Hygiene Practices and Microbial Contamination of Liquid Gapal Sold in Ouagadougou, Burkina Faso

Aims: Liquid gapal is a fermented food prepared mainly from millet paste and milk, and is increasingly consumed in Burkina Faso's major cities. This study aims to contribute to knowledge of the microbiological quality of liquid gapal marketed in Ouagadougou.

Methodology: To achieve this objective, we surveyed eleven (11) gapal producers located in ten (10) different districts of the city. Thirty-three (33) samples of liquid gapal randomly collected at a rate of three (3) samples per producer were then analyzed using standard microbiological analyzes methods.

Results: The results showed that some producers had poor control over good hygiene and production practices. The use of public mills to grind millet and lack of backup power systems that can contribute to promote microbial contamination. Microbiological analyzes showed that the level of microbiological contamination varied from one gapal producer to another. Microbial loads varied from 4.9 to 8.1log10 CFU/mL for total aerobic mesophilic microorganisms, 4.3 to 5.7 log10 CFU/mL for yeasts and moulds, 4.6 to 8.8 log10 CFU/mL for lactic acid bacteria, 1.4 to 4.6 log10 CFU/mL for enterobacteria, 0.8 to 4.6 log10 CFU/mL for thermotolerant coliforms, ˂1.0 UFC/mL to 3.7 log10 CFU/mL for Staphylococcus aureus and 0.6 to 3.0 log10 CFU/mL for Bacillus cereus.

Conclusion: These results underline the need to strengthen the capacities of these gapal producers in order to improve the quality of the products they marketed.