Nutritional Composition and Chemical Safety of Wagashi Gassirè Cheese Sold in the Southern Benin Markets-Reference-Cited by-同舟云学术

Nutritional Composition and Chemical Safety of Wagashi Gassirè Cheese Sold in the Southern Benin Markets

Published:2024-04-30 Issue:2 Volume:5 Page:271-286
ISSN:2624-862X
Container-title:Dairy
language:en
Short-container-title:Dairy

Author:

Dossou Alphonse Wanignon¹²³^ORCID,Seko Orou Baké Marie Thérèse⁴,Komagbe Gwladys⁵,Sessou Philippe⁵^ORCID,Youssao Abdou Karim Issaka⁶,Farougou Souaïbou⁵,Hounhouigan Joseph Djidjoho³,Mahillon Jacques⁷,Mongbo Roch⁴,Poncelet Marc⁸,Boutaleb Samiha¹,Gobert Sylvie⁹^ORCID,Madode Yann Eméric³^ORCID,Azokpota Paulin³,Clinquart Antoine²^ORCID,Scippo Marie-Louise¹^ORCID,Douny Caroline¹^ORCID

Affiliation:

1. FARAH/Laboratory of Food Analysis, Faculty of Veterinary Medicine, University of Liège, Quartier Vallée 2, Avenue de Cureghem 10 (B43b), 4000 Liège, Belgium

2. FARAH/Laboratory of Food Technology, Faculty of Veterinary Medicine, University of Liège, Quartier Vallée 2, Avenue de Cureghem 10 (B42), 4000 Liège, Belgium

3. Laboratory of Food Sciences and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, 03 BP 2819 Abomey-Calavi, Benin

4. Laboratory of Analysis of Social Dynamics and Development Studies, Faculty of Agronomic Sciences, University of Abomey-Calavi, 03 BP 2819 Abomey-Calavi, Benin

5. Research Unit on Communicable Diseases, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, 01 BP 2009 Abomey-Calavi, Benin

6. Laboratory of Animal Biotechnology and Meat Technology, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, 01 BP 2009 Abomey-Calavi, Benin

7. Laboratory of Food and Environmental Microbiology, Faculty of Bioscience Engineering, Catholic University of Louvain, Building Mendel-Floor-1-Croix du Sud, 2/L7.05.01, B-1348 Louvain-la-Neuve, Belgium

8. Observing Recomposing Worlds, Faculty of Social Sciences, University of Liège, Quartier Agora, Place des Orateurs 3 (B31), 4000 Liège, Belgium

9. Laboratoire d’Océanologie, Centre MARE, Université de Liège, Sart Tilman, B6c, 4000 Liège, Belgium

Abstract

In this study, the nutritional composition and the chemical safety of Wagashi Gassirè (WG) cheese sold in southern Benin markets were assessed. For this purpose, 15 WG were analysed for fatty acids, essential minerals, and chemical hazards (dioxins, aflatoxin M1 (AFM1), biogenic amines, metals, antibiotic and pesticide residues). The risks related to arsenic, lead, aluminium, AFM1, histamine, and tyramine were calculated using the methods recommended by the European Food Safety Authority. Oleic, palmitic and stearic acids, calcium, and phosphorus were the main fatty acids and minerals detected. Lead (0.08 ± 0.06 mg/kg) and AFM1 (0.3 ± 0.0 µg/kg) were detected in all samples and exceeded the maximum level set by the international standard. Cadaverine and tyramine were the main biogenic amines found. No pesticide residues were detected using a multi-residue method targeting compounds. Residues of quinolones, tetracyclines, and colistin antibiotics were also detected. The calculated chronic exposure indicated no public health concern for the chemical contaminants targeted. Moreover, the average cancer risk related to AFM1 intake was 3 × 10−4 cases/105 persons/year for the Benin population through WG consumption. This study contributes to the nutritional characterization of WG and identifies lead and AFM1 as the most relevant chemical hazards of this product.

Funder

Académie de Recherche et d’Enseignement Supérieur

Publisher

MDPI AG

Link

https://www.mdpi.com/2624-862X/5/2/22/pdf

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