Accepted Manuscript

Process Manages and Hygienic Practices of Local Beverages Producers and Sellers
in Ouagadougou, Burkina Faso

G. Bsadjo Tchamba, I.H. Bawa, T.S. Bagré, C. Mbainadjiel, E. Bako, A. Konate, C.

Zongo, M.K. Somda, A. Savadogo, A.S. Traoré, N. Barro

PII: S0956-7135(16)30070-6
DOI: 10.1016/j.foodcont.2016.02.024
Reference: JFCO 4880

To appear in: Food Control

Received Date: 9 November 2015

Revised Date: 9 February 2016
Accepted Date: 15 February 2016

Please cite this article as: Tchamba G.B., Bawa I.H., Bagré T.S., Mbainadjiel C., Bako E., Konate A.,
Zongo C., Somda M.K., Savadogo A., Traoré A.S. & Barro N., Process Manages and Hygienic Practices
of Local Beverages Producers and Sellers in Ouagadougou, Burkina Faso, Food Control (2016), doi:
10.1016/j.foodcont.2016.02.024.

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 ACCEPTED MANUSCRIPT
1 Process Manages and Hygienic Practices of Local Beverages Producers and
2 Sellers in Ouagadougou, Burkina Faso.
3
4 G. Bsadjo Tchamba*, I.H. Bawa, T.S. Bagré, C. Mbainadjiel, E. Bako, A. Konate, C. Zongo,
5 M.K. Somda, A. Savadogo, A.S. Traoré, N. Barro
6

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7 Laboratoire de Biologie Moléculaire, d’Epidémiologie et de Surveillance des Agents
8 Transmissibles par les Aliments (LaBESTA), Centre de Recherches en Sciences Biologiques,

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9 Alimentaires et Nutritionnelles (CRSBAN), Ecole Doctorale Sciences et Technologies, 03 BP
10 7021 Ouagadougou 03, Université de Ouagadougou, Burkina Faso.

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11
12 Abstract

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13
14 The trade of local beverages and ice has become popular in many developing countries
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15 including Burkina Faso. This study was performed to determine the local beverages safety
16 knowledge of producers and sellers in Ouagadougou. Face-to-face interviews of 233
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17 producers and sellers were conducted. The approach used concerned the process of good
18 hygiene and production. The data were collected following observation checklists and an
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19 adapted set of questions: knowledge of risk perception, training, personal hygiene, cleanliness
of the selling site, water supply, refreshment condition, packaging materials, food handling
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21 practices and foodborne pathogens. Data were analyzed by using means, frequencies, standard
22 deviation, 95% confidence interval and t-test. The results of survey showed that women
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23 represent 94% of 233 total sellers. Eighty five per cent 85.4% did not receive appropriate
24 training about food hygiene and 72.5% of them did not know the reasons of local beverages
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25 and ice contamination. Only 35.6% of the sellers used freeze system to store beverages. Poor
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26 quality of water and hands implicated to local beverage manufacturing were respectively
27 assigned 8.6% and 7.3%. Statistical analyses revealed significant difference (P<0.05) between
28 hygiene training and stationary sellers (P = 0.004), hygiene training and source of water (P =
29 0.02), hygiene training and cold chain (P = 0.013). In view of the socio economic importance
30 of local beverages and their role in the unexpected arrival of food-borne diseases, local
31 beverages sellers should be regularly trained, retrained in order to prevent outbreaks of food-
32 borne illnesses.

33

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34 Keywords: Local beverages, producers/sellers, food safety knowledge, hygiene
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36
37 *Corresponding author. Present address: 03 BP 7021 Ouagadougou 03, University of Ouagadougou, Burkina
38 Faso. Phone: +226 75 66 22 62; Fax: +226 25 33 73 73; E-mail: bsadjotchamba@gmail.com
39
40 1. Introduction

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41
42 In Burkina Faso, as in other developing countries, local beverages unities are

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43 flourishing rapidly due to important socio-economic benefits derived from it. Street foods and
44 beverages offer employment, to people with little education and training (FAO 1997). Indeed,

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45 sellers themselves benefit from positive cash flow, as they are able to establish their
46 businesses with a minimum amount of capital and are often free from taxes (Kubheka et al.,

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47 2001). In the recent years, it has been noticed an increase of local beverages production with
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48 different plant materials because these raw materials are readily available in the course of the
49 year. In developing countries, local beverages are known under several vernacular names. For
50 instance, calyces of Hibiscus sabdariffa var sabdariffa are used for the production of local
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51 beverage called «foléré» in Cameroon, «zobo» in Nigeria and «bissap» in many west African
52 countries such as Burkina Faso (Bayoï et al., 2014; Makut et al., 2014; Bsadjo Tchamba et al.,
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53 2015) Likewise, millet grains (Penissetum glaucum) are employed to prepare a beverage
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54 called «kunun-zaki» in Nigeria, «zoom-koom» in Burkina Faso and «koozh» in India (Makut
55 et al., 2013 ; Bsadjo Tchamba et al., 2014; Ilango & Antony, 2014). Equally rhizome of
56 ginger plants (Zingiber officinale) are used to manufacture ginger beverages called ginger
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57 drinks in Nigeria and «gnamakoudjii» in Burkina Faso (Nwachukwu & Aniedu, 2013; Bsadjo
58 Tchamba et al., 2015). Edible ice is also frequently used to cool beverages to deal with the
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59 non-availability of refrigerators and power outages. In addition, local beverages are widely
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60 consumed for it thirsty quenching property, therapeutic properties and also for its easy
61 accessibility and its cheaper prices (Barro et al., 2002; Elmahmood & Doughari, 2007 ).

62 Given the socio economic importance and the enthusiasm aroused by these local
63 beverages, studies in several developing countries were interested in the microbiological
64 quality, sensory and physic chemical parameters of these local beverages sold in the street
65 (Nwachukwu & Aniedu, 2013; Bayoï et al., 2014; Bsadjo Tchamba et al., 2014; Makut et al.,
66 2014; Bsadjo Tchamba et al., 2015). From these studies, it appeared that although these
67 beverages could play a significant part in a healthy diet, they could be potential sources of
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68 pathogenic bacterial notably: pathogenic E. coli, Salmonella sp., Shigella sp. and
69 Staphylococcus aureus, (Lewis et al., 2006 ; Bsadjo Tchamba et al., 2014; Bsadjo Tchamba et
70 al., 2015). The most important factor contributing to the presence of pathogens in street foods
71 and beverages are ignorance and/or non-respect of good hygienic practices (Omenu &
72 Aderoju, 2008; Annor & Baiden, 2011; Rane, 2011; Bello et al., 2014).

73 Street food is not regulated in many countries such as Burkina Faso but operates

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74 haphazardly without any systematic monitoring system and with poor hygiene sanitation.
75 Manufacturing of beverage strongly implicate manual operation without pasteurisation

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76 processes to prevent microbial contamination. In fact, these traditional processing methods
77 might be a source of growth of foodborne pathogens (Barro et al., 2002; Barro et al., 2007;

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78 Drabo et al., 2009). If previous studies have focused on the microbiological quality,
79 physicochemical and sensory parameters of local beverages in Ouagadougou (Barro et al.,

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80 2002; Bsadjo Tchamba et al., 2014; Bsadjo Tchamba et al., 2015), there is limited information
on the knowledge and practice of hygiene in the manufacturing processes and sales of local
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82 beverages and ice in Burkina Faso.
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83 The main objective of this study was to assess the knowledge and attitudes of
84 producers and sellers of local beverages and ice on hygiene practices and during
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85 manufacturing processes and sales.

86
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87 2. Materials and methods

88
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89 2.1. Study design

90 The present study was carried out from October 2011 to December 2012 involving 233
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91 beverages sellers. Were randomly included in this study, sellers and producers of ice and local
92 beverages («bissap», «gnamakoudjii» and «zoom-koom») who prepare beverages at home and
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93 then come to sell at the market or those who prepare directly on site at their stands. Similarly,
94 mobiles vendors selling beverages around taxi and motorcycle parking at the markets were
95 included in the study. Exclusion criteria were sellers of fruit juices and other local beverages.
96 This study was performed to describe the level of knowledge on food safety and hygienic
97 practices of producers and sellers of local beverages («bissap», «gnamakoudjii», «zoom-
98 koom» and edible ice) and ice from different markets in five borough of Ouagadougou town.
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100 2.2. Survey
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101 A set of questions used by Monney et al. (2013) was modified and adapted to this study. Data
102 was collected using observational checklist and a structured questionnaire by a face-to-face
103 interview in the local dialect understood by the producers and sellers. These questions
104 regarded socio-demographic characteristics of those responding (age, sex). Information
105 concerning elementary food hygiene, training courses received or not by the sellers was
106 collected during the survey. The source of water supplies and kind of packaging materials

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107 were also indicated. Beverages production conditions and refreshment of local beverages
108 were verified. Particular attention was paid to the working methods of the producers/sellers

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109 and their sales surroundings. Mishandling and unhygienic practices were recorded. Similarly,
110 personal hygiene of sellers (cleaning cloths), environmental sanitation (point of sale,

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111 cleanliness of the selling site), and type of sellers (stationary or mobiles) were observed and
112 recorded.
113 Process flow diagram of the preparation of local beverages and ice was developed to

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114 identify critical control points in the final product sold to consumers.
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115
116 2.3. Ethical considerations
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117 Prior to any other investigations, the aim of the study was explained to local beverages
118 producers/sellers. They were included into the study after giving their consent and after the
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119 owner of the vending place had given their consent and the sellers were assured of
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120 confidentiality of recorded data.

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122 2.4. Data processing and analysis
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123 Collected data was checked and then entered into the computer for final analysis.
124 Microsoft Excel (version 2010) and EPI INFO software (version 3.3.2) were used to perform
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125 the analysis and considered P<0.05 as significant. Descriptive statistics such as means,
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126 frequencies, standard deviation and 95% confidence interval were used to present the
127 findings. Relationships among sex and hygiene training, type of vendors and hygiene training,
128 water supplies and hygiene training, packaging materials and hygiene training, cold chain and
129 hygiene training, and knowledge of soft drinks contamination and hygiene training were then
130 examined with bivariate analyses (Fischer exact test: t-test) by comparing these two means to
131 infer a statistical relationship between these two parameters.
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133 3. Results and discussion

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134
135 3.1. Description of beverages preparation (biological risk hazards)

136 The consumption of local beverages is widely spread in Africa in general and
137 particularly in Burkina Faso. Flow diagrams of the traditional processing of local beverages
138 and edible ice were constructed in order to provide a clear description of the stage involved in
139 the process. The technological process of manufacturing local beverages is dominated by a

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140 sequence of manual operations. During the production and marketing of local beverages
141 («bissap», «gnamakoudjii» and «zoom-koom») and ice, flow diagrams reported in this study

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142 record miscellaneous operation. Preliminary operations (washing, sorting, peeling), splitting
143 operations (grinding), mixing operations (solid-liquid, solid-solid, liquid-liquid), separation

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144 processes (filtration), stability operations (cold-heat) and packaging operations (type of
145 packaging-conditioning system) are described in figure 1, 2, 3, 4 and 5. Identification of the
146 biological risk hazards that are likely to occur at any step in the traditional processing and
147
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selling was carried out according to the rules of «5 M» of FAO (FAO, 2007). Indeed,
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148 according to FAO, all control points are related to one of the following five elements: raw
149 materials, environment, material, method and manpower (FAO, 2007).
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150 During these operations, this survey noticed that potential health risks are associated
151 with manual contamination during filtration and packaging’s operations carried out by all
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152 producers (100%). Concerning filtration step, producers’ sometimes used insufficient cleaning
153 hands to squeeze raw materials in order to collect the liquid. These manual operations
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154 performed under unsuitable conditions lead to contamination and deterioration in the
155 microbiological quality of different local beverages (Elmahmood & Doughari, 2007 ; Bsadjo
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156 Tchamba et al., 2014; Bsadjo Tchamba et al., 2015; Bello et al., 2014). Cross contamination
157 could also occur during many stages such as unsafe water, grinding, second hand bottle
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158 insufficiently disinfected, exposed plastic bags, and other handling stages during selling.
159 Unsafe water used for the dilution of beverages, washing utensils and bare hands of
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160 producers/sellers could introduce hazard in the finished product. For most producers, mash
161 the ingredients in the mill is a necessity because of their large amount. This practice is not
162 without consequences for the health of consumers. The space reserved for these mills is
163 unhealthy. Ignoring the rules of hygiene and questionable quality water use during grinding
164 operation are all biological risks that may affect the quality of unpasteurized beverages.
165 According to Rane, (2011), the cross-contamination risk associated with bacteria growth and
166 survival pathogens may be a frequent and important cause of outbreaks of food-borne disease.

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167 Dirty washing water and dustbin could deprave selling environment. Inefficient storage in
168 adequate containers coupled with cooling with contaminated ice and abuse temperature
169 promoted bacterial growth.
170
171 3.2. Characteristics of participants, food safety attitudes and knowledge
172 Two hundred and thirty-three (233) traditional beverages sellers consented

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173 questionnaires. Only two sellers declined to participate in our study. In our study we noticed
174 that sellers generally sold «zoom-koom» with edible ice. Some sellers sold at the same time

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175 «bissap» and «gnamakoudjii». Others sold all the products («bissap», «gnamakoudjii»,
176 «zoom-koom» and edible ice).

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177 Our survey showed that the majority of those responding were females (94%) (Table
178 1). This study has shown the gender profile of street food vendors to be similar to results
179 found in others studies (Barro et al., 2002; Omenu & Aderoju, 2008; Drabo et al., 2009;

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180 Annor & Baiden, 2011). The domination of women or men in street food vending varies from
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181 one country to another and from the type of products. In Burkina Faso, women leadership in
182 beverages production/selling could be justified by the fact that cooking falls to women and
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183 culinary secret are transmitted from mother to daughter. In Ghana and Nigeria, studies
184 reported a higher proportion of females who balance the income-generating opportunities of
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185 street vending with traditional household and child care duties (Mensah et al., 2002; Omenu
186 & Aderoju, 2008) Most of the sellers’ surveyed (32.5%) were between 30 and 40 years of age.
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187 Others studies also reported that the average age of the street food vendors was 31-40 years
188 old (Omenu & Aderoju, 2008; Annor & Baiden, 2011).
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189 Although, previous studies conducted in Burkina Faso, recommended that street
190 vendors should receive training before cooking and selling street food and beverages, with
periodic refresher training thereafter, this study showed that most of local beverages sellers
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191
192 surveyed (85.4%), did not attend food hygiene training and safety programs. They acquired
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193 the knowledge through observation and self-teaching. This may be due to the fact that local
194 beverages sellers are most often poor, illiterate and show little concern towards basic food
195 safety measures. These results were consistent with the results of studies conducted in Nigeria
196 and Ghana who found that only 16%, 47.4% and 28.7% reported having received formal
197 hygiene training (Omenu & Aderoju, 2008; Annor & Baiden, 2011; Okojie & Isah, 2014).
198 It appears from this study that 205 vendors (88%) were stationary and only 28
199 (12.01%) were mobile. All the mobile vendors surveyed 14 (100%) were male with a mean
200 age of 17 years. This mobile sellers’ moved into markets and in areas around markets with

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201 high numbers of potential customers, such as bus, taxi, motorbike and bike parks to evade of
202 taxes and to make much economic opportunity and income. Our study identified 162 (69.5%)
203 local beverages sellers operating in the open markets with a total of 28 (12.01%) mobiles
204 sellers and 134 (57.51%) semi-fixed sellers with only a table outside. We also note the
205 presence of fixed sellers 71 (30.5%) who owned makeshift accommodation, kiosks and other
206 temporary structures poorly constructed in different markets. These results are consistent with

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207 those of other authors who report the presence of mobiles and fixes vendors (Drabo et al.,
208 2009; Dwumfour-Asare & Agyapong, 2014). Results also agree with those of an earlier study

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209 conducted in India, which found that food is prepared at home or in the stalls on the side of
210 the road made of wood, polythene bags, etc. (Rane, 2011). These different places of sale do

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211 not give proper protection of local beverages from dust and presence of flies which could
212 carry many microbes that may be pathogenic if left to settle on products. Previous study in
213 Burkina Faso showed that, packaging inside a bag or recycled bottle required a transfer. This

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214 manual transfer is sometimes done in the open air which causes the influx of flies that are
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215 likely to contaminate the product (Bsadjo Tchamba et al., 2014).
216 Despite this, it has been observed that 131 (56%) of the sellers who wore clean attires,
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217 179 of those responding (76.8%) worked in dirty surrounding, it is probably due to lack of
218 appropriate knowledge and guidance on unsanitary conditions. It has been also reported in
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219 study conducted in Egypt that dirtiness of surroundings could cause microbial contamination
220 since air, water and even human is the source of microorganisms (Easa, 2010).
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221 Eighty one percent 190 (81.5%) of the producers/sellers use tap water for processing
222 beverage, while 43 (18.5%) got their water from retail vendors. Local beverages were mainly
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223 refrigerated with edible ice 150 (64.4%) while only 83 (35.6%) used refrigerators. The
224 beverage in majority 178 (76.7%) was served in polystyrene bags and only 55 (23.6%) of
those responding used recycled bottles. Although the manufacturers and sellers reported that
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225
226 they used potable tap water for preparing beverages, many studies reported that potable water
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227 was not often available at most of the vending sites (Muinde & Kuria, 2005; Barro et al.,
228 2006; Omenu & Aderoju, 2008). According to (Rane, 2011) in India, contaminated water can
229 create a public health risk when it is used for drinking, washing of food, incorporated in the
230 food as an ingredient and used in the processing of food or used for washing equipment,
231 utensils and hands. It has also been observed that in this study local beverages undergo
232 inadequate cooling. On a similar note both in Nigeria and in Burkina Faso, authors found out
233 that lack of safe storage temperature will increase microbial contamination if beverages are
234 stored for a long period of time (Lateef et al., 2006; Barro et al., 2007).

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235 Only 27 (11.6%) of the people responding knew that micro-organisms can
236 contaminate local beverages. Most 169 (72.5%) of them did not know the reasons of local
237 beverages contamination. Unclean water and dirty hands were mentioned respectively by 20
238 (8.6%) and 17 (7.3%) of them. Lower levels of trained local beverages sellers and lack of
239 knowledge negatively affected the quality of street foods and beverages as reported by similar
240 studies in many African countries (Barro et al., 2006; Omenu & Aderoju, 2008; Okojie &

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241 Isah, 2014).
242

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243 3.3. The relation between hygiene training and characteristic of respondents and beverages
244 safety knowledge

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245 Bivariate analyses were conducted to determine if there were significant differences
246 between beverages sellers which received or not hygiene training by sex, type of sellers, water
247 supplies, packaging materials, cold chain and Knowledge of local beverages contamination. P

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248 value less than 0.05 was considered as statistically significant (Table 2).
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249 In this study, no statistical difference was found between packaging material and hygiene
250 training at (t = 0.41; P = 0.33).
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251 It was found that there was a significant relationship between stationary sellers and
252 hygiene training (t = 0.008; P = 0.004). Statistical analyses showed that the few stationary
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253 sellers who received hygiene training had the best food safety knowledge and practice
254 comparing to mobile sellers who did not received hygiene training. This has also been echoed
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255 by (Dwumfour-Asare & Agyapong, 2014) in Ghana, who clearly showed that both iterant
256 (mobile/hawking) sellers and those using canopy/tent stalls have low (poor and limited) food
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257 hygiene and safety practices levels.

258 Statistical analyses revealed that water supplies (t = 0.02; P = 0.02) and cold chain (t =
0.013; P = 0.013) was significantly associated with hygiene training. Sellers who received
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259
260 hygiene training, compared to those who did not, were mainly reported to use tap water and
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261 more often reported using refrigerator. These observations are supported by Rane, (2011)
262 which showed that, storage at ambient temperature, inadequate cooling are identified as the
263 key factors that contribute to food poisoning outbreaks.
264
265 Conclusion
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267 This study showed that majority of local beverages producers/sellers in open markets
268 did not attend food hygiene training and safety programs. Personal hygiene of sellers is

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269 acceptable but the sales environment for the majority of sellers is unsafe. Poor knowledge of
270 local beverages vendors/manufacturer in food safety and good hygiene practices could
271 contribute to the occurrence of foodborne diseases. It is recommended that every local
272 beverages producers/sellers should undergo regularly basic hygiene training. This knowledge
273 will ensure that the environmental and personal hygiene is improved and that the rules of
274 hygiene and sanitation are respected. Cross-contamination can thus be avoided in the process

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275 of preparing, packaging, cold chain and sales to offer consumers acceptable microbiological
276 quality of products.

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277
278 Conflict of Interests

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279 The authors have not declared any conflict of interests.
280
281 Acknowledgments

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282 This study was supported by a research grant from International Foundation for
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283 Sciences (IFS). The authors wish to thank manufacturers and sellers of local beverage for
284 their cooperation during the study.
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285
286 4. References
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354 Mensah, P., Yeboah-Manu, D., Owosu-Darko, K., & Ablordey, A. (2002). Street foods in
355 Accra, Ghana:how safe are they? Bulletin. World. Health. Organization, 80(7), 546-
TE

356 554.
357 Monney, I., Agyei, D., & Owusu, W. (2013). Hygienic Practices among Food Vendors in
EP

358 Educational Institutions in Ghana: The Case of Konongo. Foods, 2, 282-294.

359 Muinde, O. K., & Kuria, E. (2005). Hygienic and sanitary practices of vendors of street foods
in Nairobi, Kenya. African Journal of Food Agriculture and Nutritional Development,
C

360
361 5(1), 1-13.
AC

362 Nwachukwu, E., & Aniedu, U. I. (2013). Evaluation for microbial quality, physicochemical
363 and sensory properties of locally produced fruit-ginger drinks in Umuahia.
364 International Journal of Microbiology Research and Reviews, 1(4), 056-060.
365 Okojie, P. W., & Isah, E. C. (2014). Sanitary Conditions of Food Vending Sites and Food
366 Handling Practices of Street Food Vendors in Benin City, Nigeria: Implication
367 forFood Hygiene and Safety. Journal of Environmental and Public Health, Article ID
368 701316, 701316 pages. doi: http://dx.doi.org/10.1155/2014/701316

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369 Omenu, A. M., & Aderoju, S. T. (2008). Food safety knowledge and practices of street food
370 vendors in the city of Abeokuta, Nigeria. Food Control, 19, 396-402.
371 Rane, S. (2011). Street Vended Food in Developing World: Hazard Analyses. Indian Journal
372 of Microbiology, 51(1), 100–106.

373

PT
374
375

RI
376
377

U SC
AN
M
D
TE
C EP
AC

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1 Table 1: Characteristics of sellers, food safety knowledge and attitudes results.
95% Confidence Interval

Parameters Frequencies %
Lower Upper
bound bound
< 20 32 13.9 4.5 25.5

PT
20-30 71 30.4 13.7 66.1
Age
31-40 76 32.5 14.5 63.7
> 40 54 23.2 6.0 66.2

RI
Female 219 94 90.1 96.7
Sex
Male 14 6 3.3 9.9

SC
Yes 34 14.6 10.3 19.8
Hygiene Training
No 199 85.4 80.2 89.7

U
Mobiles 28 12 8.1 16.9
Type of sellers
AN
Stationary 205 88 83.1 91.9
Fresh air 162 69.5 63.2 75.4
Point of sale
Shed 71 30.5 24.6 36.8
M

Cleaning point of Yes 54 23.2 17.9 29.1

sale No 179 76.8 70.9 82.1
D

Yes 131 56.2 49.6 62.7

Cleaning cloths
TE

No 102 43.8 37.3 50.4

Barrel water 43 18.5 13.7 24.0
Water supplies
EP

Tap water 190 81.5 76.0 86.3

Edible ice 150 64.4 57.9 70.5
Cold chain
Refrigerator 83 35.6 29.5 42.1
C

recycles
55 23.6 18.3 29.6
AC

Packaging material Bottles

Bags 178 76.4 70.4 81.7
Unclean
20 8.6 5.3 12.9
water
Knowledge
Unknown 169 72.5 66.3 78.2
of local beverages
Dirty hands 17 7.3 4.3 11.4
contamination
Micro-
27 11.6 7.8 16.4
organisms

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2 Table 2. Differences by sex, type of vendors, source of water, packaging materials cold chain
3 and knowledge of local beverages contamination in hygiene training.
4
Variables Hygiene training Total
Yes No

PT
Sex Female 34 (15.5%) 185 (84.5%) 219(100%)
Male 0 (0%) 14 (100%) (100%)

RI
Total 34 (14.6%) 199 (85.4%) 233 (100%)
Fischer’s exact = 0.10 P = 0.05

SC
Type of sellers Mobile 0 (0%) 28 (100%) 28 (100%)
stationary 34 (16.6%) 171(83.4%) 205 (100%)
Total 34 (14.6%) 199 (85.4%) 233 (100%)
Fischer’s exact = 0.008
U P = 0.004*
AN
Water supplies Barrel 1 (2.3%) 42 (97.7%) 43 (100%)
Tap water 33 (17.4%) 157 (82.6%) 190 (100%)
M

Total 34 (14.6%) 199 (85.4%) 233 (100%)

Fischer’s exact = 0.005 P = 0.02*
D

Packaging Recycling bottles 7 (12.7%) 48 (%) 55 (100%)

materials Bag 27 (15.2%) 151 (84.8%) 178 (100%)
TE

Total 34 (14.6%) 199 (85.4%) 233 (100%)

Fischer’s exact = 0.41 P = 0.33
EP

Cold chain Ice 16 (10.7%) 134 (89.3%) 150 (100%)

Refrigerator 18 (21.7%) 65 (78.3%) 83 (100%)
C

Total 34 (14.6%) 199 (85.4%) 233 (100%)

Fischer’s exact = 0.019 p = 0.013*
AC

Knowledge Unclean water 16 (80%) 4 (20 %) 20 (100%)

of local Unknown 0 (0%) 169 (100 %) 169 (100 %)
beverages Dirty hands 9 (52.9 %) 8 (47.1%) 17 (100 %)
contamination Micro-organisms 9 (33.3%) 18 (66.7%) 27 (100 %)
Total 34 (.614 %) 199 (85.4%) 233 (100%)
Fischer’s exact = NA
5 *P<0.05; NA: Not Applicable
6

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1 Dry calices of
Hibiscus sabdariffa
2

3
Sorting
4

5
Washing

PT
Water Dirty washing water
6

7 Infusion/Decoction/

RI
Maceration
8

SC
9
Filtration Calices of H. sabdariffa
10

U
11
Clarify liquid Dustbin or
AN
12 cattle food

13 Sugar, aroma, mint Spatula mixture

M

14
«Bissap»
15
D

16
Second hand bottle Manual packaging
TE

17 and plastic bag

18 Refrigeration
EP

19
SELLING
20
C

21 Biological risk
AC

22 : Cross-contamination

23 : Handling contamination

24 : Environmental contamination

25
26 Figure 1: Flow diagram of the major risk factors leading to traditional processing of «bissap»
27 in Burkina Faso.
28

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29
Rhizome of ginger
30 «Gingiber officinale»

31

Water Peeling/Washing Pickings and dirty

32
washing water
33
Ingredient (Black pepper) Grinding

PT
34
Paste
35

RI
36 Tamarind juice Soaking

SC
37
Filtration
Debris
38
Clarify liquid

U
39
AN Dustbin

40
Sugar; aroma, mint Spatula mixture
41
M

«Gnamakoudjii»
42

43 Manual packaging
Second hand bottle
D

and plastic bag

44
TE

Refrigeration
45

46
SELLING
EP

47

48
C

49 Biological risk
AC

50 : Cross-contamination

51 : Handling contamination

52 : Environmental contamination

53
54 Figure 2: Flow diagram of the major risk factors leading to traditional processing of
55 «gnamakoudjii» in Burkina Faso.
56

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57
Pearl Millet
58

59

Water Washing/Drying Dirty washing water

60

61
Grinding

PT
62

63 Water Millet flour

RI
64
Kneading

SC
65
Filtration Flour residue
66

U
67 Sugar, «gnamakoudjii», Flour suspension Dustbin or cattle food
tamarind juice
AN
68
Spatula mixture
69
M

70 «Zoom-koom»

71
D

Manual packaging
72 Second hand bottle
TE

and plastic bag

73
Refrigeration
74
EP

75 SELLING

76
C

77 Biological risk
AC

78 : Cross-contamination

79 : Handling contamination

80 : Environmental contamination

81

82 Figure 3: Flow diagram of the major risk factors leading to traditional processing of «zoom-
83 koom» in Burkina Fas

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84

85

86
Well/Barrel/Tap Water Packaged sachet
87 water

88 Filling
Plastic bags

PT
89

90 Freezing

RI
91

Edible ice

SC
92

93
SELLING

U
94
AN
95

96
M

97 Biological risk

98 : Cross-contamination
D

99 : Handling contamination
TE

100

101
EP

102 Figure 4: Flow diagram of the major risk factors leading to traditional processing of edible
103 ice in Burkina Faso.
C

104
AC

105

106

107

108

109

110

111

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112

113 Finished products

«Bissap», «Gnamakoudjii», «Zoom-koom»

114

115
Retail sale
116 Conditions of sale

PT
117

118 Manual contamination Others contaminations

RI
119

SC
120
Plastic bags Hand filled Cross contamination by flies
121 attracted by sugar

U
122
Money Collection by the same Dirty selling surrounding
AN
123
sellers (waste water garbage)

124
M

125 Handling breaking ice to cold Dirty water to clean utensils, hand
beverages and stall
126
D

127
TE

128 Hazard products

129
EP

130

131 Figure 5. Flow diagram of potential biological hazards in finished products sales condition.
C

132
AC

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Process Manages and Hygienic Practices of Local Beverages Producers and
Sellers in Ouagadougou, Burkina Faso.

Highlights (for review)

PT
RI
• Majority of local beverage vendors and producers have not receive hygiene training
• Ignorance or disregard of good hygiene and manufacturing practices has been noticed

SC
• Flow diagram of traditional processing local beverages and ice were built
• Manual and cross contamination at various stages could contribute to contamination

U
• Inefficient storage, cooling with contaminated ice could promote bacterial growth
AN
M
D
TE
C EP
AC