Bacteriological Study of Grilled Fish Consumed in Yamoussoukro Commune, Political Capital of C te d'Ivoire

The objective of this study is to evaluate hygienic quality of "grilled fish" sold in the streets of Yamoussoukro, political capital of C te d'Ivoire. We have concentrated on the steps of fresh fish rumove guts (scale/evisceration), grilled, condiments, mixed condiments and grilled fish ready for consumption. Microbiological analyses aimed on the counts Total Aerobic Mesophilic Flora (TAMF) on PCA agar, Staphylococci (STAPH) on Mannitol-Chapman agar, Total Coliforms (TC) and Thermotolerant (THC) BCP-D agar, (SAL) Salmonella DCLS agar. 144 samples were analyzed during three months (april to june 2009). It appeared that the preparation of the fish before cooking is not hygienic. However cooked remains the best way to reduce the number of corrupt samples. The production of the final meal, with the addition of condiments leads of the food re-contamination.