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

Abstract

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 compromise product quality and safety Aims: This public health-oriented study assessed the microbiological risks linked to consumption of peanut paste sold in the markets of Daloa. Methodology: A survey followed by sampling was conducted in February 2024 among nine peanut paste vendors at the markets and 90 households in the Lobia, Main market, and Orly neighborhoods. Hygiene conditions at sales points in the three busiest markets of Daloa were assessed using a survey questionnaire. Thirty-six (36) peanut paste samples collected from the investigated markets were analyzed to determine fungal diversity. The evolution of enterobacteria, total aerobic mesophilic flora, and moulds was monitored for four weeks in 24 peanut paste samples produced under laboratory conditions to evaluate microbiological shelf life. Results: In the surveyed markets, 95.6% of peanut paste vendors practiced proper hygiene, including handwashing and cleaning of their selling environment. Microbiological analysis revealed a fungal diversity of 21 species, distributed across eight genera: Aspergillus, Cladosporium, Mucor, Neurospora, Penicillium, Rhizopus, Scytalidium, and Scedosporium. During a 4‑week follow‑up period, the moulds load decreased from 2.9×102 to 1.1×102 CFU/g. In contrast, total aerobic mesophilic flora and enterobacteria showed a progressive increase, rising from 1.4×103 CFU/g and 1.4×102 CFU/g to 6.9×103 CFU/g and 3.9×102 CFU/g, respectively. The estimated best before date/period of peanut paste is 128 days post-production. Conclusion: Peanut past marketed in Daloa harbors diverse fungal communities, posing a risk of mycotoxin contamination. Vendors and consumers should pay attention to the optimal durability period to reduce health risks associated with it consumption; these findings enhance awareness and promote safer choices in peanut paste use.