Journal of Food: Microbiology, Safety & Hygiene
Open Access
ISSN: 2476-2059
ISSN: 2476-2059
This study was initiated with the aim of evaluating the physicochemical and microbial profile of three street food with a view for improving their hygienic quality. The assessment of technical practices revealed that this activity is carried out exclusively by women (100%). The processes were monitored in the three districts (Maroua 1,2, and 3) of the city of Maroua, and three street food production diagrams (Koki, Kossey, Awara) were developed and the products analyzed in terms of their physicochemical and microbiological properties. The parameters pH (4.6 ± 0.5-6.35 ± 0.9); WC (70 ± 0.07%-53 ± 0.05%); total protein (15.22 ± 1.22%-55.57 ± 0.14%); total lipids (3.87 ± 0.12%-21.88 ± 0.1%); and carbohydrates (44.3 ± 0.7%-3.75 ± 0.06%) are among the main determinants of quality and have values within a range compatible with those commonly observed for street foods. However, from a microbiological point of view, the overall hygienic quality ((TVC (>105 CFU/g); fecal coliforms (>104 CFU/g), Staphylococcus aureus (>103 CFU/g), sulfite-reducing Clostridium (>103 CFU/g), Salmonella (>102 CFU/g), Molds and yeasts (>102 CFU/g)) of Koki, Kosei and Awara does not comply with regulatory requirements and is mostly higher than the maximum values allowed by the microbiological criteria that cooked consumer products must meet in order to be officially recognized as fit for consumption, although there are some compliant profiles among production sites and products. Some operators therefore appear to have a more hygienic approach than others. These microbiological results confirm the issue of the hygienic quality of street food and point out the need to consider concrete actions in terms of systematic control of all inputs and training and awareness-raising for operators on Good Hygiene Practices (GHP) and Good Manufacturing Practices (GMP).
Published Date: 2026-03-12; Received Date: 2026-02-11