Table 3.
Microbial load of sampled indigenous foods
| Samples | Logarithm of Colony Forming Units/gram (log CFU*/g) | |||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| AMB* | Bacillus | Enterococcus | Yeast and Molds | Thermotolerant Coliforms | ||||||||||||||||
| basic statistical parameters | M* | SD* | Min* | Max* | M* | SD* | Min* | Max* | M* | SD* | Min* | Max* | M* | SD* | Min* | Max* | M* | SD* | Min* | Max* |
| Traditional dishes | ||||||||||||||||||||
| a* | ||||||||||||||||||||
| Ayaga m’ombolo before cooking | 11.96 | 11.29 | 11.77 | 12.04 | 11.24 | 11.09 | 10.69 | 11.61 | 9.39 | 8.80 | 9.18 | 9.49 | 7.48 | 6.66 | 7.37 | 7.59 | 5.76 | 4.65 | 5.71 | 5.80 |
| Cassava dough before cooking | 6.98 | 6.90 | 5.85 | 7.46 | 5.40 | 4.70 | 5.24 | 5.49 | und* | und* | und* | und* | 6.18 | 6.06 | 4.23 | 6.62 | < 3 | / | / | / |
| b* | ||||||||||||||||||||
| Ayaga m’ombolo after cooking | > 6.48 | / | / | / | > 6.48 | / | / | / | 5.72 | 5.03 | 5.22 | 5.84 | 4.54 | 3.8 | 4.31 | 4.79 | < 3 | / | / | / |
| Soukoutê | > 6.48 | / | / | / | 5.08 | 4.86 | 4.35 | > 6.48 | 3.65 | 3.06 | < 3 | 3.75 | 3.84 | 3.86 | < 3 | 2.87 | < 3 | / | / | / |
| Condiments | ||||||||||||||||||||
| c* | ||||||||||||||||||||
| Baton d’atanga before heating | 6.76 | 5.94 | 6.67 | 6.85 | 5.12 | 4.30 | 5.01 | 5.18 | 3,16 | 2.60 | 3.03 | 3.31 | 3.40 | 2.54 | 3.30 | 3.48 | < 3 | / | / | / |
| Baton d’atanga after heating | 4.36 | 4.13 | 4.00 | 4.72 | 4.26 | 3.35 | 4.19 | 4.33 | < 3 | / | / | / | < 3 | / | / | / | < 3 | / | / | / |
| Bogou | > 6.48 | / | / | / | > 6.48 | / | / | / | 3.45 | 2.95 | 3.02 | 3.57 | 6.84 | 6.43 | 6.39 | 6.95 | 4.04 | 3.85 | 3.92 | 4.14 |
| Litoki | 6.87 | 6.20 | 6.69 | 7.00 | 4.76 | 3.67 | 4.58 | 4.73 | 6.31 | 5.44 | 6.15 | 6.38 | 6.68 | 6.43 | 5.90 | 6.86 | 6.05 | 5.77 | 5.60 | 6.36 |
| Mfourn | 6.12 | 4.97 | 6.06 | 6.18 | 5.53 | 5.09 | 5.32 | 5.73 | 5.42 | 5.20 | 5.00 | 5.84 | 5.46 | 5.10 | 4.60 | 5.66 | 4.72 | 4.53 | 4.35 | 5.02 |
| Liwaye | 3.53 | 3.18 | 3.08 | 3.81 | < 3 | / | / | / | < 3 | / | / | / | < 3 | / | / | / | < 3 | / | / | / |
| Poisson salé | 8.44 | 8.25 | 7.85 | 8.70 | 4.84 | 4.67 | 4.29 | 5.10 | 4.21 | 3.86 | 4.00 | 4.49 | 5.65 | 4.99 | 5.49 | 5.76 | 8.21 | 7.79 | 7.92 | 8.45 |
| Poisson fumé | 9.86 | 8.57 | 9.81 | 9.89 | 5.56 | 5.31 | 5.18 | 5.78 | 8.40 | 7.31 | 8.32 | 8.46 | 5.41 | 5.13 | 5.18 | 5.61 | 6.56 | 5.66 | 6.48 | 6.62 |
| a* | ||||||||||||||||||||
| Atchrougou | 8.49 | 7.98 | 8.25 | 8.70 | 5.54 | 5.45 | 4.91 | 5.96 | 7.27 | 7.14 | 6.81 | 7.59 | 7.16 | 6.98 | 6.73 | 7.52 | 5.48 | 5.31 | 4.95 | 5.85 |
AMB aerobic mesophilic bacteria, M means, SD standard deviation, Min minimum, Max maximum, Und undetermined, CFU colony-forming units, a raw food, b cooked and ready-to-eat foods, c foods that can be eaten raw or cooked