Evaluation of the Microbiological Quality of Pastries Marketed in the City of Man (Côte d’Ivoire)

Food safety is a major problem for all agro-food industries. Thus, with the COVID-19 pandemic, the problem becomes more crucial because it is essential to safeguard the health and safety of all those who work in food production. This product undergoes transformations and manipulations of which the consumer knows neither the nature nor the manipulators. Thus, pastry products are considered to be sensitive foods and therefore favorable to microbial growth causing food poisoning. The present study consisted in evaluating the microbiological quality of pastries in the city of Man (Côte d’Ivoire). The microbiological analysis was carried out by the decimal dilution technique and according to several standards on 24 samples in two large patisseries in the city. The analyzes revealed that the Total Aerobic Mesophilic Flora (FMAT) is present in 50% of the samples analyzed in the “ALI- BABA” pastry and 75% in the “BRIOCHE” pastry,ˮ The Staphylococcus aureus, Escherichia coli and salmonella germs are absent in all the samples analyzed for the two pastries. Thus, these pastry products are not completely clean; it is important to analyze the quality of other pastry products.