Microbiological Quality of Fresh and Grilled Mutton Sold in Ouagadougou, Burkina Faso

In Ouagadougou, grilled meats in the form of pieces and brochettes are very popular well-known to consumers. The aim this study was assess microbial quality mutton meat sold Burkina Faso. A total 120 samples were collected from 20 grillers 60 fresh meat. sampling done between month August 2018 February 2019. analyzed according standard methods. test performed counts Aerobic Mesophilic Bacteria (AMB), yeasts molds, enterobacteria, Campylobacter spp, Staphylococcus aureus, Bacillus cereus, Brucella Pseudomonas aeruginosa, search for salmonella, detection antibiotics residues. Results showed a high count AMB (8.77 6.78 log UFC/g); enterobacteria (6.58 3.05 UFC/g), aureus (6.45 4.35 cereus (6.98 4.52 (6.03 3.86 molds (4.80 3.26 UFC/g) aeruginosa (0.45 0.15 respectively Presumptive Salmonella found 95% 75% samples. tested samples, no spp detected. However, residues 5% Means moisture pH 74.91% 6.05% 53.21% 6.06% average recorded significantly indicate poor hygiene raw material ready-to-eat Good practices processing guides should be developed grilling value chain actors reduce contamination risks.