Safety Assessment of Street Hot Beverages Made of Coffee, Tea, Milk or Cocoa Consumed in Abidjan City

Atobla Koua^1, , Kouadio-Ngbesso Nadège², Oumarou Taffa Fataoulaye³, Dadié Adjehi³ and Niamké Sébastien¹

¹Laboratory of Biotechnologies, Department of Biosciences, Felix Houphouet-Boigny University, 22 BP 582 Abidjan 22, Côte d´Ivoire

²Oceanology Research Center, BPV 18, Abidjan, Côte d´Ivoire

³Laboratory of Microbiology and Biotechnology, Department of Food Sciences and Technologies (STA), Nangui Abrogoua University, 02 BP 801 Abidjan 02, Côte d´Ivoire

Cite this paper:
Atobla Koua, Kouadio-Ngbesso Nadège, Oumarou Taffa Fataoulaye, Dadié Adjehi and Niamké Sébastien. Safety Assessment of Street Hot Beverages Made of Coffee, Tea, Milk or Cocoa Consumed in Abidjan City. American Journal of Food and Nutrition. 2020; 8(2):23-31. doi: 10.12691/ajfn-8-2-1

Abstract

In recent years, sale and consumption of hot beverages made of coffee, tea, milk or cocoa powder in street have grown, especially in Abidjan city. Despite the potential of hot beverages to contribute to Ivorian food security, no detailed information on the consumption of hot beverages is available. The aim of this study was to assess the knowledge, attitudes and practices of hot beverage consumers in Abidjan. A questionnaire and direct observation were used to evaluate the effects of these beverages on consumer health. The survey was conducted in the street of five communes of Abidjan where we found consumers of street vendors with coffee carts. The study revealed that tea (38.4%) was the most consumed, followed by coffee drinkers (31%), coffee with milk (16.6%), milk (10.8%) and cocoa powder beverage (3.2%). Consumers that aged ranged from 20 to 34 years consumed more tea (20.2%) and coffee (19.4%). More than half of consumers (50.4%) consumed only one cup per day. The survey revealed that most of consumers (42%) consumed hot beverages in the morning and 24.2% of consumers drank it at any time. Most of tea consumers (24.4%) preferred it with sugar and lemon, according to 7.6% of consumers, it was against tiredness. Coffee was consumed mainly with sugar by 25% of consumers as exciting (16.2%). This study also revealed that coffee consumption was dominated by males (36.2%) and tea was more popular among females (42.3%) than males (37.5%). Unfortunately, hot beverage consumers (5.6%) surveyed reported negative effects such diarrhea (1.2%), nausea (0.6%), vertigo (0.6%) and hand tremors (0.6%) after drinking hot beverage from street beverage vendors. This study is the first that evaluated five hot beverages made of tea, coffee, milk, coffee with milk or cocoa powder consumption from street vendors with coffee carts in Côte d’Ivoire.

Keywords:
street beverage consumption food safety coffee tea milk cocoa

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]	Ogah, C.O. and Obebe, O.T., “Caffeine Content of Cocoa and Coffee Beverages in Lagos, Nigeria”. Journal of Innovative Research in Engineering and Sciences, vol. 3, no. 1, 404-411, 2012.
[2]	Rothwell, J.A., Madrid-Gambin, F., Garcia-Aloy, M., Andres-Lacueva, C., Logue, C., Gallagher, A.M., Mack, C., Kulling, S.E., Gao, Q., Praticò, G., Dragsted, L.O. and Scalbert, A. “Biomarkers of intake for coffee, tea, and sweetened beverages”. Genes and Nutrition, vol. 13, no. 15, 2018.
[3]	Steyn, D., Labadarios, L. and Nel, J., “Factors which influence the consumption of street foods and fast foods in South Africa-a national survey”. Nutrition Journal, vol. 10, no 104: 2-10, 2011.
[4]	Larsson S.C., “Coffee, Tea, and Cocoa and Risk of Stroke”. Stroke, vol. 45, 309-314, 2014.
[5]	Palanivel, M., “General food safety issues in tea”. International Journal Of Creative and Innovative Research In All Studies, vol. 1, no. 10, 2581-5334, 2019.
[6]	Stadler R.H., Hughes G. and Guillaume-Gentil O., “Safety of food and beverages: Coffee, tea and herbals, cocoa and derived products”. In: Motarjemi Y. (ed.) Encyclopedia of Food Safety, vol. 3, 371-383, 2014, Waltham, MA: Academic Press.
[7]	Frary, C.D., Johnson, R.K. and Wang, M.Q., “Food sources and intakes of caffeine in the diets of persons in the United States.” Journal of the American Dietetic Association, vol. 105, no. 1, 110-113, 2005.
[8]	Knight, C.A., Knight, I., Mitchell, D.C. and Zepp, J.E., “Beverage caffeine intake in U.S. consumers and subpopulations of interest: estimates from the Share of Intake Panel survey.” Food and Chemical Toxicology, vol. 42, no 12, 1923-1930, 2004.
[9]	Mesfin, H. and Won, H.K., “The Role of Microbes in Coffee Fermentation and Their Impact on Coffee Quality”. Hindawi, Journal of Food Quality, Volume 2019, Article ID 4836709, 6 pages, 2019.
[10]	van den Brandt, P.A., “Coffee or Tea? A prospective cohort study on the associations of coffee and tea intake with overall and cause-specific mortality in men versus women.” European Journal of Epidemiology, vol. 33, no. 5, 183-200, 2018.
[11]	Seery, S. and Jakeman, P., “A metered intake of milk following exercise and thermal dehydration restores whole-body net fluid balance better than a carbohydrate-electrolyte solution or water in healthy young men.” British Journal of Nutrition, vol. 116, no. 6, 1013-1021, 2016.
[12]	Marangoni, F., Pellegrino, L., Verduci, E., Ghiselli, A., Bernabei, R., Calvani, R., Cetin, I., Giampietro, M., Perticone, F., Piretta, L., Giacco, R., Vecchia, C.L., Brandi, M.L., Ballardini, D., Banderali, G., Bellentani, S., Canzone, G., Cricelli, C., Faggiano, P., Ferrara, N., Flachi, E., Gonnelli, S., Macca, C., Magni, P., Marelli, G., Marrocco, W., Miniello, V.L., Origo, C., Pietrantonio, F., Silvestri,P., Stella, R., Strazzullo, P., Troiano, E. and Poli, A., “Cow’s Milk Consumption and Health: A Health Professional’s Guide”. Journal of the American College of Nutrition, vol. 38, 197-200, 2018.
[13]	Alkherraz, A. M., Hashad, O.M. and Elsherif, K.M., “Heavy Metals Contents in Some Commercially available Coffee, Tea, and Cocoa Samples in Misurata City - Libya”. Progress in Chemical and Biochemical Research, vol. 2, no. 3, 99-107. 2019.
[14]	Mitchell, D.C., Knight, C.A., Hockenberry, J., Teplansky, R. and Hartman, T.J., “Beverage caffeine intakes in the U.S.” Food and Chemical Toxicology, vol. 63, 136-142, 2014.
[15]	Ma, L,, Chen, H., Yan, H., Wu, L. and Zhang, W. “Food safety knowledge, attitudes, and behavior of street food vendors and consumers in Handan, a third tier city in China.” BMC Public Health, vol. 19, no. 1128, 2019.
[16]	Atobla, K., Akoa, E.E., Bonny, A.C., Dadié, A., Karou, T.G., Niamke S., “Pork supply chain, consumption and risk factors for infections of consumers in the Abidjan district (Côte d'Ivoire).” Food and Environment Safety, vol. 16, no. 17, 20-31, 2018.
[17]	Bell, L.N., Wetzel, C.R. and Grand, A.N., “Caffeine content in coffee as influenced by grinding and brewing techniques.” Food Research International, vol. 29, no. 8, 785-789, 1996.
[18]	McCusker, R.R., Goldberger, B.A. and Cone, E.J., “Caffeine content of specialty coffees.” Journal of Analytical Toxicology, vol. 27, no. 7, 520-522, 2003.
[19]	Barbara M.T., Donald M.C., Peter C., Ursula E. and Beverley H. “Energy drink consumption and impact on caffeine risk, Food Additives & Contaminants: Part A”, vol. 31, no. 9, 1476-1488, 2014.
[20]	Association of Southeast Asian Nations (ASEAN) “Prepare and serve non-alcoholic beverages. Trainee Manual”. D1.HBS.CL5.07, pp 1-73, 2013.
[21]	Lucca, A. and Torres, E.A.F.S., “Street-food: the hygiene conditions of hot-dogs sold in São Paulo, Brazil.” Food Control, vol. 17, no. 4, 312-316, 2006.
[22]	Hanashiro, A., Morita, M., Matte, G.R., Matte, M.H., and Torres, E.A.F.S., “Microbiological Quality of Selected Street Foods From a Restricted Area of Sao Paulo City, Brazil”. Food Control, vol. 16, no. 5, 439-444, 2005.
[23]	Ceyhun Sezgin, A. and Şanlier, N. “Street food consumption in terms of the food safety and health.” Journal of Human Sciences, vol. 13, no. 3, 4072-4083, 2016.
[24]	Muzaffar, A.T., Huq, I. and Mallik, B.A. “Entrepreneurs of the Streets: An Analytical Work on the Street Food Vendors of Dhaka City”. International Journal of Business and Management, vol. 4, no. 2, 80-88, 2009.
[25]	Buscemi, S., Barile, A., Maniaci, V., Batsis, J.A., Mattina, A., and Verga, S., “Characterization of street food consumption in Palermo, possible effects on health”. Nutrition Journal, vol. 10, no. 119, 2011.
[26]	Kok, R. and Balkaran, R. “Street Food Vending and Hygiene Practices and Implications for Consumers.” Journal of Economics and Behavioral Studies, vol. 6, no. 3, 188-193. 2014.
[27]	World Health Organization (WHO), “Basic steps to improve safety of street-vended food”. International Food Safety Authorities Network (INFOSAN), Information Note No.3/2010 - Safety of street-vended food, 2010. [website on the Internet]. [Accessed Nov. 9, 2019]. Available at: http://www.who.int/foodsafety/fs_management/No_03_StreetFoodJun10_en.pdf
[28]	Narin I., Colak H., Turkoglu O., Soylak M. and Dogan M., “Heavy metals in black tea samples produced in Turkey”. Bulletin of Environmental Contamination and Toxicology, vol. 72, 844-849, 2004.
[29]	Nawrot, P., Jordan, S., Eastwood, J., Rotstein, J., Hugenholtz, A.and Feeley, M., “Effects of caffeine on human health.” Food Additives & Contaminants, vol. 20, no. 1, 1-30. 2003.
[30]	Yamato T., Kino M., Obata T., Ohta H. and Aomine M., 2002. “Modulatory Effect of Coffee on Restrained Stress-Induced Release of Neurotransmitters in Rat,” Journal of Japanese Society of Nutrition and Food Science, vol. 55, no. 2, 85-91. 2002.
[31]	Garzaro, M., Raimondo, L., Pecorari, G., Sensini, M., Riva, G., Palmo, A. and Giordano, C., “Digestibility, Palatability and Emotional Status after Ingestion of an Iced Dessert: Analysis of Subjective Responses in 100 Healthy Volunteers,” Journal of Biological Regulators & Homeostatic Agents, vol. 25, no. 1, 101-107, 2011.
[32]	Glade, M.J., “Caffeine-not just a stimulant”, Nutrition, 26, 932-938, 2010.
[33]	Amankwaah, D., Nnuro, W., Awudza, J. and Afful S., “Determination of heavy metals in cocoa beans from some major cocoa growing regions in Ghana.” Food Science and Technology, vol. 16, no. 1, 225-235, 2015.
[34]	Heckman, M.A., Sherry, K.and Gonzalez De Mejia, E., “Energy drinks: an assessment of their market size, consumer demographics, ingredient profile, functionality, and regulations in the United States.” Comprehensive Reviews in Food Science and Food Safety, vol. 9, 303-317, 2010.
[35]	Demura S., Aoki H., Mizusawa T., Soukura K., Noda M. and Sato T., “Gender Differences in Coffee Consumption and Its Effects in Young People.” Food and Nutrition Sciences, vol. 4, no. 7, 748-757, 2013.
[36]	Mirmiran, P., Mohammadi-Nasrabadi, F., Omidvar, N., Hosseini-Esfahani, F., Hamayeli-Mehrabani, H., Mehrabi, Y. and Azizi, F., “Nutritional Knowledge, Attitude and Practice of Tehranian Adults and Their Relation to Serum Lipid and Lipoproteins: Tehran Lipid and Glucose Study” Annals of Nutrition and Metabolism, vol. 56, no. 3, 233-240, 2010.
[37]	Nasiruddin, K., “Caffeinated beverages and energy drink: pattern, awareness and health side effects among Omani university students.” Biomedical Research, Vol. 30, no. 1, 2019.
[38]	Pilling, V.K., Brannon, L.A., Shanklin, C.W., Howells, A.D. and Roberts, K.R., “Identifying specific beliefs to target to improve restaurant employees’ intentions for performing three important food safety behaviours”. Journal of the American Dietetic Association, vol. 108, 991-997, 2008.
[39]	Omemu, A.M. and Aderoju, S.T. “Food Safety Knowledge and Practices of Street Food Vendors in the City of Abeokuta, Nigeria”. Food Control, 19, 396-402, 2008.
[40]	Biswas, S., Parvez, M.A.K., Shafiquzzaman, M., Nahar, S., and Rahman, M.N., “Isolation and characterization of Escherichia coli in ready-to-eat foods vended in Islamic University, Kushtia.” Journal of Bio-Science, vol. 18, no.1, 99-103, 2010.