Microbiological quality assessment of five common foods sold at different points of sale in Burkina-Faso

Abstract

The aim of the present study was to assess the microbial quality of five ready-to-eat food such as bread, pasta, rice with sauce, beans and milk sold in five localities of Burkina Faso namely, Ouagadougou, Bobo-Dioulasso, Dakola, Cinkansé and Niangoloko. One hundred and one samples were collected and microbial quality were assessed by evaluating the food hygiene indicators such as total aerobic mesophilic flora, total coliforms, thermotolerant coliforms, yeast and mould. Food safety indicators such as Escherichia coli, Salmonella, coagulase-positive staphylococci, Clostridium perfringens and Bacillus cereus were also tested for contamination. Samples were tested according to ISO guidelines for all parameters. The results showed that 74 (73.27%) of samples were satisfactory while 15 (14.85%) were acceptable and 12 (11.88%) were not satisfactory according to international standards. Among the food safety indicators sought, Escherichia coli was detected in two samples and Bacillus cereus in four samples. Most of the analyzed food exhibited good hygiene behavior within the acceptable limits and the highest of not satisfactory rate was observed in milk powder and rice with sauce. Ouagadougou samples recorded the highest number of not satisfactory samples. Despite the general quality was satisfactory, the presence of specific microorganisms such as coliforms is indicative of the poor hygiene surrounded these foods. It is therefore necessary to train and follow up the vendors in the handling of equipment, hand-washing practices and selling environment hygiene for better improvement of the quality of the street foods.

Bacteriological Profile of Vended Local Drinks in Amakom, Kumasi, Ghana

“…Sometimes the microbial content in a specific local drink may fall within the acceptable limit, but may still not be appropriate to use as it may contain pathogenic microorganisms and food safety indicators such as coliforms, Escherichia coli, Salmonella spp., Staphylococcus aureus, and Bacillus cereus. [13]. For instance, Minamor and colleagues [14] carried out microbiological analysis of Pito, an alcoholic local drink in Ghana, and their findings showed that the total viable counts of bacteria were within the acceptable limits.…”

Analysis of Contamination of Total Microbes, Coliform, Escherichia coli, and Staphylococcus aureus in Elementary School Children’s Snacks in Jimbaran area, Bali, Indonesia

“…29 (November Suppl. Issue) : 2023 of microbes such as bacteria in snacks can be used as an indicator in determining the quality of a food microbiologically (Compaore et al, 2022). Several pathogenic bacteria found in food are Coliforms, Escherichia coli, and Staphylococcus aureus which can cause foodborne disease (Bintis, 2017).…”