Attiéké and fermented cassava dough are two cassava derivatives linked by the same transformation process. Fermented dough is obtained after spontaneous fermentation of the pulp over 2 to 3 days, with the addition of inoculum on cassava. Fermentation of dough for attiéké occupy an important role in the availability of fast sugars, mineral salts and cyanide, and in granulation. The dough becomes more acid under the action of Yeasts, Molds, Bacillus and mainly Lactobacillus. Dehydrated by pressing, it is generally characterized by a pH around 4.5, a humidity of around 52% for a reducing sugar content of around 1%. The aspect of the fermented dough that precedes attiéké depends on the factors and conditions involved in fermentation, the force of pressing and the hygiene of operations. However, the traditional processes and properties of attiéké have been assessed without prior studying the technological and biochemical properties of fermented cassava dough.

The study aimed to assess the risk linked to the consumption of beef meat. A total of 108 beef meat samples composed of 54 fresh beef and 54 braised beef « Choukouya » samples were collected in Bouaké and Korhogo. Escherichia coli, Staphylococcus aureus, Clostridium spp. and Salmonella spp. were isolated according to the French standard. The results showed that the bacterial contamination rates ranged from 88 to 100% and 66 to 100% for fresh and braised meat, respectively. In total, 89% braised beef showed microbial loads beyond the limit of acceptability and Salmonella spp. was found in 11.1% of the samples. The probability of ingestion of contaminated braised beef was 0.52. The consumer survey revealed that 12.9% reported daily consumption of braised beef. After braised beef consumption, 16.4% of consumers reported that they contracted a foodborne illness. Symptoms most often mentioned were diarrhea (63.6%) and fever (22.7%). The etiologic fraction and the attributable risk were estimated at 84% and 77%, respectively. In conclusion, Braised beef meat sold in the streets of Bouaké and Korhogo represent a potential risk of poisoning for the consumer. It is therefore recommended that VBB leather well and improves hygienic practices to preserve the consumers’ health.