Study of the Microbiological Quality of Artisanal Soft Drinks (Bissap, Gnamankoudji) Produced in the Haut Sassandra Region, Daloa Department, Ivory Coast

Abstract

The consumption of non-alcoholic artisanal beverages is increasing rapidly in African cities. This study aimed to investigate the microbiological quality of the artisanal beverages Bissap and Gnamankoudji, produced and sold in the Daloa health district. The results revealed that the pH of Gnamankoudji varies, reaching a value of 10.6. The pH of Bissap, on the other hand, reaches a value of 9.1. The loss of acidity, combined with high sugar content (17.35° Brix), creates an environment conducive to microbial growth. Microbiological analyses revealed a high level of contamination. The bissap from Zaibo showed the highest concentration of mesophilic aerobic bacteria (12,570 CFU/mL), while the Gnamankoudji from Bediala exhibited the highest concentrations of psychrophilic bacteria (8,478 CFU/mL) and yeasts/molds in Gboguhe (1,150 CFU/mL). Thermotolerant coliform and enterobacteria counts reached 539 CFU/mL and 4,278 CFU/mL, respectively, in the Gnamankoudji from Gadouan. The analysis also revealed a scattered presence of Bacillus cereus at some study sites. In contrast, Listeria monocytogenes was detected at the majority of study sites. These results confirm the urgent need for corrective measures, including training producers in good hygiene practices and strengthening quality controls to ensure consumer safety.