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N. Ouédraogo

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Open access Oct 2026

Microbiological quality of bread and identification of critical contamination points along the production chain in Ouagadougou, Burkina Faso

Bread is one of the most widely consumed staple foods in Burkina Faso and is generally considered a safe product due to the high temperatures applied during baking. However, inadequate hygiene practices during production and commercialization may lead to post-processing contamination. This study aimed to evaluate the m...

N. Ouédraogo, S. Samandoulougou, H. Ibrahim et al. · 0 citations

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