Assessment of Microbiological Quality and Safety during the Processing of Traditional Beers made from Sorghum in the “Mandara” Mountains of the Far-North Region of Cameroon

Indigenous beers are very popular and widely consumed by people from northern Cameroon because of its low cost. Despite their appeal, microbial quality these beverages remains a serious call for concern. This work was aimed to investigate changes hazards contamination during the processing two special sorghum brewed in Cameroon. Producers were observed production samples collected at different stages analysis microbiological parameters such as total count, fungi, spore-forming bacteria, Coliforms E. coli using referenced methods. Total count ranged 13.5 x 103 195 CFU/mL 0.16 660 CFU/mL; fungi 0.26 22 0.22 85 0.69 102 13.6 0.65 3.8 red “té” white “mepdli” beers, respectively. Spore-forming bacteria (total fecal) detected all samples. Bacterial spores also enumerated (38 CFU/g) (62.5 grains used main raw materials “mpedli” beers. The results suggest that both turbid traditional method exposed contamination. Increase loads after soaking, adding supernatant (red beer only) malted flour (white heating step means control measures needed prevent sensitive stages. Proper handling materials, adequate implementation fermentation found effective critical points. Training producers on good manufacturing hygiene practices have been suggested strategies improve safety indigenous