Microbiological quality of bread and identification of critical contamination points along the production chain in Ouagadougou, Burkina Faso - Takeaways - MDSpire
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Assessment of Bread Microbiological Standards and Identification of Key Contamination Sources in the Production Process in Ouagadougou, Burkina Faso

  • By

  • Nafissatou Ouédraogo

  • Serge Samandoulougou

  • Hadiza Bawa Ibrahim

  • Judith Pascaline Koalaga

  • Soutongnooma Caroline Bouda

  • René Dembélé

  • Nicolas Barro

  • October 1, 2026

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  • 1

    Bread is a staple food in Burkina Faso, with approximately 600,000 loaves consumed daily, highlighting its importance in the local diet.

  • 2

    Despite being microbiologically safe when baked, bread can become contaminated during handling, storage, and transportation.

  • 3

    Low levels of pathogenic microorganisms, including Salmonella spp. and E. coli, have been detected in bread, indicating potential food safety risks.

  • 4

    The study assessed the microbiological quality of bread in Ouagadougou and identified critical contamination points in the production process.

  • 5

    Findings aim to provide evidence for improving hygiene practices throughout the bread production and distribution chain.

Original Source(s)

Microbiological quality of bread and identification of critical contamination points along the production chain in Ouagadougou, Burkina Faso

  • by Nafissatou Ouédraogo, Serge Samandoulougou, Hadiza Bawa Ibrahim, Judith Pascaline Koalaga, Soutongnooma Caroline Bouda, René Dembélé, Nicolas Barro

  • October 1, 2026

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