Milk is a potential carrier of contaminating bacteria, necessitating initial microbiological quality control to ensure hygienic safety and mitigate the risk of foodborne illnesses. This study aimed to evaluate the sanitary and microbiological quality of local dairy products from the cantons of Pya and Yadè, in the Kozah2 municipality, to provide new data on food safety. Samples of raw, curdled, pasteurized milk, and wagashi were subjected to microbiological analyses using standard methods. The microbial loads of total flora in dairy products from the canton of Pya ranged from 4.86 Log10CFU/ml (pasteurized milk) to 8.42 Log10CFU/ml (curdled milk), and from 3.12 Log10CFU/ml (raw milk) to 6.57 Log10CFU/g(wagashi) in the canton of Yadè. For total coliforms, the average values for raw, curdled, and pasteurized milk ranged from 0 CFU/ml (raw milk from Yadè) to 3.71 Log10CFU/ml (curdled milk from Pya). Listeria monocytogenes was detected at significant levels in various dairy products. Staphylococcus aureus was identified in wagashi, curdled, raw, and pasteurized milk in the canton of Yadè at and Pya. 33.33% to 100% of Wagashi, raw, curdled, and pasteurized milk from Pya and Yadè were contaminated by Salmonella enterica. E. coli was isolated from all samples. This study underscores the necessity for collaboration between government agencies, dairy industry stakeholders, and public health authorities to develop comprehensive strategies for controlling Salmonella and ensuring the microbiological safety of dairy products.

Keywords: Yadè, Pya, Milk, food poisoning, FMAT, coliforms, E. coli, Listeria, Staphylococci, Salmonella.