Artisanal food production has been developing in recent years in African cities. However, the promoters of the artisanal food production structures do not always apply good hygiene practices (GHP) during their activities, which can lead to the production of food of unsatisfactory quality. Thus, this study was initiated to assess the quality and production conditions of local beverages produced in Ouagadougou. Twelve samples of four beverages (tamarind and pineapple juice, bissap, and toedo) were collected during different productions and then sent to the laboratory. Microbiological and physico-chemical analyzes were done using standard microbiological methods and Association of Official Analytical Chemists (AOAC) methods respectively. The evaluation of the application of GHP was carried out using a checklist. The results obtained show that for all the beverage samples, the pH varies from 2.44±0.02 to 3.55±0.00, The titratable acidity from 0.29±0.02% to 0.75±0.02% and the brix degree from 11.00±0.00% to 16.50±0.11%. Total mesophilic aerobic flora (TMAF) and yeast and mold loads were respectively from 1.00x103 colony forming unit per milliliter (CFU/mL) to 7.30x104 CFU/mL and from

Local beverages quality microbiology physico-chemistry GHP