Detection of Health Risk Indicators Related to the Consumption of Cola nitida Nuts in Côte d'Ivoire
Comoé Koffi Donatien Benie *
Department of Biosciences, Laboratory of Biotechnology, Agriculture and valorization of Biological Resources, University of Félix Houphouët Boigny, Abidjan, Côte d’Ivoire and Department of Food Science and Technology, Laboratory of Biotechnology and Food Microbiology (LMBM), University of Nangui-Abrogoua, Abidjan, Côte d’Ivoire and Department of Bacteriology and Virology, Institut Pasteur of Côte d'Ivoire (IPCI), Abidjan, Côte d’Ivoire.
Solange Aka-Gbezo
Department of Food Science and Technology, Laboratory of Biotechnology and Food Microbiology (LMBM), University of Nangui-Abrogoua, Abidjan, Côte d’Ivoire.
Moussa Konate
Department of Biosciences, Laboratory of Biotechnology, Agriculture and valorization of Biological Resources, University of Félix Houphouët Boigny, Abidjan, Côte d’Ivoire.
Koffi Maïzan Jean Paul Bouatenin
Department of Food Science and Technology, Laboratory of Biotechnology and Food Microbiology (LMBM), University of Nangui-Abrogoua, Abidjan, Côte d’Ivoire.
Kraidy Athanase Otchoumou
Department of Biosciences, Laboratory of Biotechnology, Agriculture and valorization of Biological Resources, University of Félix Houphouët Boigny, Abidjan, Côte d’Ivoire.
Aya Carole Bonny
Department of Biosciences, Laboratory of Biotechnology, Agriculture and valorization of Biological Resources, University of Félix Houphouët Boigny, Abidjan, Côte d’Ivoire.
Kossa Marie Josée Yao
Department of Food Science and Technology, Laboratory of Biotechnology and Food Microbiology (LMBM), University of Nangui-Abrogoua, Abidjan, Côte d’Ivoire.
Anoh Xavier Kouamelan
Department of Food Science and Technology, Laboratory of Biotechnology and Food Microbiology (LMBM), University of Nangui-Abrogoua, Abidjan, Côte d’Ivoire.
Nohya Delvina Okondza
Laboratory of Human Nutrition and Quality Control, Denis Sassou Nguesso University, Kintélé, Republic of the Congo.
Dissinviel Stéphane Kpoda
University Center of ZINIARE/Joseph Ki-Zerbo University, Ouagadougou, Burkina Faso.
Koua Atobla
Department of Biosciences, Laboratory of Biotechnology, Agriculture and valorization of Biological Resources, University of Félix Houphouët Boigny, Abidjan, Côte d’Ivoire and Department of Food Science and Technology, Laboratory of Biotechnology and Food Microbiology (LMBM), University of Nangui-Abrogoua, Abidjan, Côte d’Ivoire.
Nathalie Guessennd
Department of Bacteriology and Virology, Institut Pasteur of Côte d'Ivoire (IPCI), Abidjan, Côte d’Ivoire.
Camara Fatoumata Épouse Fadika
Department of Food Science and Technology, Laboratory of Biotechnology and Food Microbiology (LMBM), University of Nangui-Abrogoua, Abidjan, Côte d’Ivoire.
Adjéhi Dadie
Department of Food Science and Technology, Laboratory of Biotechnology and Food Microbiology (LMBM), University of Nangui-Abrogoua, Abidjan, Côte d’Ivoire and Department of Bacteriology and Virology, Institut Pasteur of Côte d'Ivoire (IPCI), Abidjan, Côte d’Ivoire.
*Author to whom correspondence should be addressed.
Abstract
The production and marketing of kola nuts are affected by health-related constraints despite their socio-economic and cultural importance. This study aimed to identify health risk indicators associated with Cola nitida nuts consumed in Côte d’Ivoire. A total of 150 nuts, comprising 75 red and 75 white varieties, were examined. Microbiological and biochemical methods were used to isolate and identify microorganisms, and antibiotic resistance was assessed using the Mueller-Hinton agar diffusion method. Overall bacterial and fungal contamination rates were 60.7% and 78.0%, respectively. Red nuts showed bacterial and fungal contamination rates of 64.0% and 88.0%, compared with 57.33% and 68.0% in white nuts. The bacterial species detected, in descending prevalence, were Escherichia coli (28%), Clostridium perfringens (26%), Staphylococcus aureus (25%), and Pseudomonas aeruginosa (20%). The fungal contaminants detected were Aspergillus flavus (24%), Candida sp. (23%), Aspergillus niger (15%), Aspergillus fumigatus (14%), Rhizopus stolonifer (8%), Mucor sp. (8%), and Fusarium oxysporum (8%). The isolated P. aeruginosa, S. aureus, and E. coli strains showed varying levels of antibiotic resistance, including resistance to ticarcillin, ciprofloxacin, cefoxitin, oxacillin, and amoxicillin. These findings indicate the presence of bacterial and fungal contaminants, including antibiotic-resistant strains, in sampled C. nitida nuts. Monitoring and hygiene control throughout the kola nut supply chain are therefore warranted to reduce potential consumer exposure.
Keywords: Cola nitida, kola nut, microbiological contamination, health risk indicators, bacterial contamination, fungal contamination, antimicrobial resistance, Escherichia coli, Staphylococcus aureus