Proximate composition, microbiological quality and presence of total aflatoxins and aflatoxin B1 in the flesh of three snails’ species (Achatina achatina, Achatina fulica and Archachatina marginata) from a selected locality of Yaoundé, Cameroon

The increasing need for animal proteins has led to an interest in non-conventional protein sources such as snails. Although several species of snails are locally reared and highly prized by Cameroonians, there is a lack of information regarding their composition and safety. This work aimed at assessing the chemical composition, the microbiological quality and the total aflatoxins (AFs) and aflatoxin B₁ (AFB₁) contents of the fleshes from three snails’ species traditionally reared in the city of Yaoundé, Cameroon. Samples of Achatina achatina (10), Achatina fulica (10) and Archachatina marginata (10) were randomly collected from a selected farm in Mimboman quarter of Yaoundé and their chemical composition and microbiological quality were evaluated through AOAC and ISO methods, respectively. Their levels of AFs and AFB₁ were assessed using competitive ELISA. The results showed that snail fleshes were a good source of proteins and iron with the one from A. achatina containing the highest protein (15.26%) and iron (7.80 mg/100g) contents. Microbiological analyses revealed that the total aerobic counts of the different samples of snail fleshes were all higher than 6 Log CFU/g thus suggesting a reduced shelf life of the raw product. The safety issue of the snail fleshes is questionable as they contained pathogens such as coliforms and Staphylococcus spp. at levels higher than the norms. Although yeasts and moulds were found in snail fleshes at loads ranging from 3.5 to 4.17 Log CFU/g, their AFs and AFB₁ contents were respectively below 0.22 and 0.44 ppb, values that are lower than that of raw food intended for human consumption. This study demonstrated the potential of snails as an alternative protein source from animal origin and suggests that particular attention should be paid by the government to sensitize the farmers on good hygiene and farming practices and the consumers on good cooking practices.