Issues in Biological Sciences and Pharmaceutical Research

Original Research Article

Toxicological risk assessment of dairy products marketed in the markets of the city of Yaoundé, Cameroon

Yinyang Jacques1, Ngene Jean Pierre1, Manaoda Antoine vayaraï*1, Ekodo Jean Brice1 and Adiogo Dieudonné1


1Department of Pharmaceutical Sciences, Faculty of Medicine and Pharmaceutical Sciences, The University of Douala, PO Box 2701 Douala, Cameroon.

*Corresponding Author Email: manaoda.antoine86(at)gmail.com

Yinyang Jacques

Ngene Jean Pierre

Manaoda Antoine vayaraï

Ekodo Jean Brice

Adiogo Dieudonné


Article Number: ibspr.22.002  |   Pages: 7-11  |   Vol. 10 (1), February 2022   |   DOI: https://doi.org/10.15739/ibspr.22.002

 Received: October 29, 2021  Accepted: December 13, 2021  Published: February 11, 2022

Abstract

Milk is one of the most precious natural materials for living organisms, including microorganisms. The growth of microorganisms in milk products can turn milk diaries from high-quality food to poison. Therefore, this work aimed to analyse the total microbial flora on the one hand and at the toxicological risk associated with food additives in these products on the second hand. This was a prospective descriptive cross-sectional study carried out in Yaoundé from January to July 2017. Milk diaries consisting of fermented, pasteurized, and sterilized milk were randomly collected from sellers at the markets in Yaounde according to the database provided by the Department of Commerce. Microbiological analysis was performed using the standard protocol at the medical analysis laboratory of Yaoundé Military Hospital. The toxicological analysis was performed by cross-checking the documented toxicity of the listed food additives. Based on the data, fermented milk was the most abundant (60%), followed by sterilized milk (skimmed milk 12.5%, whole milk 12.5%, and semi-skimmed milk 7.5%) and finally 7.5% pasteurized milk. The microorganisms were mostly found in fermented milk and were represented by staphylococci (22.5%), yeasts and moulds (17.5%), enterobacteria (10%) and listeria (17.5%). (E122 (2%) and E124 (2%)) were found in these dairy products. The pH of dairy products varied between 3 and 5, with an average of 4.3. This work has highlighted the presence of undesirable microorganisms in Diary products as well as Azorubine and Ponceau IV R that in combination may be harmful to the health of the consumer.

Keywords:

Dairy products, microorganisms, food additives, Yaoundé

How to Cite this Article

Yinyang J,  Pierre NJ,  Vayaraï MA, Ekodo JB, Dieudonné A (2022). Toxicological risk assessment of dairy products marketed in the markets of the city of Yaoundé, Cameroon. Issues Biol. Sci. Pharma. Res. 10(1):7-11.

Author(s) retain the copyright of this article. Author(s) agree that this article remain permanently open access under the terms of the Creative Commons Attribution License 4.0 International License.


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