Analysis of the Hygienic and Microbiological Quality of Ready-to-Eat Foods: The Case of “ fura da nono ” Sold at the Dolé Market in Zinder (Niger)

Abstract

Access to safe and edible food is a right for the international community. However, food safety is a major challenge for most African countries. In Niger, a West African country, poor hygiene is one of the major public health problems. This study examined the microbiology of traditional “ fura da nono ” production and the hygiene practice of female sellers at the Dolé market in Zinder. Samples were collected from eighteen (18) female sellers at the Dolé market in Zinder. Foodborne pathogens were identified based on their morphology, culture, Gram staining and a biochemical test. The results of this study showed the presence of pathogenic bacteria and fungi in the “ fura da nono ”. Analyses of the number of viable colonies, and pH were also carried out. These results show that bacteria such as Escherichia coli are present in 100% of the samples; while Staphylococcus spp are present in 38.9%, Klebsiella pneumoniae 33.3%, Staphylococcus aureus 22.2%, Citrobacter koseri 5.6%, Pseudomonas aeruginosa 5.6%. Three (03) species of fungi were identified which are Candida glabrata present in 77.8% samples, while Candida krusei are in 33.3% and Candida albicans 22.2%. The average pH of these samples is 4.34. This indicates poor hygiene practices during the production and sale of this food. It was found that 100% of the “ fura da nono ” sellers in the Dolé market of Zinder do not have a health record for handling food products, nor follow-up medical examination and 72% of the sellers have not had training on food hygiene. Therefore, to produce commercial “ fura da nono ” in quantity and quality, it is necessary to improve the acceptability, microbiological stability and hygiene of this “ fura da nono ” food product.