Microbiological quality of meals in collective catering in Ouagadougou: Essential hygiene practices and public health challenges

Collective catering plays a crucial role, but meal inspections are often insufficient, posing a significant health risk. These meals can be contaminated by pathogenic microorganisms, such as Escherichia coli, Salmonella spp., Staphylococcus aureus, and Shigella sp., which are responsible for many foodborne illnesses. This study aims to assess compliance with good hygiene practices and the microbiological quality of meals in collective restaurants in Ouagadougou, Burkina Faso. Field investigations were conducted to observe hygiene practices and collect samples for analysis. A total of 85 samples of meals and utensils were taken at various points along the service chain and immediately transported to the laboratory at 4°C. These samples were analysed using standard microbiological methods to detect the presence of the mentioned pathogens. The results revealed widespread non-compliance with good hygiene practices. Microbiological analyses revealed that nearly all samples were contaminated, with 97.5% containing at least one pathogen. The primary contaminants were 31/85 (36.47%) for Escherichia coli, 7/85 (8.23%) for Salmonella spp., 8/85 (9.41%) for Shigella sp., and 29/85 (34.11%) for Staphylococcus aureus. Of the 85 samples, 75 showed contamination or co-contamination, representing 88.23%. These findings highlight a high health risk for consumers and emphasise the need to intensify hygiene measures. It is essential to raise awareness and train catering professionals to reduce the prevalence of pathogens and ensure food safety.