International Journal of Agricultural Policy and Research
Vol.4 (10), pp. 217-226, October, 2016
Available online at https://www.journalissues.org/IJAPR/
Article 16/ID/JPR067/10/ pages
Author(s) agree that this article remain permanently open access under the terms of the Creative Commons Attribution License 4.0 International License.
Original Research Article
Effect of thermals constraints on enteropathogenic Escherichia coli survival in porridges based on maize (Zea mays) or millet (Pennicetum glaucum) flour traditionally made in Côte d’Ivoire
*1Kouamé N’zebo Désiré, 1Dadié Adjéhi, 1Yobouet Bassa Antoine, 1Alloué-Boraud W.A Mireille, 2Kouassi Nazaire, 3Dako Etienne, and 1Djè Koffi Marcellin
1Department of Food Science and Technology / Laboratory of Biotechnology and Food Microbiology, Université Nangui Abrogoua, Abidjan, Côte d’Ivoire.
2Laboratory of Molecular pathology and biotechnology / National Center of Agronomic Research, Abidjan, Côte d’Ivoire.
3Laboratory of Biotechnology and Molecular Biology, ESANEF, Moncton, Canada.
*Corresponding Author E-mail: k_nzebo(at)yahoo.fr
Tel. +225 07 32 07 36
Enteropathogenic Escherichia coli species are considered as one of the main causes of bacterial gastroenteritis in children. The aim of this study was to determine the survival of enteropathogenic Escherichia coli strains in millet and maize porridges made with traditional flour under the effect of thermal forces. An inoculum of 102 CFU/ml of each strain was obtained by heating in Brain and Heart Infusion. Five strains harboring enteropathogenic Escherichia coli virulence factors were introduced in infant porridges made by theses flours. Survival rate was measured under the effects of various thermal forces including 50, 55, 60 and 65°C during 15 minutes. The results reveal that, more than 90% of enteropathogenic Escherichia coli strains survive in the porridges after 15 minutes of treatment at 50°C and 55°C with a rate of 1.2 to 1.75 x log CFU/ml. From 60°C to 65°C, the time required for their thermal death varied from 3 minutes to 6 minutes in the two matrixes. The results of the study showed that, the traditional method of porridges cooking temperature for reducing enteropathgenic Escherichia coli infection risk for infant consumers, need an adaptation at least of 60°C.
Key words: Enteropathogenic Escherichia coli, survival, porridge, millet, maize.