Microbiological Profile of Packaging Leaves of Cassava "Chikwangue" Stored in Warehouses and Sold in Brazzaville (Congo)

Rachel Moyen; Nicaise Saturnin Mokemiabeka; Tarcisse Baloki Ngoulou; Holman Yirtol Miatsoukina Konda; Etienne Nguimbi; Attibayeba

doi:doi:10.11648/j.ijmb.20220702.15

Microbiological Profile of Packaging Leaves of Cassava "Chikwangue" Stored in Warehouses and Sold in Brazzaville (Congo)

Rachel Moyen, Nicaise Saturnin Mokemiabeka, Tarcisse Baloki Ngoulou, Holman Yirtol Miatsoukina Konda, Etienne Nguimbi, Attibayeba

Published in International Journal of Microbiology and Biotechnology (Volume 7, Issue 2)

Received: 28 April 2022 Accepted: 14 May 2022 Published: 9 June 2022

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Abstract

In order to contribute to the evaluation of the hygienic quality of the different packaging sheets of chikwangue (cassava leg stick) stored in warehouses and sold in Brazzaville, in view of the food safety of consumers, the different sheets were tested in their microbiological quality and the physico-chemical parameters of the warehouses were determined by classical methods. Five warehouses located in different markets in the districts of Brazzaville were chosen for the study: These were: Château d'eau, Bourreau, Commission, Tsièmé and PK. The results obtained showed that the humidity level varies from one warehouse to another depending on their location. The values of the humidity levels vary from 54.53% (Château d'eau market) to 70.46% (PK market). As for the pH values, they show an acidification of the leaves with a decrease of the pH from 6.6 (PK market) recorded on the first day of storage to 3.8 observed at the Bourreau market on the sixth day. On the basis of cultural, morphological and biochemical characteristics, several bacteria were isolated from the leaves were: Enterobacteriaceae, Bacillus, Staphylococci, Pseudomonas, Streptococci, Clostridium, Candida. After identification, Enterobacteriaceae consisted of Salmonella spp, Shigella spp, Escherichia coli. Bacillus were Bacillus cereus and Bacillus spp. Staphylococci were represented by Staphylococcus aureus and Staphylococcus spp. The following species were also identified: Clostridium perfringens, Pseudomonas aeruginosa, Candida albicans and Lactobacillus spp, Streptococcus spp. The percentage of mesophilic flora isolated at each market ranged from 11% (Château d'eau) to 25% (PK) These results show that, whatever the storage market and the origin of the product, the packaging sheets used are subject to abiotic factors responsible for the proliferation of germs, some of which are pathogenic and can harm the health of consumers. Hence the need to act on the application and enforcement of hygiene rules to prevent food-borne diseases.

Published in	International Journal of Microbiology and Biotechnology (Volume 7, Issue 2)
DOI	10.11648/j.ijmb.20220702.15
Page(s)	75-83
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2022. Published by Science Publishing Group

Keywords

Green Leaves, Packaging, Microbial Ecology, Food Safety, Food Contamination

References

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[14]	Djoulde D. R., Essia N. G. And Etoa F. X. (2007). Nutritive value, toxicological and hygienic quality of some cassava based products consumed in Cameroon. Pakistan Journal of Nutrition 6 (4). pp. 404-408.
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Rachel Moyen, Nicaise Saturnin Mokemiabeka, Tarcisse Baloki Ngoulou, Holman Yirtol Miatsoukina Konda, Etienne Nguimbi, et al. (2022). Microbiological Profile of Packaging Leaves of Cassava "Chikwangue" Stored in Warehouses and Sold in Brazzaville (Congo). International Journal of Microbiology and Biotechnology, 7(2), 75-83. https://doi.org/10.11648/j.ijmb.20220702.15

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ACS Style

Rachel Moyen; Nicaise Saturnin Mokemiabeka; Tarcisse Baloki Ngoulou; Holman Yirtol Miatsoukina Konda; Etienne Nguimbi, et al. Microbiological Profile of Packaging Leaves of Cassava "Chikwangue" Stored in Warehouses and Sold in Brazzaville (Congo). Int. J. Microbiol. Biotechnol. 2022, 7(2), 75-83. doi: 10.11648/j.ijmb.20220702.15

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Rachel Moyen, Nicaise Saturnin Mokemiabeka, Tarcisse Baloki Ngoulou, Holman Yirtol Miatsoukina Konda, Etienne Nguimbi, et al. Microbiological Profile of Packaging Leaves of Cassava "Chikwangue" Stored in Warehouses and Sold in Brazzaville (Congo). Int J Microbiol Biotechnol. 2022;7(2):75-83. doi: 10.11648/j.ijmb.20220702.15

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@article{10.11648/j.ijmb.20220702.15,
  author = {Rachel Moyen and Nicaise Saturnin Mokemiabeka and Tarcisse Baloki Ngoulou and Holman Yirtol Miatsoukina Konda and Etienne Nguimbi and Attibayeba},
  title = {Microbiological Profile of Packaging Leaves of Cassava "Chikwangue" Stored in Warehouses and Sold in Brazzaville (Congo)},
  journal = {International Journal of Microbiology and Biotechnology},
  volume = {7},
  number = {2},
  pages = {75-83},
  doi = {10.11648/j.ijmb.20220702.15},
  url = {https://doi.org/10.11648/j.ijmb.20220702.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijmb.20220702.15},
  abstract = {In order to contribute to the evaluation of the hygienic quality of the different packaging sheets of chikwangue (cassava leg stick) stored in warehouses and sold in Brazzaville, in view of the food safety of consumers, the different sheets were tested in their microbiological quality and the physico-chemical parameters of the warehouses were determined by classical methods. Five warehouses located in different markets in the districts of Brazzaville were chosen for the study: These were: Château d'eau, Bourreau, Commission, Tsièmé and PK. The results obtained showed that the humidity level varies from one warehouse to another depending on their location. The values of the humidity levels vary from 54.53% (Château d'eau market) to 70.46% (PK market). As for the pH values, they show an acidification of the leaves with a decrease of the pH from 6.6 (PK market) recorded on the first day of storage to 3.8 observed at the Bourreau market on the sixth day. On the basis of cultural, morphological and biochemical characteristics, several bacteria were isolated from the leaves were: Enterobacteriaceae, Bacillus, Staphylococci, Pseudomonas, Streptococci, Clostridium, Candida. After identification, Enterobacteriaceae consisted of Salmonella spp, Shigella spp, Escherichia coli. Bacillus were Bacillus cereus and Bacillus spp. Staphylococci were represented by Staphylococcus aureus and Staphylococcus spp. The following species were also identified: Clostridium perfringens, Pseudomonas aeruginosa, Candida albicans and Lactobacillus spp, Streptococcus spp. The percentage of mesophilic flora isolated at each market ranged from 11% (Château d'eau) to 25% (PK) These results show that, whatever the storage market and the origin of the product, the packaging sheets used are subject to abiotic factors responsible for the proliferation of germs, some of which are pathogenic and can harm the health of consumers. Hence the need to act on the application and enforcement of hygiene rules to prevent food-borne diseases.},
 year = {2022}
}

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TY  - JOUR
T1  - Microbiological Profile of Packaging Leaves of Cassava "Chikwangue" Stored in Warehouses and Sold in Brazzaville (Congo)
AU  - Rachel Moyen
AU  - Nicaise Saturnin Mokemiabeka
AU  - Tarcisse Baloki Ngoulou
AU  - Holman Yirtol Miatsoukina Konda
AU  - Etienne Nguimbi
AU  - Attibayeba
Y1  - 2022/06/09
PY  - 2022
N1  - https://doi.org/10.11648/j.ijmb.20220702.15
DO  - 10.11648/j.ijmb.20220702.15
T2  - International Journal of Microbiology and Biotechnology
JF  - International Journal of Microbiology and Biotechnology
JO  - International Journal of Microbiology and Biotechnology
SP  - 75
EP  - 83
PB  - Science Publishing Group
SN  - 2578-9686
UR  - https://doi.org/10.11648/j.ijmb.20220702.15
AB  - In order to contribute to the evaluation of the hygienic quality of the different packaging sheets of chikwangue (cassava leg stick) stored in warehouses and sold in Brazzaville, in view of the food safety of consumers, the different sheets were tested in their microbiological quality and the physico-chemical parameters of the warehouses were determined by classical methods. Five warehouses located in different markets in the districts of Brazzaville were chosen for the study: These were: Château d'eau, Bourreau, Commission, Tsièmé and PK. The results obtained showed that the humidity level varies from one warehouse to another depending on their location. The values of the humidity levels vary from 54.53% (Château d'eau market) to 70.46% (PK market). As for the pH values, they show an acidification of the leaves with a decrease of the pH from 6.6 (PK market) recorded on the first day of storage to 3.8 observed at the Bourreau market on the sixth day. On the basis of cultural, morphological and biochemical characteristics, several bacteria were isolated from the leaves were: Enterobacteriaceae, Bacillus, Staphylococci, Pseudomonas, Streptococci, Clostridium, Candida. After identification, Enterobacteriaceae consisted of Salmonella spp, Shigella spp, Escherichia coli. Bacillus were Bacillus cereus and Bacillus spp. Staphylococci were represented by Staphylococcus aureus and Staphylococcus spp. The following species were also identified: Clostridium perfringens, Pseudomonas aeruginosa, Candida albicans and Lactobacillus spp, Streptococcus spp. The percentage of mesophilic flora isolated at each market ranged from 11% (Château d'eau) to 25% (PK) These results show that, whatever the storage market and the origin of the product, the packaging sheets used are subject to abiotic factors responsible for the proliferation of germs, some of which are pathogenic and can harm the health of consumers. Hence the need to act on the application and enforcement of hygiene rules to prevent food-borne diseases.
VL  - 7
IS  - 2
ER  -

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Author Information

Rachel Moyen

Laboratory of Cellular and Molecular Biology, Faculty of Science and Technology, Marien Ngouabi University, Brazzaville, Congo
Nicaise Saturnin Mokemiabeka

Laboratory of Cellular and Molecular Biology, Faculty of Science and Technology, Marien Ngouabi University, Brazzaville, Congo
Tarcisse Baloki Ngoulou

Laboratory of Cellular and Molecular Biology, Faculty of Science and Technology, Marien Ngouabi University, Brazzaville, Congo
Holman Yirtol Miatsoukina Konda

Laboratory of Cellular and Molecular Biology, Faculty of Science and Technology, Marien Ngouabi University, Brazzaville, Congo
Etienne Nguimbi

Laboratory of Cellular and Molecular Biology, Faculty of Science and Technology, Marien Ngouabi University, Brazzaville, Congo
Attibayeba

Laboratory of Plant Biology and Physiology, Faculty of Science and Technology, Marien Ngouabi University, Brazzaville, Congo

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APA Style

Rachel Moyen, Nicaise Saturnin Mokemiabeka, Tarcisse Baloki Ngoulou, Holman Yirtol Miatsoukina Konda, Etienne Nguimbi, et al. (2022). Microbiological Profile of Packaging Leaves of Cassava "Chikwangue" Stored in Warehouses and Sold in Brazzaville (Congo). International Journal of Microbiology and Biotechnology, 7(2), 75-83. https://doi.org/10.11648/j.ijmb.20220702.15

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ACS Style

Rachel Moyen; Nicaise Saturnin Mokemiabeka; Tarcisse Baloki Ngoulou; Holman Yirtol Miatsoukina Konda; Etienne Nguimbi, et al. Microbiological Profile of Packaging Leaves of Cassava "Chikwangue" Stored in Warehouses and Sold in Brazzaville (Congo). Int. J. Microbiol. Biotechnol. 2022, 7(2), 75-83. doi: 10.11648/j.ijmb.20220702.15

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AMA Style

Rachel Moyen, Nicaise Saturnin Mokemiabeka, Tarcisse Baloki Ngoulou, Holman Yirtol Miatsoukina Konda, Etienne Nguimbi, et al. Microbiological Profile of Packaging Leaves of Cassava "Chikwangue" Stored in Warehouses and Sold in Brazzaville (Congo). Int J Microbiol Biotechnol. 2022;7(2):75-83. doi: 10.11648/j.ijmb.20220702.15

Copy | Download

@article{10.11648/j.ijmb.20220702.15,
  author = {Rachel Moyen and Nicaise Saturnin Mokemiabeka and Tarcisse Baloki Ngoulou and Holman Yirtol Miatsoukina Konda and Etienne Nguimbi and Attibayeba},
  title = {Microbiological Profile of Packaging Leaves of Cassava "Chikwangue" Stored in Warehouses and Sold in Brazzaville (Congo)},
  journal = {International Journal of Microbiology and Biotechnology},
  volume = {7},
  number = {2},
  pages = {75-83},
  doi = {10.11648/j.ijmb.20220702.15},
  url = {https://doi.org/10.11648/j.ijmb.20220702.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijmb.20220702.15},
  abstract = {In order to contribute to the evaluation of the hygienic quality of the different packaging sheets of chikwangue (cassava leg stick) stored in warehouses and sold in Brazzaville, in view of the food safety of consumers, the different sheets were tested in their microbiological quality and the physico-chemical parameters of the warehouses were determined by classical methods. Five warehouses located in different markets in the districts of Brazzaville were chosen for the study: These were: Château d'eau, Bourreau, Commission, Tsièmé and PK. The results obtained showed that the humidity level varies from one warehouse to another depending on their location. The values of the humidity levels vary from 54.53% (Château d'eau market) to 70.46% (PK market). As for the pH values, they show an acidification of the leaves with a decrease of the pH from 6.6 (PK market) recorded on the first day of storage to 3.8 observed at the Bourreau market on the sixth day. On the basis of cultural, morphological and biochemical characteristics, several bacteria were isolated from the leaves were: Enterobacteriaceae, Bacillus, Staphylococci, Pseudomonas, Streptococci, Clostridium, Candida. After identification, Enterobacteriaceae consisted of Salmonella spp, Shigella spp, Escherichia coli. Bacillus were Bacillus cereus and Bacillus spp. Staphylococci were represented by Staphylococcus aureus and Staphylococcus spp. The following species were also identified: Clostridium perfringens, Pseudomonas aeruginosa, Candida albicans and Lactobacillus spp, Streptococcus spp. The percentage of mesophilic flora isolated at each market ranged from 11% (Château d'eau) to 25% (PK) These results show that, whatever the storage market and the origin of the product, the packaging sheets used are subject to abiotic factors responsible for the proliferation of germs, some of which are pathogenic and can harm the health of consumers. Hence the need to act on the application and enforcement of hygiene rules to prevent food-borne diseases.},
 year = {2022}
}

Copy | Download

TY  - JOUR
T1  - Microbiological Profile of Packaging Leaves of Cassava "Chikwangue" Stored in Warehouses and Sold in Brazzaville (Congo)
AU  - Rachel Moyen
AU  - Nicaise Saturnin Mokemiabeka
AU  - Tarcisse Baloki Ngoulou
AU  - Holman Yirtol Miatsoukina Konda
AU  - Etienne Nguimbi
AU  - Attibayeba
Y1  - 2022/06/09
PY  - 2022
N1  - https://doi.org/10.11648/j.ijmb.20220702.15
DO  - 10.11648/j.ijmb.20220702.15
T2  - International Journal of Microbiology and Biotechnology
JF  - International Journal of Microbiology and Biotechnology
JO  - International Journal of Microbiology and Biotechnology
SP  - 75
EP  - 83
PB  - Science Publishing Group
SN  - 2578-9686
UR  - https://doi.org/10.11648/j.ijmb.20220702.15
AB  - In order to contribute to the evaluation of the hygienic quality of the different packaging sheets of chikwangue (cassava leg stick) stored in warehouses and sold in Brazzaville, in view of the food safety of consumers, the different sheets were tested in their microbiological quality and the physico-chemical parameters of the warehouses were determined by classical methods. Five warehouses located in different markets in the districts of Brazzaville were chosen for the study: These were: Château d'eau, Bourreau, Commission, Tsièmé and PK. The results obtained showed that the humidity level varies from one warehouse to another depending on their location. The values of the humidity levels vary from 54.53% (Château d'eau market) to 70.46% (PK market). As for the pH values, they show an acidification of the leaves with a decrease of the pH from 6.6 (PK market) recorded on the first day of storage to 3.8 observed at the Bourreau market on the sixth day. On the basis of cultural, morphological and biochemical characteristics, several bacteria were isolated from the leaves were: Enterobacteriaceae, Bacillus, Staphylococci, Pseudomonas, Streptococci, Clostridium, Candida. After identification, Enterobacteriaceae consisted of Salmonella spp, Shigella spp, Escherichia coli. Bacillus were Bacillus cereus and Bacillus spp. Staphylococci were represented by Staphylococcus aureus and Staphylococcus spp. The following species were also identified: Clostridium perfringens, Pseudomonas aeruginosa, Candida albicans and Lactobacillus spp, Streptococcus spp. The percentage of mesophilic flora isolated at each market ranged from 11% (Château d'eau) to 25% (PK) These results show that, whatever the storage market and the origin of the product, the packaging sheets used are subject to abiotic factors responsible for the proliferation of germs, some of which are pathogenic and can harm the health of consumers. Hence the need to act on the application and enforcement of hygiene rules to prevent food-borne diseases.
VL  - 7
IS  - 2
ER  -

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