Title:
MICROBIOLOGICAL ANALYSIS OF FOOD SERVED IN MAKESHIFT RESTAURANTS IN THE CENTRAL MARKET OF KISANGANI, DEMOCRATIC REPUBLIC OF CONGO

Authors:
KAKULE LWANGA Lwanga, KOMBOZI YAYA Dieu-Merci, BASANDJA LONGEMBE Eugène, TAGOTO TEPUNGIPAME Alliance, KAZADI MALUMBA Zoé and PANDA LUKONGO KITRONZA

Abstract:
Introduction: Foodborne illnesses pose a major global public health threat, with adverse consequences for both individuals and healthcare systems. The objective of this study was to assess the bacterial load and sanitary quality of food served in makeshift restaurants in Kisangani. Methods: Twenty food samples were collected from 63 makeshift restaurants in the central market of Kisangani. The samples were analyzed to assess their bacterial load by enumeration of coliforms, staphylococci, and salmonella, and to evaluate the sanitary quality of the food. Results: The results showed that 80% of the samples were contaminated with coliforms, 40% with staphylococci, and 65% with salmonella. None of the samples were of satisfactory quality for the three types of germs. Conclusion: The study revealed that the bacterial load of coliforms, staphylococci, and salmonella is significantly higher than the authorized standards, indicating a flagrant lack of hygiene in the preparation and handling of food. All the meals analyzed presented a potential risk of foodborne infections, threatening the health of consumers as none met the sanitary quality criteria for all the germs studied. Urgent and concerted multisectoral measures are needed to improve food hygiene practices in these establishments, ensure food safety and protect consumer health.

Keywords:
Bacterial load, food sanitary quality, makeshift restaurants, Kisangani.

DOI:
https://doi.org/10.52267/IJASER.2024.5403