Assessment of Current Sanitary Quality of Market Garden Products in the Yopougon Municipality

Abstract

Aims: Inadequate agricultural practices and poor hygiene among vegetable growers increase the risk of food contamination, compromising public health and degrading natural resources. This study evaluates the impact of different cleaning treatments (sodium bicarbonate, sodium hypochlorite, and their combination) on microbial contamination and the presence of heavy metals in vegetables (lettuce, tomatoes, cucumbers, peppers). Methodolgy: Samples of vegetables from various production sites in Yopougon Municipality were treated with sodium bicarbonate, sodium hypochlorite, or a combination of both. Each vegetable was subjected to microbiological characterization. The levels of Aerobic Mesophilic Germs, Staphylococcus aureus, Bacillus cereus, yeast and mold, Enterobacteria, Escherichia coli and Salmonella contamination and the presence of heavy metals (Lead (Pb), Cadmium (Cd), Mercury (Hg), Arsenic (As), Nickel (Ni), Copper (Cu) and Zinc (Zn)) were measured using standard procedures.  Results: Microbiological analyzes revealed bacteriological contamination of all Raw-Consumed Vegetables tested. Microbial counts remain below normative thresholds for most samples.  Each treatment has a specific role to play in disinfecting raw vegetables: sodium bicarbonate in frozen water reduces the microbial load and eliminates pesticide residues, while giving vegetables a crisp, shiny appearance. Sodium hypochlorite in tap water effectively destroys any remaining pathogens. Their combination maximizes the reduction of microbial contaminants, optimizing disinfection, while revealing results that meet the AFNOR standard (1996) microbiological quality for vegetables consumed raw. Analysis of lettuce, tomato, cucumber and bell pepper samples revealed the presence of various heavy metals, some of which require special attention to ensure consumer safety. However, the risk quotient (RQ) shows that the heavy metal content of each vegetable  has an RQ of less than 1, indicating a low risk to the consumer.  Conclusion: This study showed that the combination of both treatments proved most effective in reducing microbial contamination, highlighting the importance of improving hygiene practices to ensure the safety of fresh produce.