Assessment of the Microbiological Quality of Selected Spices Sold in Retail Markets of Bobo-Dioulasso, Burkina Faso
Sonagnon H.S. Kouhounde, Yaser Ouattara, Alfred Sib, Aly Savadogo & Mamoudou H. Dicko · Microbiology Research Journal International · 2026
Background: Spices are dried aromatic plant materials used to improve the flavour, colour, and taste of foods and are valued for their bioactive compounds and micronutrients. Aims: This study assessed the microbiological quality of selected spices (pepper, fèfè, chilli, and ginge...
Open access
Research Article
10.9734/mrji/2026/v36i61758