Research article Topical Sections

Microbiological safety of flours used in follow up for infant formulas produced in Ouagadougou, Burkina Faso

  • Received: 31 January 2018 Accepted: 02 May 2018 Published: 18 May 2018
  • The prevalence of diarrheal diseases in children aged from 6 to 24 months in Burkina Faso is 38%. These diarrheas may be due to the consumption of contaminated weaning food. Therefore, the microbiological quality of follow up infant flours used as supplement foods is a key-point to reduce children diseases. In this study, the microbiological safety of locally-produced infant flours was investigated. One hundred and ninety-nine (199) samples were collected mainly in retails outlets and in Recovery and Nutrition Education Centers. According to the Burkina Faso regulations, microbiological analyses were carried out for Total Aerobic Mesophilic Flora (TAMF), thermotolerant coliforms, Salmonella spp. and yeasts/molds. The bacterial and fungal isolates were identified using phenotypic and genotypic methods and the study of the production of mycotoxins was carried out from the fungal isolates. In collected samples, the TAMF count ranged from 0 to 1.8 × 106 CFU/g with a total average of 6.3 × 104 CFU/g. About 2% of the samples had a microbial load exceeding the standards (105 CFU/g). No Salmonella spp. was isolated in the final infant flours. However, the presence of Enterobacteriaceae (Klebsiella spp. Enterobacter spp. and Cronobacter spp.) was detected and molecular characterization revealed also the presence of fungal species of the genus Aspergillus spp., Penicillium spp. and Fusarium spp. Some of these species were found to produce aflatoxins, ochratoxin A and fumonisins, which are potential carcinogenic toxins. These results demonstrated the need for a preventive approach based on the application of Hazard Analysis Critical Control Point in the food industry to ensure food safety of infant flours in Burkina Faso.

    Citation: Larissa Y. Waré, Augustini P. Nikièma, Jean C. Meile, Saïdou Kaboré, Angélique Fontana, Noël Durand, Didier Montet, Nicolas Barro. Microbiological safety of flours used in follow up for infant formulas produced in Ouagadougou, Burkina Faso[J]. AIMS Microbiology, 2018, 4(2): 347-361. doi: 10.3934/microbiol.2018.2.347

    Related Papers:

  • The prevalence of diarrheal diseases in children aged from 6 to 24 months in Burkina Faso is 38%. These diarrheas may be due to the consumption of contaminated weaning food. Therefore, the microbiological quality of follow up infant flours used as supplement foods is a key-point to reduce children diseases. In this study, the microbiological safety of locally-produced infant flours was investigated. One hundred and ninety-nine (199) samples were collected mainly in retails outlets and in Recovery and Nutrition Education Centers. According to the Burkina Faso regulations, microbiological analyses were carried out for Total Aerobic Mesophilic Flora (TAMF), thermotolerant coliforms, Salmonella spp. and yeasts/molds. The bacterial and fungal isolates were identified using phenotypic and genotypic methods and the study of the production of mycotoxins was carried out from the fungal isolates. In collected samples, the TAMF count ranged from 0 to 1.8 × 106 CFU/g with a total average of 6.3 × 104 CFU/g. About 2% of the samples had a microbial load exceeding the standards (105 CFU/g). No Salmonella spp. was isolated in the final infant flours. However, the presence of Enterobacteriaceae (Klebsiella spp. Enterobacter spp. and Cronobacter spp.) was detected and molecular characterization revealed also the presence of fungal species of the genus Aspergillus spp., Penicillium spp. and Fusarium spp. Some of these species were found to produce aflatoxins, ochratoxin A and fumonisins, which are potential carcinogenic toxins. These results demonstrated the need for a preventive approach based on the application of Hazard Analysis Critical Control Point in the food industry to ensure food safety of infant flours in Burkina Faso.


    加载中
    [1] Ministry of Agriculture and Food Security, Final results of the agricultural campaign and the food and nutrition situation, Departmental Report, 2014. Available from: http://cns.bf/IMG/pdf/rapport_general_des_resultats_definitifs_2012_2013.pdf.
    [2] Ministère de la santé, Direction de la Nutrition, Enquête nutritionnelle nationale 2016. Rapport du Ministère, 2016. Available from: https://www.humanitarianresponse.info/system/files /documents/files/smart_2016.pdf.
    [3] FAO, L'état de l'insécurité alimentaire dans le monde 2013. Les multiples dimensions de la sécurité alimentaire, Rome, FAO ISBN 978-92-5-207916-3 (version imprimée), E-ISBN 978-92-5-207917-0, 2013. Available from: http://www.fao.org/docrep/019/i3434f/i3434f.pdf.
    [4] Trèche S (1999) Aliments de complément: caractéristiques nutritionnelles et hygiéniques, production, utilisation.
    [5] Tou ElH, Mouquet-Rivier C, Picq C, et al. (2007) Improving the nutritional quality of ben-saalga, a traditional fermented millet-based gruel, by co-fermenting millet with groundnut and modifying the processing method. Food Sci Technol 40: 1561–1569.
    [6] Kyelem CG, Bougouma A, Thiombiano RS, et al. (2011) Cholera outbreak in Burkina Faso in 2005: epidemiological and diagnostic aspects. Pan Afr Med J 8: 1.
    [7] Akaki KD, Sadat AW, Loiseau G, et al. (2008) Étude du comportement des souches de Bacillus cereus atcc 9139 et d'Escherichia coli atcc 25922 par la méthode des challenge-tests lors de la confection de bouillies à base de pate de mil fermentée en provenance de Ouagadougou (Burkina-Faso). Rev Ivoir Sci Technol 11: 103–117.
    [8] OMS, Maladies d'origine alimentaire: près d'un tiers des décès surviennent chez les enfants de moins de 5 ans. Rapport sur l'impact des aliments contaminés sur la santé et le bien-être, 2015. Available from: http://www.who.int/mediacentre/news/releases/2015/foodborne-disease-estimates/fr/.
    [9] Barro N, Sangaré L, Tahita MC, et al. (2005) Les principaux agents du péril identifiés dans les aliments de rue et ceux des cantines et leur prévalence en milieu hospitalier. Maîtrise des Procédés en vue d'améliorer la qualité et la sécurité des aliments, utilisation des OGM, analyse des risques en agroalimentaire, Séminaire régional du réseau GP3A, Ouagadougou, 8–11.
    [10] Bonkoungou IJ, Damanka S, Sanou I, et al. (2011) Genotype diversity of group A rotavirus strains in children with acute diarrhea in urban Burkina Faso, 2008–2010. J Med Virol 83: 1485–1490. doi: 10.1002/jmv.22137
    [11] Bessimbaye N, Tidjani A, Gamougame K, et al. (2013) Gastro-enterites en milieux des réfugiés au Tchad. IJBCS 7: 468–478.
    [12] Ezekiel CN, Udomb IE, Frisvad JC, et al. (2014) Assessment of aflatoxigenic Aspergillus and other fungi in millet and sesame from Plateau State, Nigeria. Mycology 1: 16–22.
    [13] Afolabi CG, Ezekiel CN, Kehinde IA, et al. (2015) Contamination of Groundnut in South-Western Nigeria by Aflatoxigenic Fungi and Aflatoxins in Relation to Processing. J Phytopathol 163: 279–286. doi: 10.1111/jph.12317
    [14] Mouquet C, Bruyeron O, Trèche S (1998) Caractéristiques d'une Bonne Farine Infantile. Bulletin du Réseau TPA 15: 8–11.
    [15] Au Togo E (1998) Dossier: Les farines infantiles. Bulletin du réseau TPA 15: 211–213.
    [16] Ministry of health, Microbiological criteria applicable to foodstuffs: Guidelines for interpretation, edition November, 2015. Available from: http://www.securite-alimentaire.public.lu/professionnel/denrees_alimentaires/qualite_aliments/recueil_criteres_microbiologiques/recueil_criteres_microbiologiques.pdf.
    [17] Tou ElH, Mouquet-Rivier C, Rochette I, et al. (2007) Effect of different process combinations on the fermentation kinetics, microflora and energy density of ben-saalga, a fermented gruel from Burkina Faso. Food Chem 100: 935–943. doi: 10.1016/j.foodchem.2005.11.007
    [18] FAO/WHO, Enterobacter sakazakii (Cronobacter spp.) in powdered follow-up formulae. Microbiological risk assessment series 15, Meeting report, 2008. Available from: http://www.fao.org/fileadmin/templates/agns/pdf/jemra/mra15_sakazaki.pdf.
    [19] Kayalto B, Zongo C, Compaoré RW, et al. (2013) Study of the nutritional value and hygienic quality of local infant flours from Chad, with the aim of their use for improved infant flours preparation. Food Nutr Sci 4: 59–68.
    [20] Matug SM, Aidoo KE, Elgerbi AM (2015) Microbiological examination of infant food and feed formula. Emerg Life Sci Res 1: 46–51.
    [21] Norberg S, Stanton C, Ross RP, et al. (2012) Cronobacter spp. in powdered infant formula. J Food Protect 75: 607–620.
    [22] Food safety (Authority of IRELAND) (2011) Cronobacter spp. (Enterobacter sakazakii), In: Microbial fact sheet series.
    [23] Agence de la sante publique du Canada, Klebsiella spp.: Fiche technique sante-securite, agents pathogenes, 2011. Available from: http://www.phac-aspc.gc.ca/lab-bio/res/psds-ftss/klebsiella-fra.php.
    [24] Anses (Angence national de sécurité sanitaire, aliment, environnement, travail), Cronobacter spp. Enterobacter sakazakii Famille des Enterobacteriaceae Bactérie. Fiche de description de danger biologique transmissible par les aliments/Cronobacter spp., 2011. Available from: https://www.anses.fr/fr/system/files/MIC2000sa0003Fi.pdf.
    [25] Alborch L, Bragulat MR, Castellá G, et al. (2012) Mycobiota and mycotoxins contamination of maize flours and popcorn kernels for human consumption commercialized in Spain. Food Microbiol 32: 97–103. doi: 10.1016/j.fm.2012.04.014
    [26] Waré LY, Durand N, Nikiema PA, et al. (2017) Occurrence of mycotoxins in commercial infant formulas locally produced in Ouagadougou (Burkina Faso). Food Control 73: 518–523. doi: 10.1016/j.foodcont.2016.08.047
    [27] Abarca ML, Bragulat MR, Castella G, et al. (1994) Ochratoxin A production by strains of Aspergillus niger Var niger. Appl Environ Microb 60: 2650–2652.
    [28] Heenan CN, Shaw KJ, Pitt JI (1998) Ochratoxin A production by Aspergillus carbonarius and Aspergillus niger isolates and detection using coconut cream agar. J Food Mycol 1: 67–72.
    [29] Taniwaki MH, Pitt JI, Teixeira AA, et al. (2003) The source of ochratoxin A in Brazilian coffee and its formation in relation to processing methods. Int J Food Microbiol 82: 173–179. doi: 10.1016/S0168-1605(02)00310-0
    [30] Jayaramachandran R, Ghadevaru S, Veerapandian S (2013) Survey of market samples of food grains and grain flour for Aflatoxin B1 contamination. IJCMAS 2: 184–188.
    [31] Egal S, Hounsa A, Gong YY, et al. (2005) Dietary exposure to aflatoxin from maize and groundnut in youngchildren from Benin and Togo, West Africa. Int J Food Microbiol 104: 215–224. doi: 10.1016/j.ijfoodmicro.2005.03.004
    [32] Raiola A, Tenore GC, Manyes L, et al. (2015) Risk analysis of main mycotoxins occurring in food for children: an overview. Food Chem Toxicol 84: 169–180. doi: 10.1016/j.fct.2015.08.023
    [33] USAID, Aflatoxine: une synthese de la recherche en sante, agriculture et commerce, rapport final version francaise Mission Regionale de l'Afrique de l'Est Nairobi, Kenya, 2012. Available from: http://www.aflatoxinpartnership.org/uploads/Aflatoxin%20Desk%20Study%20Final%20 Report%202012%20French%20Version.pdf.
  • Reader Comments
  • © 2018 the Author(s), licensee AIMS Press. This is an open access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0)
通讯作者: 陈斌, bchen63@163.com
  • 1. 

    沈阳化工大学材料科学与工程学院 沈阳 110142

  1. 本站搜索
  2. 百度学术搜索
  3. 万方数据库搜索
  4. CNKI搜索

Metrics

Article views(3886) PDF downloads(891) Cited by(3)

Article outline

Figures and Tables

Tables(7)

/

DownLoad:  Full-Size Img  PowerPoint
Return
Return

Catalog