Bacterial Contamination of Street-vended Sliced Papaya and Pineapple in Douala V, Cameroon: Critical Control Points, Hygiene Practices and Associated Risk Factors
Audrey Solange Sidje
Department of Biochemistry, Faculty of Sciences, University of Douala, Cameroon.
Gertrude Bsadjo Tchamba *
Department of Microbiology and Parasitology, Faculty of Sciences, University of Buea, Cameroon.
Hadiza Bawa Ibrahim
Department of Life and Earth Sciences, Lédéa University Bernard, Mèra, Burkina Faso and Laboratory of Molecular Biology, Epidemiology and Surveillance of Food- and Water-Borne Bacteria and Viruses, Burkina Faso.
Liliane Laure Toukam
Department of Microbiology and Parasitology, Faculty of Sciences, University of Buea, Cameroon.
Serge Touwendsida Bagre
Laboratory of Molecular Biology, Epidemiology and Surveillance of Food- and Water-Borne Bacteria and Viruses, Burkina Faso.
Essodolom Taale
Higher Institute of Agricultural Professions, University of Kara, Togo and Faculty of Science and Technology, University of Kara, Togo.
Rosalie Annie Ngono Ngane
Department of Biochemistry, Faculty of Sciences, University of Douala, Cameroon.
*Author to whom correspondence should be addressed.
Abstract
Introduction: Operations related to the preparation and sale of sliced fruits, such as papaya (Carica papaya) and pineapple (Ananas comosus), present a risk of contamination by pathogenic bacteria. The objective of this study was to assess the microbial quality of sliced fruits and to determine the factors favoring contamination during processing and storage.
Study Design: A prospective descriptive study was conducted.
Place and Duration of Study: This study was conducted in the District of Douala V where slided fruits of papaya and pineapple where purchased and in the bacteriology unit at Pasteur Plus laboratory of Douala located in the district of Douala V from the 24th of January to the 14th of February 2022.
Methodology: Fifty (50) samples (25 papaya samples and 25 pineapple samples) from 10 vendors were randomly collected in Douala V. Ten grams (10 g) of each sample were cut and then homogenized in 90 ml of distilled water. Microorganisms were isolated and identified using standard recommended procedures. Ten (10) vendors were interviewed to assess their knowledge level of good hygiene practices.
Results: Regarding hygienic practices, the results showed that vendors interviewed in this study have no knowledge of good hygiene practices (100%). All fruit batches were unacceptable with TAPC value ranging from 1.7 x 1019 to 4.2x1019, significantly exceeding the microbiological limits (> 5.107 CFU/g). The prevalence of Salmonella was 20%, and that of E. coli was also 20%. E. coli was recovered from samples collected from vendors 2 and 10, with contamination levels of 3.2 × 10¹⁹ CFU/g and 4.6 × 10¹⁹ CFU/g, respectively, values far exceeding recommended safety limits. The vendors from whom isolated strains of Salmonella and Escherichia coli had been detected had the poorest hygiene practices.
Conclusion: Raising awareness among the population, particularly vendors, about good personal and environmental hygiene could help reduce the contamination rate of sliced fruit sold on the street.
Keywords: Sliced fruits, food quality control, contamination, factors favouring