The purpose of this study was to analyze the handling conditions and microbial contamination of fish from Ouagadougou markets. In spite of the fact that fish consumption is linked to several events of alimentary infection in Burkina Faso, fewer studies were dedicated to this issue. The study was conducted using two approaches. First, an investigation conducted with fish sellers to evaluate handling hygienic conditions of fish. Secondly, microbiological analysis conducted to assess the microbiological quality of fish. Total and faecal coliforms, Staphylococcus aureus, fungic flora, Salmonella sp., Shigella sp. and Escherichia coli were the main groups found on fish specimens from Ouagadougou markets. The results showed also a predominance of women in the fish handling domain, sellers mainly illiterate, without any training in good hygienic practices (GHP). The consequences on microbiological level, was an abundance of S. aureus mainly on smoked fish. 57.5, 55 and 7.5% of samples have been found unsatisfactory (not good for consumption) respectively according to their contamination by S. aureus, faecal coliforms and fungus. Besides, Shigella sp. was found on 1% of sample, E. coli 15% and Salmonella sp. 25%.
Key words: Fish, coliforms, staphylococcus, market, Ouagadougou.
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