Reduction of Microbial Contamination of Chechin nchabe (Cooked Fermented Cassava) Produced in Noun (West Cameroon) by a Second Fermentation

The Chechim nchabe is a traditional food widely consumed in Foumban, Foumbot, Koutaba, Massangam, Kouoptamo, Malentouen and Magba, 07 Departments of Noun (West region Cameroon). It obtained by fermenting cassava sticks cooked on the surface river or spring water. Unfortunately, bad hygienic quality environment during production promotes its contamination pathogenic germs. objective this study to carry out second fermentation order reduce pathogens germs production. To achieve objective, survey socio-economic data, profile producers, protocol characteristics product have been realized. After microbiological analysis nchabe, was performed laboratory. From results, it appears that all producers are women, aged between 51 58 years 87% them not attending school. water used for soaking revealed 54% women use 46% samples collected after Noun, show average Enterobacteriaceae, moulds, staphylococci, Escherichia coli lactic acid bacteria with respective concentrations 4.7; 4.1; 4.4; 4.7 4.8 Log10ufc/mL. However, produced urban areas such as Foumbot Foumban recorded low compared rural like which were heavily contaminated Enterobacteriaceae. also noted more than 10 hours basin, 12 fermentation, eliminated from nchabe. This could be solution guarantee sanitary before consumption.