International Journal of Applied Microbiology and Biotechnology Research
ISSN: 2053-1818
Vol. 9(1), pp. 10-17, February, 2021

Evaluation of the microbiological quality and antibiotyping of strains of Escherichia coli strains isolated from street foods made from beef sold in Daloa (Côte d'Ivoire)

KOUASSI Kra Athanase1,2, KOFFI Affoué Carole3, KOUASSI Kouassi Clément1,2, DADIE Adjehi2 and DJE Koffi Marcellin2

1Jean Lorougnon GUEDE University, Biochemistry-Microbiology Department, Agrovalorisation Laboratory, BP 150 Daloa, Côte d’Ivoire.
2Nangui Abrogoua University, Department of Food Science and Technology, Laboratory of Food Biotechnology and Microbiology, 02 BP 801Abidjan 02, Côte d’Ivoire.
3University of Man, UFR Agronomic Forest and Environmental Engineering, BP 20 Man, Côte d’Ivoire.

*To whom correspondence should be addressed. E-mail:

Received 06 November, 2020; Received in revised form 23 Novemober, 2020; Accepted 31 December, 2020.


Beef, Yeasts, Molds, Multi-resistant.

The study made it possible to assess the microbiological quality of beef-based foods sold in Daloa, but also to perform an antibiogram on Escherichia coli strains isolated during labour. To carry out the research, thirty-five (35) samples were collected by purchase in five (05) districts of the city of Daloa and then transferred to the microbiology laboratory for analysis. A count followed by isolation of the strains was carried out. An antibiogram was carried on the strains of E. coli isolated from cooked beef. The results obtained revealed that the level of yeasts, molds and total flora with the samples comply with the microbiological criteria established by the European Community. As for total coliforms of Enterobacteriaceae, Staphylococci, Enterococci and E. coli, some samples taken from certain areas of the city did not meet the established criteria. Regarding resistance tests carried out on 10 strains of E. coli in the presence of 11 antibiotics usually used in human therapy, there was a multi-resistance of the strains to certain antibiotics. The presence of these nonconforming microorganisms is often the cause of certain food infections.

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