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 microbiological quality of bread sold in Ouagadougou and to assess critical contamination points along its production chain through an evaluation of prerequisite programs (PRPs). Thirty bread samples were collected including twenty four (24) from bakeries and six (6) from street vendors in Ouagadougou. Samples were analyzed for total aerobic mesophilic flora (TAMF), total coliforms, thermotolerant coliforms, yeasts and molds, Staphylococcus spp. and Salmonella spp. Microbiological quality was assessed according to applicable microbiological criteria. In parallel, a diagnostic assessment of PRPs was conducted in a production unit using the Canadian Food Inspection Agency (CFIA) Food Safety Improvement Program (FSIP) framework. No non-compliant samples were observed for TAMF or yeasts and molds. In contrast, 50% and 40% of samples were non-compliant for total and thermotolerant coliforms, respectively. Staphylococcus spp. exceeded acceptable limits in 90% of the 30 samples analyzed, while Salmonella spp. was detected in 26.7% of samples. The overall PRPs compliance score of the production unit was 65.2%. Personnel-related requirements showed the lowest compliance (27.5%), with major deficiencies including the absence of hygiene training, personal hygiene policies, illness-reporting procedures, sanitation programs, and water-potability monitoring. The contamination profile observed was consistent with weaknesses identified in personnel hygiene, sanitation, and water quality management. These findings indicate that bread sold in Ouagadougou is frequently exposed to post-baking contamination, particularly during handling, packaging, and commercialization stages. Deficiencies in PRPs, especially those related to personnel hygiene and sanitation, may contribute to contamination risks along the bread value chain. Given the widespread consumption of bread, strengthening hygiene management practices and PRPs could help improve food safety and reduce consumer exposure to foodborne hazards.