Traditional ready-to-eat food products are topical in Central African Republic They are sold in most cases on the roadside and present a variety of productions including the porridge made from cereal derivatives (Pean...Traditional ready-to-eat food products are topical in Central African Republic They are sold in most cases on the roadside and present a variety of productions including the porridge made from cereal derivatives (Peanut and Rice), commonly called “potato” These foods are sold under precarious hygienic conditions, which constitute a major public health risk for consumers, especially children under five and vulnerable people. It is in this context that a study was carried out in eight districts of the city of Bangui on porridge made from rice and peanuts in order to assess the levels and risks of contamination of these foods. The results obtained showed that this activity is performed most often by women between the ages of 20 and 29. Of these, 17.85% have never been to school;44.64% have a level of primary school. The results of the microbiological analysis carried out revealed a strong proliferation of germs indicators of faecal contamination, hygiene indicators in different points of sale, the average content of the contamination of aerobic mesophilic flora, fecal coliforms, total coliforms and Staphylococcus aureus are respectively 4.33 × 10<sup>3</sup>, 1.845 × 10<sup>3</sup> and 1.508 × 10<sup>3 </sup>CFU. No presence of <em>Salmonella</em> and <em>Shigella</em> was observed. The various stages of porridge production until sale requires the application of hygiene rules in order to avoid intoxication and toxi-infection of consumers.展开更多
文摘Traditional ready-to-eat food products are topical in Central African Republic They are sold in most cases on the roadside and present a variety of productions including the porridge made from cereal derivatives (Peanut and Rice), commonly called “potato” These foods are sold under precarious hygienic conditions, which constitute a major public health risk for consumers, especially children under five and vulnerable people. It is in this context that a study was carried out in eight districts of the city of Bangui on porridge made from rice and peanuts in order to assess the levels and risks of contamination of these foods. The results obtained showed that this activity is performed most often by women between the ages of 20 and 29. Of these, 17.85% have never been to school;44.64% have a level of primary school. The results of the microbiological analysis carried out revealed a strong proliferation of germs indicators of faecal contamination, hygiene indicators in different points of sale, the average content of the contamination of aerobic mesophilic flora, fecal coliforms, total coliforms and Staphylococcus aureus are respectively 4.33 × 10<sup>3</sup>, 1.845 × 10<sup>3</sup> and 1.508 × 10<sup>3 </sup>CFU. No presence of <em>Salmonella</em> and <em>Shigella</em> was observed. The various stages of porridge production until sale requires the application of hygiene rules in order to avoid intoxication and toxi-infection of consumers.
