Vendor Practices, Consumption and Contamination by Escherichia coli and Staphylococcus aureus in “Choukouya” Braised Beef in Abidjan (Côte d’Ivoire)

Grah Gnambahon Ruth^1, , Koné Tadiogo Naty Amine¹, Atobla Koua², Kouamé N’zebo Désiré³, Benié Comoé Koffi Donatien³, Yakoura Karidja Ouattara³ and Dadié Adjehi¹

¹Department Name, Organization Name, City, Country

²Laboratory of Microbiology and Biotechnology, Nangui Abrogoua University, Abidjan, Côte d'Ivoire

³Laboratory of Laboratory of Biotechnology, Agriculture and Valuation of Biological Resources, Department of Biosciences, Felix Houphouet-Boigny University, Abidjan, Côte d´Ivoire

Cite this paper:
Grah Gnambahon Ruth, Koné Tadiogo Naty Amine, Atobla Koua, Kouamé N’zebo Désiré, Benié Comoé Koffi Donatien, Yakoura Karidja Ouattara and Dadié Adjehi. Vendor Practices, Consumption and Contamination by Escherichia coli and Staphylococcus aureus in “Choukouya” Braised Beef in Abidjan (Côte d’Ivoire). American Journal of Microbiological Research. 2025; 13(3):45-51. doi: 10.12691/ajmr-13-3-2

Abstract

In Côte d’Ivoire, Braised beef or “Choukouya”, is particularly appreciated for its unique taste. She is a staple of street food. Consequently, it may be contaminated with potentially pathogenic germs due to vendor hygiene, inadequate cooking, preparation and sales conditions, or exposure to open air on the streets. This study evaluated the levels of beef contamination sold in Abidjan by Escherichia coli and Staphylococcus aureus, while analyzing sales practices and conditions that could affect public health. A survey was conducted with 600 consumers and 150 ʺchoukouyaʺ vendors. Additionally, 300 beef samples fresh and braised were collected, including 100 from slaughterhouses, 100 from markets, and 100 braised samples. Contamination by E. coli and S. aureus was evaluated using enumeration methods on TBX and enriched Baird-Parker media. The results highlighted the popularity of ʺchoukouyaʺ in diets. However, contamination factors were identified, notably poor hygiene of meat, ingredients, vendors, and sales environments. All fresh meat samples were contaminated with E. coli and S. aureus. Average microbial loads were 2.2 ± 3.1 log10 CFU/g (E. coli) and 3.9 ± 3.5 log10 CFU/g (S. aureus) for fresh meat from slaughterhouses, and 2.1 ± 3.5 log10 CFU/g and 3 ± 3.6 log10 CFU/g, respectively, for market-sourced meat. Braised meat showed loads of 0.1 ± 0.7 log10 CFU/g (E. coli) and 1.2 ± 2.2 log10 CFU/g (S. aureus). These results underscore the urgent need to strengthen hygiene measures to ensure the safety of beef.

Keywords:
choukouya beef Escherichia coli S taphylococcus aureus infections food safety Côte d’Ivoire

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