Original Articles Open access

Microbiological quality of raw vegetables in Ouagadougou: enumeration of Escherichia coli and detection of Salmonella spp. and antibiotic resistance profiles

Authors

  • Adama Pamba Séré – articles in this journal Corresponding author Email https://orcid.org/0009-0006-5504-2197 Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition, Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou, Burkina Faso.
  • Abdoudramane Sanou – articles in this journal Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition, Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou; Applied Sciences and Technologies Training and Research Unit, Department of Biochemistry and Microbiology, University of Dedougou, Burkina Faso.
  • Hiliassa Coulibaly – articles in this journal Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition, Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou, Burkina Faso.
  • Edwige Noelle Roamba – articles in this journal https://orcid.org/0000-0001-5320-1832 Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition, Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou, Burkina Faso.
  • Roger Dakuyo – articles in this journal https://orcid.org/0000-0001-9616-7769 Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition, Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou, Burkina Faso.
  • Kabakdé Kaboré – articles in this journal https://orcid.org/0000-0001-7995-746X Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition, Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou; Department of Food Technology, Research Institute of Applied Sciences and Technologies, National Center for Scientific and Technological Research, Ouagadougou, Burkina Faso.
  • Kiessoun Konaté – articles in this journal Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition, Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou; Applied Sciences and Technologies Training and Research Unit, Department of Biochemistry and Microbiology, University of Dedougou, Burkina Faso.
  • Donatien Kaboré – articles in this journal Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition, Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou; Department of Food Technology, Research Institute of Applied Sciences and Technologies, National Center for Scientific and Technological Research, Ouagadougou, Burkina Faso.
  • Mamoudou Hama Dicko – articles in this journal Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition, Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou, Burkina Faso.
Published
20 July 2026
Issue
Early Access
Section
Original Articles
DOI
10.4081/ijfs.2026.15187

Abstract

This study explores the microbiological quality of raw vegetables and salads in Ouagadougou, Burkina Faso, by assessing contamination levels and antimicrobial resistance of isolated bacteria across the supply chain. A total of 300 samples were collected from production fields, urban markets, and mass catering sites, and analyzed for Escherichia coli and Salmonella spp. using ISO standard methods. Susceptibility testing was performed on isolates. The results show that contamination levels vary significantly (p<0.05), with E. coli concentrations reaching up to 4.08 ± 0.04 log CFU/g. The prevalence of Salmonella spp. remains low (0 to 3%), with contamination detected only in ready-to-eat salads. In terms of antimicrobial resistance, E. coli isolates showed high resistance to amoxicillin (62.12%), and the Multi-Antibiotic Resistance (MAR) index exceeded 0.2 for 45.5% of isolates. Among Salmonella spp. isolates, 42.11% were resistant to amoxicillin, but notable sensitivity to fluoroquinolones and carbapenems (84.21%) was observed. These findings highlight that agricultural practices and final preparation hygiene are critical control points and confirm the vegetable supply chain as a reservoir for antimicrobial resistance, providing essential data to guide public health policies in Ouagadougou.

Keywords

Ethics Approval

Informed consent was obtained from all subjects involved in the survey. The study did not involve clinical trials or collection of human biological samples; thus, formal ethics committee approval was waived according to local regulations.

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