FUNGAL AND AFLATOXIN CONTAMINATION OF RAW COW’S MILK MARKETED IN ABIDJAN, CÔTE D'IVOIRE

Abstract

Raw cow’s milk is a highly nutritious food but also constitutes a favorable substrate for the growth of microscopic fungi, some of which are capable of producing mycotoxins hazardous to human health. The present study aimed to characterize fungal contamination in raw cow’s milk produced and marketed in Abidjan (Côte d’Ivoire). A total of twenty-six (26) raw milk samples were collected from vendors and producers identified in five (5) municipalities: Port-Bouet, Yopougon (Lievre-rouge), N’Dotre, Abobo (Derrière-rails), and Songon. Mycological analyses, performed according to ISO standard 21527-1 (2008) on SDA and PDA media, revealed significant and widespread fungal contamination. Mean yeast counts ranged from 1,5 .10⁴ CFU/mL in Port-Bouet and Abobo (Derrière-rails) to 1,7.10⁷ CFU/mL in Yopougon (Lievre-rouge). Mold counts ranged from 6,6.10² CFU/mL in Port-Bouet to 9.1.10⁴ CFU/mL in Yopougon (Lievre-rouge). Yeasts exhibited a 100% occurrence frequency across all samples regardless of the sampling site, while molds were detected in 76,9% of samples with variable frequencies across sites (50% to 100%). Morphological identification of isolates revealed three mold genera: Aspergillus, Penicillium and Rhizopus. The results highlight milks poor microbiological quality and underscore the need to strengthen hygienic practices and sanitary surveillance across the dairy supply chain in Abidjan. The qualitative investigation of aflatoxins B1, B2, G1 and G2 by thin-layer chromatography (TLC) revealed no contamination in all analyzed samples. Indeed, the presence in raw milk of the genera Aspergillus and Penicillium, known for their mycotoxigenic potential, could represent a health risk for all consumers.