From Grill to Plate: Socio-Economic Factors and Hygiene Practices Associated with Microbiological Safety of Koura koura Skewers in Burkina Faso

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Résumé

Aims: To assess the hygiene practices, socio-economic determinants, and microbiological quality of Koura koura skewers sold in three cities of Burkina Faso, and to examine the relationships among vendor knowledge, socio-economic status, observed hygiene practices, and product contamination.
Study Design: A cross-sectional study combining a vendor questionnaire survey and direct observation of hygiene practices with microbiological analysis of product samples.
Place and Duration of Study: The study was conducted in three cities of Burkina Faso: Kaya and Korsimoro (Kuilsé region, in the north-central part of the country) and Ziniaré (Oubri region, in the central part of the country), between August and September 2025.
Methodology: A structured questionnaire and observation grid were administered to 78 Koura koura skewer vendors (36 in Kaya, 18 in Korsimoro, and 24 in Ziniaré) using a convenience sampling approach. A total of 34 samples of ready-to-eat Koura koura skewers were analysed for Aerobic Plate Count (APC), Yeasts and Moulds (Y&M), Total Coliforms (TC), Faecal Coliforms (FC), and Staphylococcus aureus (SA).
Results: All vendors were men (100%); 56% had no formal education, and 63% earned less than 50,000 XOF (~$83) per month. The activity was the primary income source for 75% of vendors, supporting an average of 4-6 dependants. A critical gap was observed between declared and actual practices: 90% declared handwashing, but only 32% were observed doing so. Microbiological analyses of 34 samples revealed frequent contamination with faecal indicators and pathogenic bacteria, exceeding ICMSF limits in a majority of positive samples for total and faecal coliforms and S. aureus. APC ranged from 3.30±0.00 to 6.76±0.06 log CFU/g. Faecal coliforms (FC) were detected in 21% of samples overall and were absent from all Korsimoro samples (up to 4.85±0.00 log CFU/g where detected), indicating localised faecal contamination. S. aureus was detected in 59% of samples (up to 5.08±0.02 log CFU/g). We found no statistically significant differences in microbiological contamination between the three cities (P > .05 for all inter-city comparisons), indicating that poor hygiene is a widespread issue across the study sites.
Conclusion: The presence of faecal indicators and pathogenic bacteria in Koura koura skewers constitutes a public health concern. The gap between knowledge and practice co-occurs with economic constraints and low education levels and may contribute to contamination; however, the cross-sectional design cannot establish causality. Context-specific interventions are needed to improve vendor training, infrastructure, and regulatory enforcement while preserving the livelihoods that depend on this sector.

Mots-clés

Street food safety; Koura koura skewers; hygiene practices; microbiological quality; coliforms; Staphylococcus aureus.