Microbiological characterization of salty bread, soy cheese and three yogurt varieties sold in the streets of Benin
Microbiological characterization of salty bread, soy cheese and three yogurt varieties sold in the streets of Benin
Foodstuffs is a favorable environment for microorganism’s growth. Thus, the germs likely to be found in these foods can be at the base of several food poisoning. The objective of the study was to evaluate the microbiological quality of some foods prepared and sold in Benin. To do this, a prospective descriptive survey was conducted in five major cities (Cotonou, Abomey-Calavi, Porto-Novo, Lokossa and Abomey) of Benin. It collected samples of salted bread, soy cheese and three yogurt varieties (D