Assessment of microbiological safety of grated coconut sold in Maputo markets

Abstract

Grated coconut is a widely consumed, minimally processed food product in Mozambican cuisine, yet empirical data on its microbiological safety remain scarce. The informal market conditions under which grated coconut is prepared and sold raise concerns about microbial contamination, which may pose public health risks to consumers. This study assessed the microbiological safety and quality of grated coconut sold from 24 vendors across four municipal markets (Xipamanine, Janet, Malanga, and Adelina) in Maputo City, Southern Mozambique. A total of 71 samples were collected, comprising grated coconut (24), swabs from grating machines (24), and swabs from vendors’ hands (23). Hygiene conditions were assessed using structured observational checklists administered via Kobo Collect. Microbial analysis was performed using microbiological standard methods for Total Mesophilic Bacteria count (TMBC), Staphylococcus aureus, and Escherichia coli identification. The overall hygiene compliance score was 48.6 ± 8.3%, with facility hygiene scores differing significantly across markets (p = 0.040). The prevalence of E. coli on grated coconut and contaminated surfaces was 12.5% and 14.9%, respectively. The prevalence of S. aureus in grated coconut and contact surfaces was 29.2 % and 42.6%, respectively. The mean of TMBC in coconut was highest at Malanga and Adelina (3.74 log [CFU/g]) and lowest at Janet (3.47 log [CFU/g]), the mean of TMBC was highest for hands at Janet (3.42log CFU/g and lowest at Xipamanine (3.19 log [CFU/g]) while for machines at Malanga it was highest (3.61 log [CFU/g]) and lowest at Xipamanine (3.30log [CFU/g]). The TMBC for 79.2% of coconut samples was above the limit. All samples contaminated with E. coli and S. aureus did not meet the safety standards. Hygiene practices among grated coconut vendors in Maputo markets were inadequate, carrying microbial contamination risks primarily from S. aureus, TMBC, and faecal contamination. Good Hygiene Practices and regular machine sanitation by the vendors can prevent coconut contamination. Also, the development of national microbiological standards for minimally processed coconut products and routine market-level microbiological surveillance can reduce microbial contamination across the market in Maputo.