Assessment of the Microbiological Quality of Attieke Marketed in the Urban Municipality of Macenta (Republic of Guinea)

Abstract

Attieke is a traditional fermented cassava-based food widely consumed in West Africa, particularly in the Republic of Guinea, where it represents an important component of the daily diet. Its microbiological quality is strongly influenced by artisanal processing methods, post-fermentation handling practices, storage conditions, and marketing environments, which may affect product safety. This study aimed to evaluate the microbiological quality of attieke sold in the urban municipality of Macenta, Guinea. Sixteen samples were randomly collected from different retail outlets and analyzed using standard microbiological methods. The parameters investigated included total aerobic mesophilic flora, total and thermotolerant coliforms, Staphylococcus aureus, yeasts and molds, and Salmonella spp . The results showed total aerobic mesophilic counts ranging from 15 to 1,000 CFU/g. Total coliforms were detected in 62.5% of samples, while thermotolerant coliforms were present in 50%, indicating inadequate hygienic conditions during processing and distribution. Staphylococcus aureus and yeasts and molds were detected in 81.3% of samples, with maximum counts of 44 CFU/g and 310 CFU/g, respectively. Salmonella spp. was not detected in any sample (absence in 25 g). Overall, microbial loads were within acceptable limits for ready-to-eat foods. However, the presence of hygiene indicator microorganisms highlights the need to strengthen good hygiene practices throughout the production and distribution chain in order to improve food safety.