Assessment of Coliforms as Indicators of the Hygienic Quality of Natural Cocoa Masses Produced in Côte d’Ivoire

Abstract

The microbiological hygiene quality of natural cocoa mass is an important consideration for public health safety, economic valorisation, and the sustainability of the cocoa sector in Côte d’Ivoire. During the production of natural cocoa mass, particularly during cocoa bean fermentation, the cocoa mass is exposed to a succession of microorganisms, some of which may indicate faecal contamination or inadequate hygiene practices. Objective: This study aimed to assess the level of hygiene control and the risk of faecal-origin contamination of natural cocoa masses produced in Côte d’Ivoire from March to May 2025, using total and thermotolerant coliforms as microbiological indicators. Study Design: This was a descriptive, experimental, and cross-sectional study focused on the assessment of microbiological hygiene indicators in natural cocoa mass. Place and Duration of Study: The study was conducted in the San-Pedro area, Côte d’Ivoire, from March to May 2025, over a period of 3 months. Methodology: Six samples of natural cocoa mass, coded E1 to E6, were collected from three industrial production units (SACO, OLAM, and ICP) located in San-Pedro. The detection, enumeration, and quantification of coliforms were performed on Violet Red Bile Lactose (VRBL) agar in accordance with standardised ISO methods. Colonies were assessed based on observations of their chromatic (colour) and morphological (size, shape, edge, elevation, surface, and opacity) characteristics, followed by enumeration and quantification expressed as CFU/g. Results: No colonies characteristic of total or thermotolerant coliforms were observed in any of the six samples. The corresponding coliform counts (N = 00±00 CFU/g) were below the detection limit of the method for each indicator investigated, indicating no detectable coliform contamination. Conclusion: The natural cocoa masses analysed exhibited satisfactory hygienic quality and reflected good control of production conditions and microbiological hygiene practices.