Kouassi Kra Athanase

Evaluation of the Microbiological and Physico-Chemical Quality of Soybean Flour (Glycine max L. Merrill) as a Food Supplement for Infants Sold in Daloa

Kouassi Kra Athanase, Ouina Toualy Serge Thibaut, Voko Bi Rosin Don Rodrigue, Kouassi Kouassi Clément, Coulibaly Ibourahema & Konate Ibrahim · Microbiology Research Journal International · 2021

The objective of this study is to assess the presence of harmful microorganisms and to characterize some physicochemical parameters in the soya flour sold in Daloa. To carry out the work, sixty (60) samples of soybean flour were collected by purchase in PMI (20), supermarkets (20...

Open access Research Article 10.9734/mrji/2021/v31i330302

Fungal Contamination and Shelf-life of Peanut Paste Sold in the Markets of Daloa (Central-West, Côte d'Ivoire)

Ouina Toualy Serge Thibaut, Zébré Arthur Constant, Kouassi Kra Athanase, TOH Lou Benin Stephanie, KOUSSEMON-CAMARA Marina & Konate Ibrahim · Microbiology Research Journal International · 2025

Background: Peanut paste is a widely consumed staple in Côte d’Ivoire and is frequently produced by artisanal methods. Inadequate processing, handling and storage conditions can promote contamination by diverse microbial agents such us mycotoxigenic fungi and bacteria. This compr...

Open access Research Article 10.9734/mrji/2025/v35i121683

Risk Assessment of Staphylococcus aureus Food Poisoning Associated with Pork Barbecues in Daloa, Côte d’Ivoire

Ouina Toualy Serge Thibaut, Kouassi Kouassi Clément, YA Kouamé Claude, DIEGAI Jessica Océane Laurie, Kouassi Kra Athanase & KOUSSEMON-CAMARA Marina · Microbiology Research Journal International · 2025

Background: In Daloa, Côte d’Ivoire, the sale of pork barbecues has increased markedly over the past five years. The production and sale chain for these barbecues involves multiple handling steps that can introduce critical contamination points. Pork and personnel participating i...

Open access Research Article 10.9734/mrji/2025/v35i111660