Kouassi Kouassi Clément^1,, Ouina Toualy Serge Thibaut¹, Zébré Arthur Constant¹, Assey Assere Niamien Anita Evelyne¹, Kouassi Kra Athanase¹, Konaté Ibrahim¹

This study aims to evaluate the microbiological quality of ice cream sold in selected pastry shops in the city of Daloa (Côte d’Ivoire), in a context of increasing food poisoning cases associated with these products. A survey was conducted among 500 consumers and 70 vendors to analyze consumption habits and hygiene practices, complemented by microbiological analyses of 100 ice cream samples. The results reveal that 27.6% of consumers had experienced discomfort after consumption, mainly fever and vomiting. Most vendors (80%) comply with hygiene regulations, although one-third remain unaware of sanitary standards. Microbiological analyses showed an overall low microbial load, with no detection of Salmonella spp. or Staphylococcus aureus, but E. coli counts (3.66 × 10² CFU/g) were close to the acceptable limit, suggesting possible fecal contamination. These findings indicate an overall satisfactory microbiological quality but highlight the need to strengthen hygiene practices to prevent potential health risks.

Daloa, E. coli, Food hygiene, Ice cream, Microbial contamination