ABSTRACT
The
methods of preparation, conservation and sale of Garba, the traditional Ivorian street meal, abundantly consumed in
Côte d’Ivoire, can be exposed to various infections resulting in the poisoning
of consumers. The aim of this study was to evaluate the hygienic quality of Garba through the analysis and the determination of certain toxic chemicals. In
three hundred (300) samples of Garba collected in four districts in Abidjan,
toxic metals (cadmium, mercury, lead), biogenic amine (histamine) and
mycotoxins (aflatoxins and ochratoxin A) were detected and quantified using
official standardized methods. Different toxics analyzed were present at various
levels in the Garba. The mercury, lead, cadmium and histamine levels in the Garba were respectively 0.19 mg/kg, 0.19 mg/kg,
0.03 mg/kg and 32.69 mg/kg. The detected mycotoxins included aflatoxins B1, B2,
G1, G2 and ochratoxin A, with respective average proportions of 3.44 μg/kg,
1.90 μg/kg, 8.07 μg/kg, 0.56 μg/kg and 0.42 μg/kg. The mycotoxins levels in the Garba are higher than the recommended
toxic levels, particularly the ones in aflatoxin B1 and G1. This suggests a
sanitary risk associated with the consumption of this meal. Consequently,
awareness campaigns and training of the Garba sellers in hygiene and a better regulation of this sector by the competent
authorities are required.