TITLE:
Prevalence of Salmonella in Fresh Produce Tomatoes Sold in Open Market in Ouagadougou, Burkina Faso
AUTHORS:
Hanseni Bognini, Assèta Kagambèga, WP Bertrand Tiendrebeogo, Abdallah Sawadogo, Nicolas Barro, Théodore Knight-Jones, Michel Dione
KEYWORDS:
Salmonella, Tomatoes, Hygiene, Food Security
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.14 No.12,
December
21,
2023
ABSTRACT: Tomato is a widely consumed vegetable in Burkina Faso and throughout the
world. However, when handled improperly, it can serve as a vector of pathogen
transmission to human if ingested raw or through cross-contamination with
cooked food. This study aimed to determine the prevalence of Salmonella spp from tomatoes sold in the markets of Ouagadougou, Burkina Faso and
characteristics of vending conditions. One hundred and ninety-eight (198)
different tomato samples were randomly purchased from one hundred and thirteen
(113) different vendors in the markets of Ouagadougou. The samples were
examined and classified into three categories according to their texture and
the level of deterioration. The prevalence of Salmonella spp identification
was determined using standard microbiological methods. A survey was
conducted using a questionnaire on transport and vending conditions for
tomatoes. In total, Salmonella prevalence was 19.19% in all tomato’s samples
analyzed and was 18.18% for intact category, 22.73% in D2 category
and 16.67% in category D4. The survey revealed poor transport and sales
conditions for the majority of tomato sellers. The present study revealed the
presence of Salmonella in tomatoes samples. These results highlight the risk
associated with the consumption of tomatoes if hygienic practices are not
respected during tomatoes handling and preparation. The results of the study
also show the need to wash tomatoes systematically after purchase with a
disinfectant, especially tomatoes sold in open markets in developing countries.