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

doi:10.9734/bji/2025/v29i1761

Research Article Open access CC BY 4.0

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 · pp. 11–21 · Published 11 Jan 2025

10.9734/bji/2025/v29i1761

Abstract

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.

Gapal microbiological quality Staphylococcus aureus Bacillus cereus Enterobacteriaceae

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TANKOANO Abel, Somda Namwin Siourimè, Guira Flibert, Pare Adama, Tiral Rahma Zeynab, Ouedraogo Bénéwendé Toussaint, Safi Amal, Kaboré Donatien, SAWADOGO-LINGANI Hagrétou (2025). Hygiene Practices and Microbial Contamination of Liquid Gapal Sold in Ouagadougou, Burkina Faso. Biotechnology Journal International , 11–21. https://doi.org/10.9734/bji/2025/v29i1761

Affiliations

TANKOANO Abel — Food Technology Department (DTA), Food Science, Technology and Nutrition Laboratory (LabSTAN), Research Institute for Applied and Technological Sciences (IRSAT), Western Regional Direction (DRO/Bobo-Dioulasso), 03 BP 2393, Bobo-Dioulasso 03, Burkina Faso.
Somda Namwin Siourimè — Food Technology Department (DTA), Food Science, Technology and Nutrition Laboratory (LabSTAN), Research Institute for Applied and Technological Sciences (IRSAT), Western Regional Direction (DRO/Bobo-Dioulasso), 03 BP 2393, Bobo-Dioulasso 03, Burkina Faso.
Guira Flibert — Agri-Food Department, Centre Universitaire de Gaoua, Université Nazi Boni, Burkina Faso.
Pare Adama — Food Technology Department (DTA), Food Science, Technology and Nutrition Laboratory (LabSTAN), Research Institute for Applied and Technological Sciences (IRSAT) 03 BP 7047 Ouagadougou 03, Burkina Faso.
Tiral Rahma Zeynab — Food Technology Department (DTA), Food Science, Technology and Nutrition Laboratory (LabSTAN), Research Institute for Applied and Technological Sciences (IRSAT) 03 BP 7047 Ouagadougou 03, Burkina Faso and Department of Biology, Faculty of Sciences and Technology of Mohammedia, Laboratory of Biochemistry, Environment and Agri-Food (LBEA), Hassan II, University of Casablanca, BP 146 Mohammedia 28806, Morocco.
Ouedraogo Bénéwendé Toussaint — Food Technology Department (DTA), Food Science, Technology and Nutrition Laboratory (LabSTAN), Research Institute for Applied and Technological Sciences (IRSAT) 03 BP 7047 Ouagadougou 03, Burkina Faso.
Safi Amal — Department of Biology, Faculty of Sciences and Technology of Mohammedia, Laboratory of Biochemistry, Environment and Agri-Food (LBEA), Hassan II, University of Casablanca, BP 146 Mohammedia 28806, Morocco.
Kaboré Donatien — Food Technology Department (DTA), Food Science, Technology and Nutrition Laboratory (LabSTAN), Research Institute for Applied and Technological Sciences (IRSAT) 03 BP 7047 Ouagadougou 03, Burkina Faso.
SAWADOGO-LINGANI Hagrétou — Food Technology Department (DTA), Food Science, Technology and Nutrition Laboratory (LabSTAN), Research Institute for Applied and Technological Sciences (IRSAT) 03 BP 7047 Ouagadougou 03, Burkina Faso.

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