The objective of the present study was to improve the hygienic quality of farmhouse meat pies produced in
Burkina Faso. This study revealed that only 6.25 % of the employees have knowledge as regards hygiene and
the enumeration of the aerobic flora total, of Staphylococcus, sulfite-reducing anaerobic bacteria, total coliforms
and of the fecal coliforms using standards microbiology methods, not compliance with the rules of hygiene
shows because only the search for Salmonella gives satisfactory results. The number of micro-organisms
increases from the workshop instead of sale (shop).What as well reveals not respect of the cold-chain on the
level of the workshop as to the shop (+5° C). The difference is significant for Staphylococcus, sulfite-reducing
anaerobic bacteria, total coliforms and the fecal coliforms (P 0.05) between workshop and shop. These results show an evolution of the number of germs in meat pies
between the workshop and the shop and consequently a contamination of the finished product and not the
respect of the cold-chain. This study makes it possible to improve hygienic quality of meat pies by application
of the preventive measures to the dangers determined thanks to the use of the HACCP decision tree.

Improvement, hygienic quality, farmhouse meat pies