Hygienic Conditions and Quality of Dishes Cooked and Sold by Women Traders in the Town of Korhogo
Karamoko Detto *
Department of Biochemistry and Genetics, Laboratory of Food Microbiology and Biotechnology, University Peleforo Gon Coulibaly, BP 1328 Korhogo, Cote d’Ivoire.
Yoro Dezay Thierry
Department of Biochemistry and Genetics, Laboratory of Food Microbiology and Biotechnology, University Peleforo Gon Coulibaly, BP 1328 Korhogo, Cote d’Ivoire.
Moroh Jean-Luc Aboya
Department of Biochemistry and Genetics, Laboratory of Food Microbiology and Biotechnology, University Peleforo Gon Coulibaly, BP 1328 Korhogo, Cote d’Ivoire.
Koffi Alex Joel
Department of Biochemistry and Genetics, Laboratory of Food Microbiology and Biotechnology, University Peleforo Gon Coulibaly, BP 1328 Korhogo, Cote d’Ivoire.
Djè Koffi Marcellin
Department of Food Sciences and Technology, Laboratory of Biotechnology and Food Microbiology, University Nangui Abrogoua, 02 BP 801 Abidjan 02, Cote d’Ivoire.
*Author to whom correspondence should be addressed.
Abstract
The aim of this study is to evaluate the hygienic quality of the dishes cooked and sold by the women traders in the town of Korhogo. The study was carried out with 45 restaurants in the town of Korhogo. It consisted on the one hand, a survey based on the Ishikawa diagram in order to assess the hygienic conditions, and on the other hand of microbiological analyses of the ready-to-serve meals. A total of 90 samples were taken, including 2 dishes per restaurant, respectively consisting of one hot and one cold dish. Generally, results showed that hygienic conditions were unsatisfactory based on the utilized guidelines. From a microbiological point of view, the meal samples were 75.2% satisfactory, 7.6% acceptable and 17.2% unsatisfactory. In view of these results, it appears essential to improve hygiene conditions by greater involvement of the official services involved in training these traders and monitoring compliance with good hygiene practices and the establishment of a program of cleaning and disinfection of premises and equipment.
Keywords: Hygiene, cooked dishes, women traders, microbiological analyses