Assessment of the Microbiological Quality of Selected Spices Sold in Retail Markets of Bobo-Dioulasso, Burkina Faso

Abstract

Background: Spices are dried aromatic plant materials used to improve the flavour, colour, and taste of foods and are valued for their bioactive compounds and micronutrients. Aims: This study assessed the microbiological quality of selected spices (pepper, fèfè, chilli, and ginger) sold in retail markets of Bobo-Dioulasso, Burkina Faso. Study Design: A cross-sectional microbiological survey was conducted. Place and Duration of Study: Samples were collected from markets in Bobo-Dioulasso in November 2025. Methodology: Thirty-two spice samples were collected from vendors across different markets. Total aerobic mesophilic flora (TAMF), total and faecal coliforms, and yeasts and moulds were enumerated according to ISO-based procedures. Data were analysed using the Shapiro-Wilk test, Kruskal-Wallis test, Spearman's rank correlation, principal component analysis, and multiple linear regression in R software (version 4.2.0). Results: TAMF and total coliform loads were unsatisfactory in all spice categories according to Codex Alimentarius criteria (CAC/RCP 42-1995, 2014). Mean TAMF values ranged from 6.60 to 7.02 log10 CFU/g. Faecal coliform, yeast, and mould loads were generally satisfactory, although some markets showed elevated counts. No significant differences in contamination levels were observed between spice types or markets (p > 0.05). Conclusion: The findings indicate substantial microbiological contamination of spices sold in informal markets. Improved hygiene, safer handling, appropriate packaging, routine monitoring, and vendor training are needed to reduce contamination risks and support consumer protection.