Studies of the Microbiological quality of a food paste made from Corn (Zea mays), Peanuts (Arachis hypogaea), Sesame (Sesamum indicum) and Moringa (Moringa oleifera), (MAS-moringa), consumed in the region by Kindia

Abstract

Introduction: MAS-moringa, pasta, made from Corn, Peanuts, Sesame, Moringa, skimmed milk, sugar and water, has recently been widely consumed in the rural environment of Kindia, Republic of Guinea. . It is used in the management of acute malnutrition without medical complications. To avoid illnesses linked to its consumption, it was therefore opportune to control its microbial load. The objective of this study was to determine its microbiological quality in terms of total germs and pathogens and whether it is fit for human consumption.

Methods: During 6 months, 300 samples of MAS-moringa, pasteurized including 180 g each, were taken at random from the children's rations. Enumeration and detection were obtained from inoculated agar dishes and PCR (Real-time Polymerase Chain Reaction).

Results: No Salmonella spp, Shigella spp, Candida spp, Campylobacter spp, Staphylococcus aureus and Vibrio cholerae spp found in the samples. Bacteria indicating contamination in particular the total flora, fecal coliforms, thermotolerant coliforms, staphylococcus, sulfite-reducing bacteria in anaerobiosis respectively count 8; 7; 6; 5; 5 Colonial Forming Unit (CFU) or / g of MAS-moringa.

Conclusion: MAS-moringa, as prepared, is safe for human consumption