Portage of Bacteria Responsible of Foodborne Illness in Scholarly Canteens (Republic of Benin)

Honoré Sourou Bankolé, Tossou Jacques Dougnon, Patrick Aléodjrodo Edorh, Tamègnon Victorien Dougnon, Magloire Legonou, Jean Robert Klotoé, Frédéric Loko

Interfaculty Center of Formation and Research in Environment for the Sustainable Development, Laboratory of Toxicology and Environmental Health, University of Abomey-Calavi (UAC), Cotonou, Benin.
Laboratory of Food Microbiology, Ministry of Health, Cotonou, Benin.
Polytechnic School of Abomey-Calavi, Research Laboratory in Applied Biology, University of Abomey-Calavi, Cotonou, Benin.

DOI: 10.4236/aim.2012.23041                

Abstract

This study has determined the portage of bacteria responsible for foodborne illness in the school canteen staff. 336 samples taken on the nose, mouth and hands were collected. Microbiological analyses were realized and several pathogenic bacterial strains were isolated from the vendors: Staphylococcus aureus (26/122), sulphite-reducing clostridia (14/122) and Escherichia coli (10/122). The food vendors in the school canteen may be the vectors of germs that cause food poisoning among young students.

Keywords

Portage; Bacteria; Food; Escherichia coli; Disease

Conflicts of Interest

The authors declare no conflicts of interest.

References

[1]	OMS, “Une Alimentation à Moindre Risque pour une Meilleure Santé,” In La Stratégie Mondiale de l’OMS Pour la Salubrité des Aliments, Genève (Suisse), 2001, pp. 20-22.
[2]	O. Cerf, M. Eliaszewicz and C. Lahellec, “Les Maladies Infectieuses d’Origine Alimentaire,” Académie des Sciences, la Ma?trise des Maladies Infectieuses, Edition edp Sciences, 2006, pp. 172-174.
[3]	I. Sanoui, K. L. Kam, L. Sangaré and A. Tougouma, “Diarrhées Aigues de l’Enfant: Aspects Epidémiologiques, Cliniques et Evolutifs en Milieu Hospitalier Pédiatrique à Ouagadougou,” Médecine d’Afrique Noire, Vol. 46, No. 1, 1999, pp. 20-26.
[4]	Ministère de la Santé Publique, “Distribution des cas de Maladies à Potentiel Epidémique par Zone Sanitaire en 2006 au Bénin, SNIGS-MS,” Annuaire des Statistiques Sanitaires, Rapport Epidémiologique Annuel au Bénin, 2006.
[5]	E. Scallan, R. M. Hoekstra, F. J. Angulo, R. V. Tauxe, M. A. Widdowson and S. L. Roy, “Foodborne Illness Acquired in the United States—Major Pathogens,” Emerging Infectious Disease, Vol. 17, No. 1, 2011, pp. 7-15. doi:10.3201/eid1701.09-1101p1
[6]	J. A. Flint, Y. T. Van Duynhoven, F. J. Angulo, S. M. DeLong, P. Braun and M. Kirk, “Estimating the Burden of Acute Gastroenteritis, Foodborne Disease, and Pathogens Commonly Transmitted by Food: An International Review,” Clinical Infectious Diseases, Vol. 41, No. 5, 2005, pp. 698-704.
[7]	T. Kuchenmuller, S. Hird, C. Stein, P. Kramarz, A. Nanda and A. H. Havelaar, “Estimating the Global Burden of Foodborne Diseases—A Collaborative Effort,” Eurosurveillance, Vol. 14, No. 18, 2009, p. 19195.
[8]	L. P. Kouadio, E. Atindehou and N. B. Ekra, “Etude de la Potabilité des Eaux de Boisson en Sachets Vendues aux Abords des Ecoles Primaires Publiques d’Abidjan,” Bulletin de la Société de Pathologie Exotique,Vol. 2, 1998, pp. 167-168.
[9]	T. Badédji and R. Moumouni Moussa, “Portage des Bactéries Responsables de Toxi-Infections Alimentaires Chez les Manipulateurs d’Aliments Dans les Cantines Scolaires,” Mémoire de DIT, Université d’Abomey-Calavi, Bénin, 2008.
[10]	P. Mensah, “Street Foods in Accra: How Safe Are They?” Bulletin of the World Health Organisation, Vol. 7, No. 80, 2002, pp. 546-554.
[11]	F. J. Timothy, E. K. Molly, S. P. B. Susan and W. Michael, “An Outbreak of Community-Acquired Foodborne Illness Caused by Methicillin-Resistant Staphylococcus aureus,” Emerging Infectious Disease, Vol. 8, No. 1, 2002, pp. 82-84. doi:10.3201/eid0801.010174
[12]	M. I. Mirabaud, “Entérobactéries à Bêta-Lactamases à Spectre Elargi En Pédiatrie,” Thèse de Doctorat en Médecine, Université de Genève, Suisse, 1996.
[13]	C. Dosso and A. Kadio, “Place des Diarrhées Bactériennes Dans les Pays en Développement, Manuscrit n°PF02,” Journée en hommage au Professeur A, Dodin, Abidjan, Cote d’Ivoire, 1998.
[14]	B. China, Y. Ghafir and G. Daube, “Estimation Quantitative et Qualitative par Amplification Génétique de Bactéries Présentes Dans les Denrées Alimentaires,” Annales de Médecine Véterinaire, Vol. 147, 2002, pp. 99-109.
[15]	T. V. Dougnon, H. S. Bankolé, A. P. Edorh, T. J. Dougnon, M. Gouissi, A. Hounkpatin, S. Montcho, H. Azonhè, J. R. Klotoé and M. Boko, “Evaluation of the Microbiological Quality of the Leaves of Solanum macrocarpum L. Cultivated with the Chicken’s Droppings and Water of Marsh in Cotonou (Republic of Benin),” International Journal of Biosciences, Vol. 2, No. 2, 2012, pp. 45-52.
[16]	H. S. Tranter, “Foodborne Staphylococcal Illness,” The Lancet, Vol. 336, No. 8722, 1990, pp. 1044-1046. doi:10.1016/0140-6736(90)92500-H
[17]	M. R. El-Sherbeeny, “Microbiological Profile and Storage Temperatures of Egyptian Rice Dishes,” Journal of Food Protection, Vol. 48, No. 1, 1985, pp. 39-43.
[18]	M. Cornu and P. Rosset, “Appréciation Quantitative de la Croissance Bactérienne Potentielle à Partir de Profils Temps-Température,” Bulletin de l’Académie Vétérinaire de France, Vol. 1, No. 157, 2004, pp. 93-100.