Level of Contamination and Alteration of Cuttlefish Fished and Processed in Companies in Côte d’Ivoire

Abstract

This study was carried out from 2019 to 2021. Its aim was to assess the quality of cuttlefish intended for local and international markets in a company processing fishery products in Côte d'Ivoire. The biochemical analyses (Total Volatile Basic Nitrogen (TVBN)) were based on the distillation method of an extract deproteinised by perchloric acid (HClO<sub>4</sub>). Microbiological analyses (total aerobic mesophilic flora (TAMF), staphylococci (SPP), anaerobic sulphite-reducing bacteria (RAS), faecal coliforms (FC) and salmonella) involved isolation and identification techniques. The various analyses carried out by the National Laboratory for Support to Agricultural Development (LANADA) made it possible to assess the median contamination values and satisfaction percentages (TAMF, FC, SPP), which are respectively 2.2.10<sup>4</sup> CFU/g with 94%; less than 10 CFU/g with 94%; less than 100 CFU/g with 100%. RSA and salmonella were absent in all the products analysed. The temperature of the cuttlefish was high just after processing. The maximum temperature value (26.4°C) was obtained after processing, while the minimum temperature value (1.6°C) was recorded during storage in a positive cold room. However, it is essential to improve manufacturing practices and preservation methods in order to avoid poisoning the population. These data should also encourage fishermen to practise good preservation methods.