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Hygienic Quality of Macrotermes (Isoptera, Termitidae) alates (consumed in Lomé Togo)

Asian Journal of Biological and Life Sciences,2022,11,2,586-593.
Published:September 2022
Type:Research Article
Author(s) affiliations:

Kadanga Mawabena1,*, Kasseney Dodji Boris2, Dossou Bayi Reine3, Awili Tètouwalla3, Mélila Mamatchi2, Paka Essodolom4, Tchacondo Tchadjobo3, Glitho Adolé Isabelle2

1Ecole des Assistants Médicaux (EAM), Université de Lomé, 01BP, Lomé, TOGO.

2Faculté Des Sciences (FDS), Université de Lomé, 01BP, Lomé, TOGO.

3Ecole Supérieure des Techniques Biologiques et Alimentaires (ESTBA), Université de Lomé, 01BP, Lomé, TOGO.

4Institut Togolais de Recherche Agronomique (ITRA), Agoè-Cacavéli, Lomé, TOGO.


Aim/Background: Macrotermes alates are a source of animal protein for many populations. However, their consumption is not without health risks related to their hygienic quality. This study aims to evaluate the hygienic quality of alates of the genus Macrotermes consumed in Lomé. Materials and Methods: An analysis of some germs was then carried out on traditionally caught and roasted samples. These samples were compared to those obtained by capture with a swabbing net and oven dried at 45°C for 72 hr. The impact of packaging with or without wrapping on the hygienic quality during storage was also assessed. Results: The data obtained showed that the alates samples captured and roasted in the traditional way were highly contaminated with the germs of interest after 7 days of storage. Unpackaged alates were more contaminated (25354333.00 ± 835.00 cfu/g FMAT, 6840.00 ± 92.00 cfu/g TC, 533.33 ± 62.00 cfu/g CF, 313.30 ± 12.99 cfu/g yeast and 46763.00 ± 418,00 cfu/g mould) than the packaged ones (570.00 ± 40.00 cfu/g FMAT, 16.00 ± 03.67 cfu/g TC, 10.00 ± 02.01 cfu/g CF, 07.01 ± 0.99 cfu/g yeast and 16.00 ± 02.00 cfu/g mould). In contrast, the oven dried and packaged alates sample showed only traces of FMAT (02.00 ± 00.10 cfu/g). Conclusion: It appears that the microbiological quality of consumed alates depends not only on the capture and cooking methods, but also on the packaging for preservation. It is therefore necessary to raise awareness of good hygiene practices in the interests of consumer health safety.