Microbiological and physicochemical quality of locally processed agro-food products in Burkina Faso: assessing post-production supply chain vulnerabilities.

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Résumé

Background Locally processed agro-food products are central to West African diets, infant and complementary
feeding, local entrepreneurship and access to culturally appropriate foods. Post-production handling, packaging,
transport, storage and retail exposure may compromise microbial and physicochemical quality. This study assessed
ten locally processed agro-food products marketed in Burkina Faso and evaluated product-specific post-production
supply-chain vulnerabilities at the retail level.
Results Thirty samples were collected, comprising three independent batches of each of the following products:
infant pearl millet–soy–peanut flour (P1), fortified infant flour (P2), instant multi-cereal porridge (P3), dehydrated
attiéké (P4), dried mango (P5), natural honey (P6), cottonseed cooking oil (P7), hibiscus juice (P8), Moringa oleifera leaf
powder (P9) and roasted cashew nuts (P10).

Mots-clés

Food safety, Burkina Faso, Locally processed foods, Microbiological quality, Physicochemical quality, Supply chain vulnerability, Bacillus cereus