Hygienic Conditions and Quality of Dishes Cooked and Sold by Women Traders in the Town of Korhogo

Main Article Content

Karamoko Detto
Yoro Dezay Thierry
Moroh Jean-Luc Aboya
Koffi Alex Joel
Djè Koffi Marcellin


The aim of this study is to evaluate the hygienic quality of the dishes cooked and sold by the women traders in the town of Korhogo. The study was carried out with 45 restaurants in the town of Korhogo. It consisted on the one hand, a survey based on the Ishikawa diagram in order to assess the hygienic conditions, and on the other hand of microbiological analyses of the ready-to-serve meals. A total of 90 samples were taken, including 2 dishes per restaurant, respectively consisting of one hot and one cold dish. Generally, results showed that hygienic conditions were unsatisfactory based on the utilized guidelines. From a microbiological point of view, the meal samples were 75.2% satisfactory, 7.6% acceptable and 17.2% unsatisfactory. In view of these results, it appears essential to improve hygiene conditions by greater involvement of the official services involved in training these traders and monitoring compliance with good hygiene practices and the establishment of a program of cleaning and disinfection of premises and equipment.

Hygiene, cooked dishes, women traders, microbiological analyses

Article Details

How to Cite
Detto, K., Thierry, Y. D., Aboya, M. J.-L., Joel, K. A., & Marcellin, D. K. (2020). Hygienic Conditions and Quality of Dishes Cooked and Sold by Women Traders in the Town of Korhogo. Journal of Advances in Microbiology, 20(7), 1-10. https://doi.org/10.9734/jamb/2020/v20i730258
Original Research Article


Diasso D. Aliments de rue prepares et vendus a « ciel ouvert ». Food and Nutrition. 2013;10.

FAO Les bonnes pratiques d’hygiène dans la préparation et la vente des aliments de rue en afrique. Division de l'information, FAO, Viale delle Terme di Caracalla. Italie, Rome. 2007;176.

Compaoré TJ, Barro N, Belemsigri Z, Komkobo C, Belem M, Yameogo C. Improvement of the street food sector in ouagadougou, Burkina Faso. Ouagadougou, Burkina Faso. 2008;75.

King LK, Awumbil B, Canacoo EA, Ofosu-Amaah S. An assessment of the safety of street foods in the Ga District of Ghana. Implication for the Spread of Zoososes. Acta Tropica. 2000;76(1):39-43.

Barro N, Ouattara CAT, Nikiéma AP, Ouattara AS, Traoré SA. Evaluation of the microbiological quality of some street foods in the city of Ouagadougou in Burkina Faso. 2002;12(4):369-374.

Cardinale E, Perrier Gros-Claude JD, Tall F, Gueye EF, Salvat G. Risk factors for contamination of ready-to-eat street-vended poultry dishes in Dakar. International Journal of Food Microbiology. 2005;103(2):157-165.

WHO. Global strategy for food safety: Safer food for better health; 2002.

Kouamé SSM. Contribution to the risk management of microbial contamination and genotypic diversity of species of the genus bifidobacterium isolated from the local milk production chain in Abidjan. University Nangui Abrogoua, Abidjan. 2013;234.

Essomba JA. Study hygienc of collective catering in Cameroon: Case of the Yaoudé 1 University Work Centre. Th. Med. Vet Cheick Anta Diop University of Dakar. 2000;149.

Alassane A. Contribution à l'étude de l'hygiène dans la restauration collective au Centre des oeuvres Universitaires de Dakar (COUD). Th. Med. Vet, Université Cheick Anta Diop de Dakar. 1988;196.

Tayou-Fils MC. Study of hygienic conditions in modern collective commercial catering in Dakar. Th. Med. Vet, Cheick Anta Diop University of Dakar. 2007;114.

Yoro L, Naoufal N, Koua A, N’Gbakou C, Dosso F. Review of the microbiological analysis of food in Abidjan from 1990 to 1995. Review of Food Hygiene Microbiology. 2003;15(44):39-42.

Drabo KM, Pare TL, Savadogo LGD, Tarnagda Z, Zeba AN, Zongo I, Rouamba J, Toe A, Ouédraogo D, Ouédraogo JB. Caractéristiques de l’alimentation de rue dans la ville de Bobo-Dioulasso. Santé Publique. 2008;102(3267):36-40.

Balde J. Study of the microbiological quality of the meals served at the hospital in Dakar. Th. Med. Vet, Cheick Anta Diop University of Dakar. 2002;153.

Ezeronye OU. Nutrient utilization profile of Saccharomyces cerevisiae from palm wine fruit fermentation. Antonie van Leeuwenhoek. 2004;86(3):235-240.

Ukhum ME, Okolie NP, Oyerinde AO. Some mineral profiles of fresh and bottled palm wine a comparative study. Afr J. Biotechnol. 2005;4:829-832.

Namkoisse E. Hygiène de la restauration collective au Centre des Œuvres Universitaires de Dakar (COUD): Cas du nouveau restaurant dit « ARGENTIN » ou de 3000 places. Th. Med. Vet, Université Cheick Anta Diop de Dakar. 1990;300.

Diouf L. Assessment of the level of hygiene and proposal of a system of traceability in collective catering: Case of kiki traiteur sarl. Th. Med. Vet. Cheick Anta Diop University of Dakar. 2013;150.