Journal of Food Quality

Research Article

Microbiological Quality of Egusi Pudding, A Traditional Cake of Cucurbitaceae Sold in the City of Yaoundé, Cameroon

Table 1

Mean microbial loads (Log CFU/g) of the different samples of Egusi pudding sold in the city of Yaoundé, Cameroon.

Samples

Sampling sites

TMAF

Enterobacteria

E. coli

MCO (n = 25)

Nkolbissong

4.16 ± 0.02^fhijk

4.65 ± 0.06^f

0.00 ± 0.00^a

3.35 ± 0.06^c

Etoug-Ebe

2.97 ± 0.03^a

3.69 ± 0.12^c

0.00 ± 0.00^a

4.74 ± 0.05^g

Simbock

4.06 ± 0.19^cdefh

5.00 ± 0.00ⁱ

0.00 ± 0.00^a

3.97 ± 0.09^b

0.00 ± 0.00^a

3.00 ± 0.00^b

Etoug-Ebe

4.21 ± 0.05^hijkl

5.09 ± 0.21^jk

4.09 ± 0.12^de

4.95 ± 0.06^f

2.90 ± 0.15^e

3.84 ± 0.08^f

Briqueterie

4.09 ± 0.12^defhi

4.87 ± 0.05^hi

3.47 ± 0.00^c

3.43 ± 0.05^c

0.00 ± 0.00^a

4.90 ± 0.15^j

MMO (n = 25)

Etoug-Ebe

3.90 ± 0.07^cd

3.74 ± 2.84^cd

0.00 ± 0.00^a

5.35 ± 0.06^hij

0.00 ± 0.00^a

Essos

4.35 ± 0.06^klm

3.97 ± 0.03^e

0.00 ± 0.00^a

3.09 ± 0.12^b

Grand Messa

4.30 ± 0.00^jklm

4.65 ± 0.06^f

0.00 ± 0.00^a

5.24 ± 0.08^fgh

2.39 ± 0.12^b

3.77 ± 0.00^f

Cité Verte

3.81 ± 0.04^b

4.69 ± 0.00^f

4.17 ± 0.21^e

5.00 ± 0.00^f

2.74 ± 0.05^d

2.95 ± 0.06^b

Mvog-Ada

4.35 ± 0.06^klm

5.39 ± 0.00^lm

5.30 ± 0.15^gh

5.47 ± 0.00^j

4.60 ± 0.15^h

4.74 ± 0.05^j

MMA (n = 25)

Nsimeyong

3.94 ± 0.08^bcde

0.00 ± 0.00^a

5.43 ± 0.05^ij

4.54 ± 0.08^h

4.07 ± 0.10^g

Cité Verte

4.39 ± 0.12^lm

5.00 ± 0.00^ij

0.00 ± 0.00^a

4.74 ± 0.05^de

3.74 ± 0.05^g

3.57 ± 0.04^e

Ngoa Ekélé

4.09 ± 0.12^defhi

4.77 ± 0.10^h

0.00 ± 0.00^a

4.32 ± 0.05^h

Melen

3.97 ± 0.03^bcdef

0.00 ± 0.00^a

4.00 ± 0.00^d

4.69 ± 0.12^de

3.54 ± 0.08^f

3.39 ± 0.12^cdf

Mvog - Betsi

3.87 ± 0.04^c

3.079 ± 0.00^b

0.00 ± 0.00^a

5.49 ± 0.06^j

0.00 ± 0.00^a

3.74 ± 0.55^de

MSA (n = 25)

Melen

3.88 ± 0.01^bc

3.74 ± 0.05^cd

0.00 ± 0.00^a

5.25 ± 0.06^gh

0.00 ± 0.00^a

Grand Messa

3.94 ± 0.08^bcde

3.87 ± 0.12^cde

0.00 ± 0.00^a

4.77 ± 0.15^e

4.87 ± 0.04ⁱ

4.38 ± 0.11^hi

Obili

4.45 ± 0.02^im

5.43 ± 0.05^mn

0.00 ± 0.00^a

5.35 ± 0.06^hij

2.54 ± 0.08^c

4.38 ± 0.11^hi

Madagascar

4.24 ± 0.08^ijkl

5.24 ± 0.08^kl

0.00 ± 0.00^a

5.43 ± 0.05^ij

3.43 ± 0.05^f

4.54 ± 0.08ⁱ

Biyem-Assi

4.43 ± 0.05^im

5.27 ± 0.04

5.35 ± 0.06^hi

5.11 ± 0.09^f

5.43 ± 0.05^j

3.75 ± 0.08^f

MVI (n = 25)

Quartier Centre

4.13 ± 0.02^efhij

3.74 ± 0.05^klm

0.00 ± 0.00^a

3.39 ± 0.12^b

0.00 ± 0.00^a

Mvog-Betsi

4.24 ± 0.08^ijkl

3.90 ± 0.15^dec

1.47 ± 0.00^b

5.26 ± 0.04^hi

5.39 ± 0.12^j

4.29 ± 0.01^h

Mendong

4.35 ± 0.06^gklm

5.20 ± 0.15^jk

5.47 ± 0.00ⁱ

5.11 ± 0.04^f

5.30 ± 0.00^j

3.44 ± 0.18^cd

Mvan

3.84 ± 0.08^b

5.00 ± 0.00^ij

4.94 ± 0.08^f

4.60 ± 0.15^d

3.74 ± 0.05^g

2.90 ± 0.15^b

Biyem-Assi

4.39 ± 0.12^hilm

5.47 ± 0.00ⁿ

5.21 ± 0.04^g

5.47 ± 0.00^j

5.43 ± 0.05^j

3.54 ± 0.08^cd

Samples

Sampling sites

Staphylococcus spp.

Bacillus cereus

Yersinia enterocolitica

Pseudomonas spp.

MCO (n = 25)

Nkolbissong

4.82 ± 0.02^def

4.81 ± 0.04^hij

3.84 ± 0.08^a

4.84 ± 0.00^a

Etoug-Ebe

4.92 ± 0.10^fgh

5.35 ± 0.06ⁿ

0.00 ± 0.00^a

4.94 ± 0.04^fgh

Simbock

4.95 ± 0.06^fgh

4.90 ± 0.07^ijk

3.90 ± 0.03^cd

4.65 ± 0.08^gh

Etoug-Ebe

5.31 ± 0.01^hij

3.24 ± 0.08^b

5.00 ± 0.00^fgh

4.20 ± 0.06^ef

Briqueterie

4.62 ± 3.54^c

5.35 ± 0.06ⁿ

3.84 ± 0.08 ^cd

3.39 ± 0.15^d

MMO (n = 25)

Etoug-Ebe

5.24 ± 4.54ⁱ

4.69 ± 0.12^gh

5.19 ± 0.01ⁱ

4.57 ± 0.12^b

Essos

4.97 ± 0.03^gh

0.00 ± 0.00^a

4.81 ± 0.01^e

4.95 ± 0.04^e

Grand Messa

4.74 ± 0.05^cd

5.09 ± 0.12^lm

4.74 ± 0.17^e

4.74 ± 0.06^gh

Cité Verte

4.90 ± 0.00^efg

5.00 ± 0.00^klm

4.65 ± 0.06^e

4.84 ± 0.05^ef

Mvog-Ada

5.24 ± 0.08^ij

4.41 ± 0.09^ef

5.00 ± 0.00^fg

3.79 ± 0.08^fgh

MMA (n = 25)

Nsimeyong

4.87 ± 0.04^defg

4.54 ± 0.084^fg

4.04 ± 0.05^d

5.01 ± 0.02^c

Cité Verte

4.77 ± 0.00^de

4.77 ± 0.10^hij

3.64 ± 0.07^bc

5.05 ± 0.16^hij

Ngoa Ekélé

4.00 ± 0.00^b

5.33 ± 0.10ⁿ

4.75 ± 0.02^ef

4.77 ± 0.06^ij

Melen

3.84 ± 0.18^a

3.62 ± 0.10^c

4.79 ± 0.07^efg

3.43 ± 0.10^fg

Mvog - Betsi

4.87 ± 0.04^defg

4.35 ± 0.06^e

3.60 ± 0.15^b

4.74 ± 0.06^b

MSA (n = 25)

Melen

4.97 ± 0.03^gh

3.62 ± 0.10^c

3.81 ± 0.18^b

3.95 ± 0.05^ef

Grand Messa

4.95 ± 0.00^fgh

4.95 ± 0.06^jkl

3.84 ± 0.08 ^cd

5.20 ± 0.06^c

Obili

4.75 ± 0.02^d

4.77 ± 0.10^hij

4.86 ± 0.04^efgh

5.32 ± 0.15^lm

Madagascar

5.43 ± 0.05^j

4.88 ± 0.05^ijk

4.81 ± 0.04^efg

5.24 ± 0.02^mno

Biyem-Assi

5.06 ± 0.02^h

5.14 ± 0.04^m

5.02 ± 3.08^ghi

3.79 ± 0.08^lmn

MVI (n = 25)

Quartier Centre

5.19 ± 0.01ⁱ

5.39 ± 0.00ⁿ

3.62 ± 0.03^bc

5.13 ± 0.02^c

Mvog-Betsi

5.30 ± 0.00^ij

5.43 ± 0.05ⁿ

4.65 ± 0.064^e

5.43 ± 0.06^jk

Mendong

4.84 ± 0.88^defg

4.39 ± 0.12^ef

5.09 ± 0.02^h

4.77 ± 0.05^o

Mvan

5.30 ± 0.00^ij

3.95 ± 0.06^d

3.77 ± 0.10^bc

5.39 ± 0.10^fg

Biyem-Assi

5.43 ± 0.05^j

14.74 ± 0.05^hi

4.97 ± 0.03^fghi

5.39 ± 0.00^no

Samples

Sampling sites

ASR bacteria

Clostridium spp.

Yeast and moulds

Salmonella spp.

MCO (n = 25)

Nkolbissong

4.81 ± 0.14^abcd

3.17 ± 0.00^a

5.24 ± 0.08^{g hi}

−

Etoug-Ebe

4.87 ± 0.23^bcde

4.95 ± 0.06^f

4.74 ± 0.05^b

Simbock

5.17 ± 0.00^ghi

5.24 ± 0.08^ijk

3.87 ± 0.04^a

Etoug-Ebe

5.13 ± 0.05^fghi

5.31 ± 0.01^j

4.74 ± 0.05^b

Briqueterie

4.95 ± 0.17^def

5.43 ± 0.05^k

5.02 ± 0.02^def

−

MMO (n = 25)

Etoug-Ebe

5.16 ± 0.33^ghi

4.74 ± 0.05^cd

5.23 ± 0.07^ghi

−

Essos

4.74 ± 0.05^ab

4.74 ± 0.05^cd

4.87 ± 0.04^bcd

−

Grand Messa

4.65 ± 0.06^ab

5.09 ± 0.12^fhi

5.43 ± 0.06^j

−

Cité Verte

4.69 ± 0.00^ab

4.74 ± 0.05^cd

4.74 ± 0.05^b

Mvog-Ada

5.09 ± 0.02^fg

4.87 ± 0.12 ^de

3.74 ± 0.05^a

MMA (n = 25)

Nsimeyong

4.95 ± 0.06^def

4.69 ± 0.01^cd

4.74 ± 0.05^b

−

Cité Verte

4.92 ± 0.03^def

4.39 ± 0.00^b

4.90 ± 0.07^cd

Ngoa Ekélé

4.84 ± 0.18^abcd

4.65 ± 0.06^c

4.92 ± 0.10^d

Melen

5.30 ± 0.00^ij

5.15 ± 0.03^hij

5.35 ± 0.06^ij

−

Mvog - Betsi

5.30 ± 0.15^ij

5.35 ± 0.06^jk

5.35 ± 0.06^ij

MSA (n = 25)

Melen

5.37 ± 0.03^j

4.35 ± 0.06^b

5.09 ± 0.12^efg

−

Grand Messa

4.97 ± 0.03^def

5.30 ± 0.15^jk

5.36 ± 0.08^ij

−

Obili

5.02 ± 0.08^efg

4.87 ± 0.12^k

5.26 ± 0.11^hi

Madagascar

5.19 ± 0.01^ghij

5.43 ± 0.05^j

5.35 ± 0.06^ij

Biyem-Assi

5.27 ± 0.03^hij

4.81 ± 0.04^de

5.30 ± 0.00^gij

MVI (n = 25)

Quartier Centre

5.11 ± 0.14^fgh

5.09 ± 0.12^fhi

5.00 ± 0.00^cdef

−

Mvog-Betsi

4.95 ± 0.06^def

5.24 ± 0.08^ijk

4.84 ± 0.08^bc

Mendong

5.37 ± 0.03^j

5.40 ± 0.10^k

4.95 ± 0.06^cde

Mvan

4.90 ± 0.07^cde

5.24 ± 0.08^ijk

5.13 ± 0.06^fgh

−

Biyem-Assi

5.37 ± 0.03^j

5.00 ± 0.12^efh

4.87 ± 0.04^bcd

N = 125 samples; TMAF = total mesophilic aerobic flora; TC = total coliforms; FC = fecal coliforms; FS=fecal streptococci; MCO = Egusi pudding free of protein source; MMO = Egusi pudding with cod as protein source; MMA = Egusi pudding with mackerel as protein source; MSA = Egusi pudding with sardine as protein source; MVI = Egusi pudding with beef as protein source, values with different letters within a column are significantly different (p < 0.05) according to Duncan’ multiple range test. N = 125 samples; MCO = Egusi pudding free of protein source; MMO = Egusi pudding with cod as protein source; MMA = Egusi pudding with mackerel as protein source; MSA = Egusi pudding with sardine as protein source; MVI = Egusi pudding with beef as protein source, values with different letters within a column are significantly different (p < 0.05) according to Duncan’ multiple range test. N = 125 samples; ASR = anaerobic sulfite-reducing; − = absence; + = presence; MCO = Egusi pudding free of protein source; MMO = Egusi pudding with cod as protein source; MMA = Egusi pudding with mackerel as protein source; MSA = Egusi pudding with sardine as protein source; MVI = Egusi pudding with beef as protein source, values with different letters within a column are significantly different (p < 0.05) according to Duncan’ multiple range test. N = 125 samples; TMAF = total mesophilic aerobic flora; ASR = anaerobic sulfite-reducing; − = absence; + = presence; MCO = Egusi pudding free of protein source; MMO = Egusi pudding with cod as protein source; MMA = Egusi pudding with mackerel as protein source; MSA = Egusi pudding with sardine as protein source; MVI = Egusi pudding with beef as protein source, values with different letters within a column are significantly different (p < 0.05) according to Duncan’ multiple range test.