Volume 39, Issue 1, March 2023, Pages 347–355
KAKOU Kouame René Sylvestre1, MEITE Alassane2, ZAHE Kollet Yao Sylvere3, YAPO Urbain Monney4, and Kati-Coulibaly Séraphin5
1 Biology and Health Laboratory, UFR Biosciences, University Félix HOUPHOUËT-BOIGNY, Cocody Abidjan, Côte d’Ivoire
2 Biology and Health Laboratory, UFR Biosciences, University Félix HOUPHOUËT-BOIGNY, Cocody Abidjan, Côte d’Ivoire
3 Biology and Health Laboratory, UFR Biosciences, University Félix HOUPHOUËT-BOIGNY, Cocody Abidjan, Côte d’Ivoire
4 Biology and Health Laboratory, UFR Biosciences, University Félix HOUPHOUËT-BOIGNY, Cocody Abidjan, Côte d’Ivoire
5 Laboratoire de Nutrition et Pharmacologie, UFR Biosciences, Université Félix Houphouet-Boigny, BP 582 Abidjan 22, Côte d'Ivoire
Original language: English
Copyright © 2023 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
The present study carried out in the town of Tiassalé aimed to contribute to the improvement of the nutritional and microbiological quality of foods sold in order to preserve the health of learnes. Data collection took place from May to June 2021 in four schools. The actors in the school food chain were made up of 26 vendors and 132 students. The results of this study showed that the students consume the various foods which enter into the composition of the seven different food groups. These foods provide essential nutrients to cover needs and to the proper functioning of the organism. Health analysis of the consumption food chain revealed that the actors of the school food chain in general, doses not follow good food hygiene practices. The results of microbiological analysis testify to the presence of some germs (aerobic mesophilic germs, total coliforms and thermo tolérants). The presence of these germs in food reflects the insufficiency or non-compliance with good food hygiene pratices. Thus, hygiene measures and the training of stake holders in good hygiene practices should be undertaken in schools in order to minimize the risk of contamination.
Author Keywords: Food, quality, nutrition, hygiene, microbiology, schools, Tiassalé.
KAKOU Kouame René Sylvestre1, MEITE Alassane2, ZAHE Kollet Yao Sylvere3, YAPO Urbain Monney4, and Kati-Coulibaly Séraphin5
1 Biology and Health Laboratory, UFR Biosciences, University Félix HOUPHOUËT-BOIGNY, Cocody Abidjan, Côte d’Ivoire
2 Biology and Health Laboratory, UFR Biosciences, University Félix HOUPHOUËT-BOIGNY, Cocody Abidjan, Côte d’Ivoire
3 Biology and Health Laboratory, UFR Biosciences, University Félix HOUPHOUËT-BOIGNY, Cocody Abidjan, Côte d’Ivoire
4 Biology and Health Laboratory, UFR Biosciences, University Félix HOUPHOUËT-BOIGNY, Cocody Abidjan, Côte d’Ivoire
5 Laboratoire de Nutrition et Pharmacologie, UFR Biosciences, Université Félix Houphouet-Boigny, BP 582 Abidjan 22, Côte d'Ivoire
Original language: English
Copyright © 2023 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
The present study carried out in the town of Tiassalé aimed to contribute to the improvement of the nutritional and microbiological quality of foods sold in order to preserve the health of learnes. Data collection took place from May to June 2021 in four schools. The actors in the school food chain were made up of 26 vendors and 132 students. The results of this study showed that the students consume the various foods which enter into the composition of the seven different food groups. These foods provide essential nutrients to cover needs and to the proper functioning of the organism. Health analysis of the consumption food chain revealed that the actors of the school food chain in general, doses not follow good food hygiene practices. The results of microbiological analysis testify to the presence of some germs (aerobic mesophilic germs, total coliforms and thermo tolérants). The presence of these germs in food reflects the insufficiency or non-compliance with good food hygiene pratices. Thus, hygiene measures and the training of stake holders in good hygiene practices should be undertaken in schools in order to minimize the risk of contamination.
Author Keywords: Food, quality, nutrition, hygiene, microbiology, schools, Tiassalé.
How to Cite this Article
KAKOU Kouame René Sylvestre, MEITE Alassane, ZAHE Kollet Yao Sylvere, YAPO Urbain Monney, and Kati-Coulibaly Séraphin, “Inventory and nutritional and microbiological quality of food sold in the vicinity of schools: The case of municipality of Tiassalé, Agneby-Tissa region, Ivory Coast,” International Journal of Innovation and Applied Studies, vol. 39, no. 1, pp. 347–355, March 2023.
