Hygiene Practices and Microbial Contamination of Liquid Gapal Sold in Ouagadougou, Burkina Faso
TANKOANO Abel, Somda Namwin Siourimè, Guira Flibert, Pare Adama, Tiral Rahma Zeynab, Ouedraogo Bénéwendé Toussaint, Safi Amal, Kaboré Donatien & SAWADOGO-LINGANI Hagrétou · Biotechnology Journal International · 2025
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 achie...
Open access
Research Article
10.9734/bji/2025/v29i1761