Evaluation of Some Microbiological and Physicochemical Parameters of Peanut Pastes Collected in Some Public Markets in the City of Daloa, Côte d’Ivoire

Abstract

Peanuts, grown on most continents, are processed and consumed in several forms including peanut paste. The latter is subject to contamination of all kinds including pathogenic microorganisms. The general objective of this study is to evaluate the microbiological quality and some physicochemical parameters of peanut pastes sold in Daloa. To carry out this study, seventy (70) peanut paste samples were collected. The physicochemical parameters, namely pH, humidity level, dry matter level, titratable acidity, sugar level and ash level, were evaluated using referenced methods. The microbiological parameters were also evaluated taking into account the standards in force. This involves counting and researching spoilage germs and pathogenic germs. The CFU/g load for mesophilic aerobic germs varies from 38.103±1671.35 to 50.103±2378.45CFU/g. For the fungal flora, the loads vary from 1.103± 0.00 to 4.103±2249.89 CFU/g. No Bacillus cereus species were found in the samples analyzed. Regarding the search for Escherichia coli, the charges vary from 20.103±12 to 46.103±12. For Staphylococus aureus, the loads vary from 19.103±14 to 37.103±64. The presence of Salmonella is noted in all the samples from the different markets in this study. As for the phyisco-chemical parameters, the pH values vary from one sample to another with a low average pH of 6.1 ± 0.01 from the Orly market and a high pH of 6.40 ± 0.00 from the Orly market. of the large market. The titratable acidity values are 0.5± 0.00 at the Orly market and 0.93± 0.6 at the highest value at the Lobia market. The humidity level is between 0.94±0.42 and 3.33±3.21. The ash rate values are between 3.33± 0.58 and 8.8± 0.26. The sugar level is between 1.00±0.00 and 2.33±0.58. The presence of pathogenic microorganisms in peanut pastes is a major public health problem.