Microbiological quality and food poisoning risks of artisanal dairy products from the cantons of Pya and Yad, Togo

Résumé fourni par la source

Milk is a potential carrier of contaminating bacteria, making initial microbiological quality control essential to ensure hygienic safety and mitigate the risk of foodborne illnesses. This study aimed to evaluate the sanitary and microbiological quality of local dairy products from the cantons of Pya and Yadè in the Kozah municipality, providing new data on food safety. Samples of raw, curdled, pasteurized milk, and wagashi were subjected to microbiological analyses using standard methods. The microbial loads of total flora in dairy products from the canton of Pya ranged from 4.86 Log10 CFU/ml (pasteurized milk) to 8.42 Log10 CFU/ml (curdled milk), while in the canton of Yadè, they ranged from 3.12 Log10 CFU/ml (raw milk) to 6.57 Log10 CFU/g (wagashi). For total coliforms, the average values for raw, curdled, and pasteurized milk ranged from 0 CFU/ml (raw milk from Yadè) to 3.71 Log10 CFU/ml (curdled milk from Pya). Listeria monocytogenes was detected at significant levels in various dairy products. Staphylococcus aureus was identified in wagashi, curdled, raw, and pasteurized milk in both Pya and Yadè. Between 33.33 and 100% of wagashi, raw, curdled, and pasteurized milk from Pya and Yadè were contaminated by Salmonella Enterica. Escherichia coli was isolated from all samples. This study underscores the necessity for collaboration between government agencies, dairy industry stakeholders, and public health authorities to develop comprehensive strategies for controlling Salmonella and ensuring the microbiological safety of dairy products. Key words: Yadè, Pya, milk, food poisoning, total aerobic mesophilic flora (TAMF), coliforms, Esherichia coli, Listeria, Staphylococci, Salmonella.

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