Research ArticleOpen AccessGoogle Scholar indexed
Assessment of Knowledge, Attitudes and Practices of Food Handlers in <i>Attieke</i> Production Units in Relation to Food Hygiene and Safety in Côte d’Ivoire in 2012
Department of Food Sciences and Technology, Laboratory of Biotechnology and food Microbiology, University Nangui Abrogoua, Abidjan, C?te d’Ivoire
Department of Food Sciences and Technology, Laboratory of Biotechnology and food Microbiology, University Nangui Abrogoua, Abidjan, C?te d’Ivoire
Département Santé Publique et Informatique Médicale, UFR Sciences Médicales, Université Félix Houphouet Boigny, Abidjan, C?te d’Ivoire
Department of Food Sciences and Technology, Laboratory of Biotechnology and food Microbiology, University Nangui Abrogoua, Abidjan, C?te d’Ivoire
Department of Food Sciences and Technology, Laboratory of Biotechnology and food Microbiology, University Nangui Abrogoua, Abidjan, C?te d’Ivoire
- 1 Department of Food Sciences and Technology, Laboratory of Biotechnology and food Microbiology, University Nangui Abrogoua, Abidjan, C?te d’Ivoire
- 2 Department of Food Sciences and Technology, Laboratory of Biotechnology and food Microbiology, University Nangui Abrogoua, Abidjan, C?te d’Ivoire
- 3 Département Santé Publique et Informatique Médicale, UFR Sciences Médicales, Université Félix Houphouet Boigny, Abidjan, C?te d’Ivoire
- 4 Department of Food Sciences and Technology, Laboratory of Biotechnology and food Microbiology, University Nangui Abrogoua, Abidjan, C?te d’Ivoire
- 5 Department of Food Sciences and Technology, Laboratory of Biotechnology and food Microbiology, University Nangui Abrogoua, Abidjan, C?te d’Ivoire
Food and Nutrition Sciences·Volume 05 (2014)·Pages 896–904·Published 1 April 2014·DOI10.4236/fns.2014.510099
Copy link · social · email
Abstract
The aims of this study were to investigate the food safety knowledge and practices of food handlers and to assess the sanitary conditions of attieke production units in the South of C ? te d’Ivoire. A cross-sectional study was conducted during 4 months in 2012 in 7 localities and data were collected using questionnaire and observation checklist and microbiological analysis of hands. A total of 775 attieke production units were involved in this survey. Seventy-one percent (71%) were located on public domains and only 70 production units (9%) used septic tank as a mean of final deposal for liquid waste. Hygiene conditions and practices of food handlers in attieke production units were inadequate. The presence of specific microorganisms such as Staphylococcus aureus , Klebsiella pneumoniae , Enterobacter agglomerans , Citrobacter youngae , Klebsiella oxytoca and Citrobacter freundi was indicative of a degree of ignorance on the part of food handlers towards proper hygienic practices.
Keywords<i>Attieke</i>Food HandlersHygienic PracticesProduction Units
- Djeni, N.T., Toka, D.M., Kouame, K.A. and Dje, K.M. (2011) Quality of attiéKé (a Fermented Cassava Product) from the Three Main Processing Zones in Cote d’Ivoire. Food Research International, 44, 410-416. http://dx.doi.org/10.1016/j.foodres.2010.09.032
- Heuberger, C. (2005) Cyanide Content of Cassava and Fermented Products with Focus on Attiéké and Attiéké Garba. Ph.D Thesis, Swiss Federal Institute of Technology, Zurich, 126.
- Aboua, F., Kossa, A., Konan, K., Mosso, K., Angbo, S. and Kamenan, A. (1990) Analyse de Quelques Constituants du Manioc au cours de la préparation de l’attiéké. In: Foua, B.K. and Philomène, B.J.R., Eds., La post-récolte en Afrique: Séminaire International Abidjan, Montmagny QC Marquis Publishers, Cote d’Ivoire, 217-221.
- Atta, G. (2008) Promotion de l’attiéké, 20 milliards de FCFA des revenus annuels pour les producteurs et les commercants. Fraternité matin jeudi 31 juillet 2008, 7.
- Silva, G., Germano, M.I.S. and Germano, P.M.L. (2000) Avaliacao das Condicoes Higienico-Sanitárias da Merenda Escolar. Higiene Alimentar, 71, 24-31.
- Goncalves, P.M.R. (1998) Toxinfeccoes Alimentares: Uma revisao. Higiene Alimentar, 12, 38-44.
- Silva, G., Germano, M.I.S. and Germano, P.M.L. (2003) Condicoes Higienico-Sanitárias dos Locais de Preparacao da Merenda Escolar, da Rede Estadual deEnsino em Sao Paulo, SP. Higiene Alimentar, 17, 49-55.
- Djeni, N.T., N’Guessan, K.F., Toka, D.M., Kouame, K.A. and Dje, K.M. (2011) Quality of Attieke (a Fermented Cassava Product) from the Three Main Processing Zones in Cote d’Ivoire. Food Research International, 44, 410-416. http://dx.doi.org/10.1016/j.foodres.2010.09.032
- Djeni, N.T. (2009) Typologie de l’attiéké de trois zones de production de Cote d’Ivoire et analyse des propriétés des levains traditionnels utilisés pour sa préparation. Thèse unique de doctorat, Université Abobo-Adjamé, 170.
- Codex Alimentarus Commission (1988) Report of the eighth session of the codex coordinating committee for Africa. FAO/WHO, Cairo Egypt, 123.
- Chistovao, D.A. (1956) As condicoes sanitárias dos copos, loucas e talheres de restaurantes, bares e cafés do centro da cidade de Sao Paulo. Revista Paulista de Medicina, Sao Paulo, 49, 385-403.
- Capita, R., Alonso-Calleja, M.C.B. and Garcia-Fernandez, M.C. (2001) Assessment of Baird-Parker Agar as screening test for determination of Staphylococcus aureus in poultry meat. Journal Microbiology, 39, 321-325.