Hygiene Practices and Quality Evaluation of Artisanal Juices from Kaya, Burkina Faso
Boureima Kagambèga *
LABIA/CRSBAN/Department of Biochemistry and Microbiology, Laboratory of Applied Biochemistry and Immunology, University Joseph KI-ZERBO, 03 BP 7021 Ouagadougou 03, Burkina Faso and Université Joseph KI-ZERBO, Centre Universitaire de Kaya, BP 232 Kaya, Burkina Faso.
Nicolas Ouédraogo
LABIA/CRSBAN/Department of Biochemistry and Microbiology, Laboratory of Applied Biochemistry and Immunology, University Joseph KI-ZERBO, 03 BP 7021 Ouagadougou 03, Burkina Faso.
Alain Gustave Yaguibou
LABIA/CRSBAN/Department of Biochemistry and Microbiology, Laboratory of Applied Biochemistry and Immunology, University Joseph KI-ZERBO, 03 BP 7021 Ouagadougou 03, Burkina Faso and Burkinabè Agency for Standardization, Metrology, and Quality, Burkina Faso.
Edwige Rosine Somé/Tiodjio
LABIA/CRSBAN/Department of Biochemistry and Microbiology, Laboratory of Applied Biochemistry and Immunology, University Joseph KI-ZERBO, 03 BP 7021 Ouagadougou 03, Burkina Faso and Université Joseph KI-ZERBO, Centre Universitaire de Kaya, BP 232 Kaya, Burkina Faso.
Tarnagda Bakary
LABIA/CRSBAN/Department of Biochemistry and Microbiology, Laboratory of Applied Biochemistry and Immunology, University Joseph KI-ZERBO, 03 BP 7021 Ouagadougou 03, Burkina Faso and Université Nazi BONI, Centre Universitaire de Banfora, 01 1091 BP Bobo Dioulasso 01, Burkina Faso.
François Tapsoba
LABIA/CRSBAN/Department of Biochemistry and Microbiology, Laboratory of Applied Biochemistry and Immunology, University Joseph KI-ZERBO, 03 BP 7021 Ouagadougou 03, Burkina Faso.
Ckeikna Zongo
LABIA/CRSBAN/Department of Biochemistry and Microbiology, Laboratory of Applied Biochemistry and Immunology, University Joseph KI-ZERBO, 03 BP 7021 Ouagadougou 03, Burkina Faso.
Savadogo Aly
LABIA/CRSBAN/Department of Biochemistry and Microbiology, Laboratory of Applied Biochemistry and Immunology, University Joseph KI-ZERBO, 03 BP 7021 Ouagadougou 03, Burkina Faso.
*Author to whom correspondence should be addressed.
Abstract
Aims: This study aimed to assess the quality of artisanal fruit juices produced in Kaya, the capital city of the Kulsé region in Burkina Faso, through an evaluation of production practices and physicochemical and microbiological characterisation.
Design: A cross-sectional experimental study was conducted.
Setting and Duration: The research was carried out in Kaya over three months, from November 1, 2025, to January 31, 2026.
Methodology: Fifteen juice samples (mango, pineapple, hibiscus, tamarind, and ginger) were analysed according to international standards. An audit of hygiene and production practices was performed. Physicochemical parameters (pH, °Brix, titratable acidity) and microbiological indicators (total aerobic mesophilic flora, yeasts and moulds, coliforms, Escherichia coli, Salmonella, and Shigella) were measured.
Results: The audit revealed an overall compliance rate of 80.68%, indicating good adoption of hygiene practices despite weaknesses in facilities and storage. pH values ranged from 3.29 ± 0.01 to 4.47 ± 0.02, consistent with preservation standards. °Brix values varied between 7.95 ± 0.2 and 15.9 ± 0.14, with tamarind showing the highest sugar content and ginger the lowest. Titratable acidity ranged from 0.10% to 0.46%. Microbiological analysis showed moderate aerobic flora in mango, pineapple, and hibiscus juices (6.82 × 10¹ to 4 × 10² CFU/mL), with low yeast and mould counts. Coliforms and E. coli were below 10 CFU/mL. Tamarind and ginger juices showed no detectable microbial load. Salmonella and Shigella were absent in all samples.
Conclusion: Overall, the assessed juices showed physicochemical and microbiological values within the applied criteria. Tamarind and ginger samples had no detectable microbial load under the study conditions; however, their antimicrobial mechanisms were not directly investigated. The identified non-compliances highlight the need to strengthen hygiene practices and quality monitoring.
Keywords: Fruit juices, microbiological quality, physico-chemical parameters, hygiene audit, Kaya Burkina Faso.