A Study to Analyze Nutritional, Chemical and Microbiological Properties of <i>Senilia senilis</i> and <i>Crassostrea </i><i>tulipa</i> from the Saloum Delta (Senegal)

Abstract

Bivalves represent a food source of growing interest for nutritional security in coastal regions, particularly in West Africa. However, the nutritional and sanitary quality of these products can be affected by species, processing practices, and the production environment. This study aims to evaluate the effects of processing methods on the nutritional composition, microbiological safety, and chemical contamination of <i>Senilia senilis</i> compared to <i>Crassostrea tulipa</i>. In total, 36 samples were collected from three Senegalese localities (Niodior, Dionewar, and Falia). Nutritional, biochemical, microbiological, and chemical analyses were performed on these samples. The data were compared with international food standards and the scientific literature. Processed bloody cockle and oysters, particularly those derived from improved processing methods, exhibit high nutritional density, with protein contents reaching 65 g/100 g dry matter for bloody cockle, and high zinc levels (up to 90 mg/100 g dry matter in oysters). In contrast, certain artisanal methods lead to excessive sodium concentrations (30 g/100 g dry matter). Microbiological analyses reveal high <i>E. coli</i> contamination at some sites, notably Niodior, including products processed using so-called “improved” methods. Heavy metal concentrations remain generally low and below regulatory thresholds. These results confirm the potential of processed bivalves as functional and nutraceutical foods, while highlighting the need for standardization of processing methods to ensure food safety and to sustainably enhance the value of these resources within local value chains.