EVALUATION OF PRACTICES AT RISK OF MICROBIAL CONTAMINATION IN THE PRODUCTION CHAIN OF VEGETABLE SALADS SOLD IN PUBLIC CATERING IN THE SUBURBAN AREA OF ABIDJAN, IVORY COAST

In Cote dIvoire, the absence of good hygiene practices in certain sectors is common, especially in the market gardening sector, which could increase the risk of collective food poisoning. The objective of the study was to evaluate the practices and risks of microbial contamination, in the production chain of the suburban area of Abidjan. A survey was carried out using a questionnaire with 575 people involved in the sector, in particular producers, sellers, restaurateurs and consumers on the Anyama, Adiopodoume, Bonoua and Dabou sites. On the various sites of the study, 70% of market gardening is practiced by men, 80% of whom do not have a level of education for compliance with hygiene rules. The producers use 95% of the untreated water emanating from wells, ponds and lagoons to water the vegetables. The sites lack sanitary facilities (80%), so the producers go to the saddle near the fields. In the markets, saleswomen relieve themselves in public toilets (84.4%) by washing their hands with soap-free water (64.1%). Restaurateurs serve pre-cut vegetables (52%) and stored at room temperature for three to four hours (67.2%) before consumption. Consumers claim to consume vegetable salads (61.7%) preferably at breakfast (57%) and at least once a day (66%). Constant monitoring of the application of hygiene rules must be established from the producer passing through the markets to the consumers plate, in order to prevent the appearance of food poisoning of vegetables and guarantee the health of all.