 1 Microbiological hazards in commercial attieke. though they did not contain Salmonella, were heavily contaminated with S.  aureus and B.  cereus. Staphylococcus loads in the samples Localities Microbial population (CFU/g) ranged from (1.8  ± 0.4)10 CFU/g (Jacqueville locality) to (4.3  ± 1.8)10 CFU/g (Abidjan locality). Bacillus cereus loads in the samples Staphylococus Bacillus Salmonella 2 2 aureus cereus ranged from (1.1 ± 0.9)10 CFU/g (Adzopé locality) to (6.1 ± 1.5)10 CFU/g (Sikensi locality) (Table 1). The loads of microorganisms de- 3a 2a Abidjan (4.3 ± 1.8)10 (5.1 ± 3.2)10 Abs tected in the attiéké are higher than the microbiological criterion of 2b 2a Dabou (2.3 ± 1.2)10 (4.7 ± 1.3)10 Abs the standard prohibited by (CODIRNORM, 2001). Similar observa- 2b 2a Jacqueville (1.8 ± 0.4)10 (2.8 ± 0.4)10 Abs tions were made by (Ofuya and Akpoty, 1988) in gari, a traditional 2ab 2a Grand-Lahou (9.8 ± 0.1)10 (3.8 ± 1.2)10 Abs fermented cassava-based dish, and by (Obadina et al., 2009) during 3a 2a Divo (2.5 ± 1.4)10 (5.9 ± 2.1)10 Abs 3a 2a the preparation of fufu, a fermented food from Nigeria. The pres- Sikensi (3.4 ± 1.1)10 (6.1 ± 1.5)10 Abs 3a 2a ence of these microorganisms in the attiéké is due to contamination Adzopé (4.1 ± 1.5)10 (1.1 ± 0.9)10 Abs by the production environment, ingredients, personnel, and utensils during production (Kouamé 2013). A study conducted by (Kouamé abs: absence in 25 g for Salmonella. Means with different letters in the same column are significantly different (P < 0.05). et  al., 2017)  revealed the presence of B.  cereus, Staphylococcus in Table 2 Chemical hazards in commercial attieke. Localities Heavy Metal Abidjan Dabou Jacqueville Grand- Divo Sikensi Adzopé (mg/kg) LAHOU a b b c b b a 3.8 ± 0.4 3.2 ± 0.6 2.2 ± 0.1 3.1 ± 0.2 3.3 ± 1.2 4.2 ± 0.3 Pb 4.5 ± 0.15 a b ad ad d a b Cd 0.05 ± 0.01 0.03 ± 0.01 0.06 ± 0.01 0.06 ± 0.02 0.07 ± 0.1 0.04 ± 0.01 0.02 ± 0.01 a a b a c c Cr 0.95 ± 0.1 0.8 ± 0.3 0.5 ± 0.1 0.9 ± 0.2 0.3 ± 0.1 0.2 ± 0.05 0.1 ± 0.03c a a a ab b b b Fe 5.7 ± 1.4 5.8 ± 1.5 4.3 ± 1.5 5.9 ± 0.4 6.1 ± 1.2 7.3 ± 1.5 6.2 ± 1.6 a a a a a a a Mn 1.5 ± 0.41 1.3 ± 0.2 1.2 ± 0.2 1.1 ± 0.3 1.6 ± 0.1 1.2 ± 0.2 1.5 ± 0.3 a a a a a b a Cu 1.44 ± 0.16 1.45 ± 0.11 1.5 ± 0.2 1.7 ± 0.2 1.3 ± 0.3 1.1 ± 0.1 1.4 ± 0.5 Means with different letters in the same line are significantly different (P < 0.05). Downloaded from https://academic.oup.com/fqs/article-abstract/3/3/187/5555294 by DeepDyve user on 04 December 2019 190 Alfred et al., 2019, Vol. 3, No. 3 Cappucino,  J.  G., Sherman,  N. (2004). Microbiology: a laboratory manual, in attiéké were high. Therefore, attiéké can cause a health problem 6th edn. Pearson Education, Singapore, pp. 133–198. for the consumer. Indeed, some metals such as cadmium, consumed CODINORM. (2001). Projet de norme Ivoirienne sur l‟attié/ké. Attiéké- at high levels, cause long-term renal failure, cardiovascular dis- Spécification PNI 03-08-001. Côte d’Ivoire Normalisation, Cote d’Ivoire. orders, lung and prostate cancer (WHO, 1992, 1995; Steenland and Crosby,  N.  T. (1977). Determination of metals in foods. The Analyst, 102: Boffetta, 2000; Jarup, 2003). 225–268. Diop, A. (1992). L’attieke dans la region d’Abidjan, analyse economique de la filiere traditionnelle à travers quelques types d’organisation (Adjoukrou, Conclusions Ebrie, Attie). These de Doctorat troisieme cycle en Economie rurale. The aim of this study is to highlight the chemical and microbio- Université de Cocody, Abidjan, Cote d’Ivoire, p. 146. Djeni, N. T., Kouame, K. A., Traore, Y., Nevry, R. K., Dje, K. M. (2014). As- logical hazards in the attiéké to set up a HACCP system for its sessment of knowledge, attitudes and practices of food handlers in attieke production. L’attiéké which was produced in the localities of this production units in relation to food hygiene and safety in Côte d’Ivoire in study contained high loads of S. aureus and B. cereus. The loads of 2012. Food and Nutrition Sciences, 5: 896–904. microorganisms detected in the attiéké are higher than the micro- Djeni,  N.  T., N’Guessan,  K.  F., Toka,  D.  M., Kouame,  K.  A., Dje,  K.  M. biological criterion of the standard prohibited by CODIRNORM (2011). Quality of attieke (a fermented cassava product) from the three (2001). In addition to microbiological hazards, attiéké contained main processing zones in Côte d’Ivoire. Food Research Internationale, 44: high levels of heavy metals, such as (Pb), cadmium (Cd), chromium 410–416. (Cr), iron (Fe), manganese (Mn), and copper (Cu). The amounts Feng, P., Weagant, S., Grant, M. (2007). Enumeration of Escherichia Coli and of copper, iron, lead, and cadmium are above the human toxicity the Coliform Bacteria. Bacteriological Analytical Manual. 8th edn. FDA/ threshold of 60 kg, which is set at 0.5 and 0.214 mg, respectively; Center for Food Safety and Applied Nutrition , College Park, MD. 0.06 mg and 4.8 mg by the Joint FAO/WHO Expert Committee on Järup,  L. (2003). Hazards of heavy metal contamination. British Medical Bulletin, 68: 167–182. Food Additives (1999). Attiéké can therefore present a danger to Joint FAO/WHO Expert Committee on Food Additives. (1999). Summary and the consumer. It is therefore important to set up a HACCP system conclusions. In: 53rd Meeting, Rome, June 1–10, 1999. for its production. Harvey, R. A., Champe, P. C., Fischer, B. D. (2007). Microbiology. Lippincott Illustrated Reviews. 2nd edn. p. 432. Hauge,  S. (1950). Bacillus cereus as a cause of food poisoning. Nordisk Funding Hygienisk Tidskrift, 31: 189–206. This work was supported by the International Foundation for Science (IFS) Hauge, S. (1955). Food poisoning by aerobic spore-forming bacilli. Journal of under grant E/4955-1. Applied Bacteriology, 18: 591–595. Hendriksen,  R.  S. (2003). Laboratory Protocols Level 1: Training Course Isolation of Salmonella. A Global Salmonella Surveillance and Labora- Acknowledgement tory Support Project of the World Health Organization. 4th edn. WHO, The authors gratefully acknowledge all the women attieke producers which Geneva. have freely accepted to participate in this study. Kouame, A. K. (2013). Identification des dangers et des des points critiques de contrôle pour la mise en place d’un système HACCP pour la production de l’attiéké en Côte d’Ivoire. Thèse de doctorat unique Université Nangui Author Contributions Abrogoua, UFR des Sciences et technologies des Aliments. p. 315. Kouamé, A. K., Toka, D. M., Bouatenin, K. M. J. P., Djéni, N. T., Tra BI, Y. C., This work was carried out in collaboration between all authors. D.N.T. and Djé,  K.  M. (2017). Microbiology hazard in inputs (traditional cassava D.K.M. were responsible for study design and supervision of work. K.K.A. and inocula, water and oil palm) used in Attieke process in South of Côte B.K.M.J.P.  were responsible for laboratory work, data analysis, and manu- d’Ivoire. Microbiology Research Journal International, 20:1–14. script preparation. Linder, C., Azam, M. H. (1996). Copper biochemistry and molecular biology. American Journal Clinical Nutrition, 63: 797–811. Conflict of Interest Mossel, D. A., Koopman, M. J., Jongerius, E. (1967). Enumeration of Bacillus cereus in foods. Applied and Environmental Microbiology, 15: 650–653. No conflict of Interest. Obadina,  A.  O., Oyewole,  O.  B., Odusami,  A.  O. (2009). Microbiological safety and quality assessment of some fermented cassava products (lafun, References fufu, gari). Scientific Research and Essay, 4: 432–435. Ofuya, C. O., Akpoty, P. (1988). Post-processing microflora and the shelf sta- Aboua, F., Kossa, A., Konan, K., Mosso, K., Agbo, S., Kamenan, A. (1990). bility of gari marketed in Port Harcourt. Journal of Applied Bacteriology, Analyse de quelques constituants du manioc au cours de la preparation 64: 389–394. de l’attieke. In: Foua Bi, K., Philomene, B. J. R., eds. La Post—Recolte en Prentice, A. (1993). Does mild zinc deficiency contribute to poor growth per - Afrique: Seminaire International Abidjan. Montmagny QC Marquis Pub- formance? Nutrition Reviews, 51: 268–270. lishers, Cote d’Ivoire, pp. 217–221. Assanvo,  B., Agbo,  G., Behi,  Y., Coulin,  P., Farah,  Z. (2006). Microflora of Schleifer,  K.  H., Kloos,  W.  E. (1975). Isolation and characterization of traditional starter made from cassava for “attieke” production in Dabou staphylococci from human skin. International Journal of Systematic Bac- (Côte d’Ivoire). Food Control, 17: 37–41. teriology, 25: 50–61. ATSDR. (1994). Agency for Toxic Substance and Disease Registry. Toxico- Steenland, K., Boffetta, P. (2000). Lead and cancer in humans: where are we logical Profile for Zinc. US Department of Health and Human Services, now? American Journal of Industrial Medicine, 38: 295–299. Public Health Services, Division of Toxicology Information Branch, At- U.S. Environmental Protection Agency (US EPA). (2002). Region 9, prelim- lanta, GA. inary remediation goals. http://www.epa.gov/regio09/waste/sfund/prg. Capita, R., Alonso-Calleja, M. C. B., Garcia-Fernandez, M. C. (2001). Assess- table. ment of Baird-Parker agar as screening test for determination of Staphylo- WHO. (1992). Cadmium. Vol. 134. Environmental Health Criteria, Geneva. coccus aureus in poultry meat. Journal of Microbiology, 39: 321–325. WHO. (1995). Lead. Vol. 165. Environmental Health Criteria, Geneva. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Food Quality and Safety Oxford University Press

Microbiological and chemical hazards of commercial attieke (a fermented cassava product) produced in the south of Côte d’Ivoire

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Oxford University Press
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© The Author(s) 2019. Published by Oxford University Press on behalf of Zhejiang University Press.
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Abstract

Objectives: Information on the distribution and presence of microbiology and chemical hazard of commercial attieke (a fermented cassava product) produced in the south of Côte d’Ivoire were evaluated. Materials and Methods: Microbiological analyses and chemical were carried out, which included the total viable bacteria, Staphylococcus aureus, Salmonella and Bacillus spores, heavy metal (pb, Cd, Mn, Fe, Cu, and Cr). Results and Conclusions: The results revealed that the viable bacteria counts ranged from in all of samples. Staphylococcus aureus counts in the samples were comprised between (1.8  ± 0.4)10 (Jacqueville localitie) and (4.3 ± 1.8)10 (Abidjan localitie). While that of Bacillus cereus was ranged from 2 2 (1.1 ± 0.9)10 (Adzopé localitie) and (5.1 ± 3.2)10 (Abidjan localitie). Salmonella spp. was not found. The levels of Pb in all samples were between 2.2 ± 0.1 mg/kg (Grand-lahou localitie) and 4.5 mg/kg ± 0.15 (Abidjan localitie) while the Cd levels of the samples varied between 0.02 ± 0.1 mg/kg (Adzopé localitie) and 0.07± 0.1  mg/kg (Divo localitie). The levels of Cr in the samples were comprised between 0.1 ± 0.03 mg/kg (Adzopé localitie) and 0.95 ± 0.1 mg/kg (Abidjan localitie) while Fe (7.3 ± 1.5 mg/kg) and Cu (1.7 ± 0.2 mg/kg) levels were the highest, respectively in Sikensi and Grand-Lahou localities. Samples from Divo localitie contained high amounts of Mn (1.6 ± 0.1 mg/kg). The occurrence of some microbiological and chemical hazard that commercial attieke collected in Cote d’Ivoire may act as a reservoir of pathogenic micro-organisms and heavy metal for human. Key words: attieke; heavy metal; microbiogical and chemical; hazard. with meat, fish, or vegetables. The popularity of attieke to urban Introduction dwellers in recent years has been associated with its cheapness, lower Attieke is the major fermented plant food in Côte d’Ivoire. It is a bulk (as compared with other cassava product) and its character- steamed granular cassava (Manihot esculenta Crantz) meal ready- istic of ready to eat food. The largest amounts of attieke are pre- to-eat, couscous-like product, with slightly sour taste and whitish colour (Djéni et al., 2011). It is consumed two to three times a day pared by three ethnic groups (Adjoukrou, Alladjan, and Ebrie) at the © The Author(s) 2019. Published by Oxford University Press on behalf of Zhejiang University Press. This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/ by-nc/4.0/), which permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited. For commercial re-use, please contact journals.permissions@oup.com Downloaded from https://academic.oup.com/fqs/article-abstract/3/3/187/5555294 by DeepDyve user on 04 December 2019 188 Alfred et al., 2019, Vol. 3, No. 3 origin of attieke production and which supply the big city of Abidjan (Oxoid) and incubated at 37°C for 24 and 48  h. The total number (Assanvo et  al., 2006). But in recent years, its preparation has ex- of colonies, colonies with a typical morphology of S. aureus and col- tended throughout the country. Recent data on attieke consumption onies with different morphology to those of S. aureus were counted. do not exist, but (Aboua et  al., 1990) estimated the consumption Five colonies from each sample were randomly selected, puried, fi and of attieke between 28  000 and 34  000 tons per year, the equiva- tested for cell morphology, arrangement of the cells, Gram reaction, lent of 40 000–50 000 tons of fresh cassava; in which 100 tons was catalase activity, oxidase test, ability to produce acid anaerobically daily produced only for the Abidjan city by the small-scale chan- in a glucose-containing growth medium, coagulase activity, thermo- nels. Thus, there has been a change from family production to com- stable nuclease activity, acid production from mannitol, and acetoin mercial production stimulated by the increasing urban demand and production. Only, the Gram-positive cocci were identied using the fi the formation of small cooperatives (Diop, 1992). Despite the great identication schemes proposed by fi Schleifer and Kloos (1975). After popularity of the attiéké, its production is still empirical. It is done the identication, fi the percentages of S.  aureus and the other strains in a traditional way in deplorable hygienic conditions. For example, were calculated. These percentages were later used to correct the re- is drying done in the open air on plastic bags, exposing the product sults of the counts obtained from each BPA plate. The quantitative to contamination by environmental microorganisms, domestic ani- estimation of spores of B. cereus was performed by a standard plate- mals (chickens, sheep), margouillats, and insects. Water used to wash counting method. Isolations were achieved from heat-treated di- cassava, equipment, and even cook the finished product can be con- lutions by plating on mannitol egg yolk polymyxin B agar (Mossel taminated with microbial agents and chemicals due to agro-pastoral et al., 1967). Presumptive colonies of B. cereus were randomly selected practices that require the use of pesticides and other hazardous based on characteristic colony feature, puried on the same medium, fi substances to control unwanted agents. The product is subject to and identied by morphological, fi cultural, and biochemical charac- handling during storage and marketing, which introduces micro- teristics according to the documented procedures (Cappucino and organisms, some of which could have an impact on health or cause Sherman, 2004). Salmonella. The research of Salmonella in attieke a rapid deterioration in product quality. In addition, most of the samples was achieved according to the procedure described in the production sites for this food are located in the public domain (along global Salmonella surveillance and laboratory support project of the roads, gutters, etc.). The machine used as a shredder uses diesel fuel World Health Organization (Hendriksen, 2003). From each sample, and is poorly maintained, which could introduce metals and micro- 25  g was aseptically weighed and macerated in 225  ml of buffered organisms into the finished product (Djéni et al., 2014). peptone water (Oxoid) and incubated at 37°C for 24 h. A selective en- The present study was performed to give information on the dis- richment in Tetrathionate broth (Muller-Kauffmann) and Rappaport tribution and presence of microbiology and chemical hazard of com- Vassiliadis soy peptone broth using 1 ml of previously incubated buf- mercial attieke (a fermented cassava product) produced in the south fered peptone water was achieved at 37°C for 24  h, followed by a of Côte d’Ivoire. Furthermore, produced data from this study would sub-cultivation on Salmonella Shigella agar incubation at 35°C for be helpful in formulation of policies and programmes, in which food 24–48 h (Feng et al., 2007). Colourless, transparent and with a black quality and its safety could be prevented from the threats of heavy centre colonies were further identied using biochemical tests. fi metal and microbiological contamination. Sample preparation and treatment One kilogram (1  kg) of each sample was collected and processed Materials and Methods for analysis by the dry cleaning method. The samples were dried Sample Source and Sampling in an oven at 105°C for 24 h. The dried samples were sprinkled in Attiéké samples used in the study were purchased from seven towns a blender, taking care not to overheat the sample. Three powdered (Abidjan, Dabou, Jacqueville, Grand-lahou, Divo, Sikensi, and samples (5  g each) with two replicas for each sample were accur- Adzope) in southern parts of Côte d’Ivoire. Four (4) attieke pro- ately weighed and placed in crucibles and a few drops of concen- duction units within each city were randomly selected and attieke trated nitric acid were added to the solid to facilitate calcination. samples collected from processors within these units. In all, 28 pro- The dry drying process was carried out in a muffle kiln by gradually cessors were selected from the seven attieke producing towns and increasing the temperature to 550°C and then leaving it to ash at five samples per processor were collected from each selected produc- that temperature for 4  h (Crosby, 1977). The ashes were allowed tion unit for biochemical and microbiological analyses. All attieke to cool and then rinsed with 1 M nitric acid. The ash suspension samples were collected from selected processors immediately after was transformed by filtered into a 25 ml volumetric solution of flask steaming in plastic bags as proposed by producers for retail selling. using Whatman paper filter no. 41, and the solution was made up to They were then transported in an icebox directly to the laboratory the mark with nitric acid (1 M). for analyses. The standards Isolation and enumeration of bacteria Heavy metal standards solutions, namely lead (pb), cadmium (Cd), Preparation of stock solutions, inoculation of agar plates, cultivation chromium (Cr), iron (Fe), manganese (Mn), and copper (Cu) were and quantication fi of micro-organisms were carried out according to provided by Merck (Darmstadt, Germany). The standards were pre- Djeni et  al. (2011). For all determinations, 10 g of the samples was pared from the individual 1000  mg/L (Merck) standards in 0.1  N homogenized in a stomacher with 90 ml of sterile buffered peptone HNO. The working standards were prepared from previous stock water (AES Laboratoire, Combourg, France). Tenfold serial dilutions solutions. of stomacher fluid were prepared and spread plated for determin- ation of micro-organism counts. Staphylococcus aureus was isolated Analysis of flame atomic absorption and enumerated according to the method described by Capita et  al. (2001). A  volume of 0.1  ml of each dilution was surface plated on The analysis of heavy metals of interest was performed using Baird-Parker agar (BPA) containing egg yolk tellurite emulsion a SOLAAR atomic absorption spectrophotometer of the Downloaded from https://academic.oup.com/fqs/article-abstract/3/3/187/5555294 by DeepDyve user on 04 December 2019 Microbiological and chemical hazards of attieke, 2019, Vol. 3, No. 3 189 Thermoelemental type (Varian AA 20, Sydney, Australia). the ingredients (traditional manioc leaven, palm oil and water) used Measurements were made using hollow cathode lamps for lead (pb), to produce attiéké: The strong presence of these two microorgan- cadmium (Cd), chromium (Cr), iron (Fe), manganese (Mn), and isms in attiéké presents a risk for the consumer. In addition, the role copper (Cu) at wavelengths 217, 228.8, 324.8, and 213.9  nm, re- of B. cereus as responsible for foodborne illness has been described spectively. The slit width has been adjusted for all metals to 0.5 nm. by Hauge (1950, 1955). Bacillus cereus has spores resistant to heat The detection limit (LOD) of the analytical method for each metal treatment and once ingested by humans can cause gastroenteritis, was calculated as twice the standard deviation of a series of meas- vomiting, and often death (Harvey et al., 2007). urements of a solution, the concentration of which is clearly detect- able above, but close to the blank absorbance (U.S. Environmental Chemical hazards in attiéké Protection Agency 2002). The quantification (LOQ) limit of the All samples contained high levels of heavy metals, such as lead (Pb), element has been determined in accordance with the International cadmium (Cd), chromium (Cr), iron (Fe), manganese (Mn), and Accreditation Criteria for Laboratories Performing Food Chemistry copper (Cu). The amounts of lead and cadmium ranged from 2.2 ± Tests (1999). For the determination of these metals, two solutions 0.1  mg/kg (Grand-Lahou locality) to 4.5  ± 0.15  mg/kg (Abidjan were prepared for each sample and three separate readings were locality) and from 0.02  ± 0.01  mg/kg (Adzopé locality) to 0.07  ± taken for each solution. The averages of these figures were used to 0.1 mg/kg (Divo locality), respectively. The amounts of chromium, calculate the concentrations. manganese, and copper ranged from 0.1 ± 0.03 mg/kg (Adzopé lo- cality) to 0.95 ± 0.1 mg/kg (Abidjan locality); from 1.1 ± 0.3 mg/kg Statistical analysis (Grand-Lahou locality) to 1.6 ± 0.1 mg/kg (Divo locality) and from Descriptive statistics for microbiological and chemical data were cal- 1.1 ± 0.1 mg/kg (Sikensi locality) to 1.7 ± 0.2 mg/kg (Grand-Lahou), culated with Excel (Microsoft, Redmond, WA). All statistical analyses respectively. All samples were more contaminated with iron and the were implemented in STATISTICA for Windows ver. 10 (Statsoft amount ranged from 4.3 ± 1.5 mg/kg (Jacqueville locality) to 7.3 ± Iberica, Lisbon, Portugal). Parametric tests (one-way variance ana- 1.5 mg/kg (Sikensi locality) (Table 2). The amounts of copper, iron, lysis with Duncan’s test) at 5% significance level were performed to lead, and cadmium are above the human toxicity threshold of 60 kg, determine whether there were significant differences between town which is set at 0.5 and 0.214 mg, respectively; 0.06 and 4.8 mg by regarding microbiological and chemical data collected. the Joint FAO/WHO Expert Committee on Food Additives (1999). Some metals such as iron and copper are important and necessary at certain doses for the functioning of the body, their deficiency leads Results and Discussion to anaemia and skeletal malformation in humans (Prentice, 1993; ATSDR, 1994; Linder and Azam, 1996). However, the rates found Microbiological hazards in attiéké All samples of attiéké, regardless of the locality of production, al- Table 1 Microbiological hazards in commercial attieke. though they did not contain Salmonella, were heavily contaminated with S.  aureus and B.  cereus. Staphylococcus loads in the samples Localities Microbial population (CFU/g) ranged from (1.8  ± 0.4)10 CFU/g (Jacqueville locality) to (4.3  ± 1.8)10 CFU/g (Abidjan locality). Bacillus cereus loads in the samples Staphylococus Bacillus Salmonella 2 2 aureus cereus ranged from (1.1 ± 0.9)10 CFU/g (Adzopé locality) to (6.1 ± 1.5)10 CFU/g (Sikensi locality) (Table 1). The loads of microorganisms de- 3a 2a Abidjan (4.3 ± 1.8)10 (5.1 ± 3.2)10 Abs tected in the attiéké are higher than the microbiological criterion of 2b 2a Dabou (2.3 ± 1.2)10 (4.7 ± 1.3)10 Abs the standard prohibited by (CODIRNORM, 2001). Similar observa- 2b 2a Jacqueville (1.8 ± 0.4)10 (2.8 ± 0.4)10 Abs tions were made by (Ofuya and Akpoty, 1988) in gari, a traditional 2ab 2a Grand-Lahou (9.8 ± 0.1)10 (3.8 ± 1.2)10 Abs fermented cassava-based dish, and by (Obadina et al., 2009) during 3a 2a Divo (2.5 ± 1.4)10 (5.9 ± 2.1)10 Abs 3a 2a the preparation of fufu, a fermented food from Nigeria. The pres- Sikensi (3.4 ± 1.1)10 (6.1 ± 1.5)10 Abs 3a 2a ence of these microorganisms in the attiéké is due to contamination Adzopé (4.1 ± 1.5)10 (1.1 ± 0.9)10 Abs by the production environment, ingredients, personnel, and utensils during production (Kouamé 2013). A study conducted by (Kouamé abs: absence in 25 g for Salmonella. Means with different letters in the same column are significantly different (P < 0.05). et  al., 2017)  revealed the presence of B.  cereus, Staphylococcus in Table 2 Chemical hazards in commercial attieke. Localities Heavy Metal Abidjan Dabou Jacqueville Grand- Divo Sikensi Adzopé (mg/kg) LAHOU a b b c b b a 3.8 ± 0.4 3.2 ± 0.6 2.2 ± 0.1 3.1 ± 0.2 3.3 ± 1.2 4.2 ± 0.3 Pb 4.5 ± 0.15 a b ad ad d a b Cd 0.05 ± 0.01 0.03 ± 0.01 0.06 ± 0.01 0.06 ± 0.02 0.07 ± 0.1 0.04 ± 0.01 0.02 ± 0.01 a a b a c c Cr 0.95 ± 0.1 0.8 ± 0.3 0.5 ± 0.1 0.9 ± 0.2 0.3 ± 0.1 0.2 ± 0.05 0.1 ± 0.03c a a a ab b b b Fe 5.7 ± 1.4 5.8 ± 1.5 4.3 ± 1.5 5.9 ± 0.4 6.1 ± 1.2 7.3 ± 1.5 6.2 ± 1.6 a a a a a a a Mn 1.5 ± 0.41 1.3 ± 0.2 1.2 ± 0.2 1.1 ± 0.3 1.6 ± 0.1 1.2 ± 0.2 1.5 ± 0.3 a a a a a b a Cu 1.44 ± 0.16 1.45 ± 0.11 1.5 ± 0.2 1.7 ± 0.2 1.3 ± 0.3 1.1 ± 0.1 1.4 ± 0.5 Means with different letters in the same line are significantly different (P < 0.05). Downloaded from https://academic.oup.com/fqs/article-abstract/3/3/187/5555294 by DeepDyve user on 04 December 2019 190 Alfred et al., 2019, Vol. 3, No. 3 Cappucino,  J.  G., Sherman,  N. (2004). Microbiology: a laboratory manual, in attiéké were high. Therefore, attiéké can cause a health problem 6th edn. Pearson Education, Singapore, pp. 133–198. for the consumer. Indeed, some metals such as cadmium, consumed CODINORM. (2001). Projet de norme Ivoirienne sur l‟attié/ké. Attiéké- at high levels, cause long-term renal failure, cardiovascular dis- Spécification PNI 03-08-001. Côte d’Ivoire Normalisation, Cote d’Ivoire. orders, lung and prostate cancer (WHO, 1992, 1995; Steenland and Crosby,  N.  T. (1977). Determination of metals in foods. The Analyst, 102: Boffetta, 2000; Jarup, 2003). 225–268. Diop, A. (1992). L’attieke dans la region d’Abidjan, analyse economique de la filiere traditionnelle à travers quelques types d’organisation (Adjoukrou, Conclusions Ebrie, Attie). These de Doctorat troisieme cycle en Economie rurale. The aim of this study is to highlight the chemical and microbio- Université de Cocody, Abidjan, Cote d’Ivoire, p. 146. Djeni, N. T., Kouame, K. A., Traore, Y., Nevry, R. K., Dje, K. M. (2014). As- logical hazards in the attiéké to set up a HACCP system for its sessment of knowledge, attitudes and practices of food handlers in attieke production. L’attiéké which was produced in the localities of this production units in relation to food hygiene and safety in Côte d’Ivoire in study contained high loads of S. aureus and B. cereus. The loads of 2012. Food and Nutrition Sciences, 5: 896–904. microorganisms detected in the attiéké are higher than the micro- Djeni,  N.  T., N’Guessan,  K.  F., Toka,  D.  M., Kouame,  K.  A., Dje,  K.  M. biological criterion of the standard prohibited by CODIRNORM (2011). Quality of attieke (a fermented cassava product) from the three (2001). In addition to microbiological hazards, attiéké contained main processing zones in Côte d’Ivoire. Food Research Internationale, 44: high levels of heavy metals, such as (Pb), cadmium (Cd), chromium 410–416. (Cr), iron (Fe), manganese (Mn), and copper (Cu). The amounts Feng, P., Weagant, S., Grant, M. (2007). Enumeration of Escherichia Coli and of copper, iron, lead, and cadmium are above the human toxicity the Coliform Bacteria. Bacteriological Analytical Manual. 8th edn. FDA/ threshold of 60 kg, which is set at 0.5 and 0.214 mg, respectively; Center for Food Safety and Applied Nutrition , College Park, MD. 0.06 mg and 4.8 mg by the Joint FAO/WHO Expert Committee on Järup,  L. (2003). Hazards of heavy metal contamination. British Medical Bulletin, 68: 167–182. Food Additives (1999). Attiéké can therefore present a danger to Joint FAO/WHO Expert Committee on Food Additives. (1999). Summary and the consumer. It is therefore important to set up a HACCP system conclusions. In: 53rd Meeting, Rome, June 1–10, 1999. for its production. Harvey, R. A., Champe, P. C., Fischer, B. D. (2007). Microbiology. Lippincott Illustrated Reviews. 2nd edn. p. 432. Hauge,  S. (1950). Bacillus cereus as a cause of food poisoning. Nordisk Funding Hygienisk Tidskrift, 31: 189–206. This work was supported by the International Foundation for Science (IFS) Hauge, S. (1955). Food poisoning by aerobic spore-forming bacilli. Journal of under grant E/4955-1. Applied Bacteriology, 18: 591–595. Hendriksen,  R.  S. (2003). Laboratory Protocols Level 1: Training Course Isolation of Salmonella. A Global Salmonella Surveillance and Labora- Acknowledgement tory Support Project of the World Health Organization. 4th edn. WHO, The authors gratefully acknowledge all the women attieke producers which Geneva. have freely accepted to participate in this study. Kouame, A. K. (2013). Identification des dangers et des des points critiques de contrôle pour la mise en place d’un système HACCP pour la production de l’attiéké en Côte d’Ivoire. Thèse de doctorat unique Université Nangui Author Contributions Abrogoua, UFR des Sciences et technologies des Aliments. p. 315. 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