Milk Production and Sanitary Risk along the Food Chain in Five Cities in Burkina Faso

Abstract

Abstract:Livestock is the third largest currency provider in Burkina Faso after gold and cotton. The objective of this study was to assess the socio-economic characteristics of actors, level of production and sanitary risks along the food chain of local fermented milk. A literature search and an investigation were conducted. Sphinx Plus 2 -V5 software was used for data processing and analysis. Results obtained show that milk processing is essentially a female activity and Fulani is the most active tribe in the milk sector. The curdling is done mainly using a curdled whey. Nutritional characteristics of fermented milk depend on the milk used, the milking conditions, the technology used, and a good curd must have a pleasant smell with a sweet and sour taste. The precariousness of milking, the lack of training in hygiene, the ignorance of the rules of hygiene, the state of environment of processing/sale, the strong use of antibiotics, the negligence of campaigns of vaccinations, and the non-compliance with the waiting period generate significant sanitary risks for consumers and animals. Livestock is the mainstay of the white revolution in Burkina Faso and contributes to food and socio-economic security.

Assessment of safety and quality of fermented milk of camels, cows, and goats sold and consumed in five localities of Burkina Faso

“…The poor quality fermented milk, unclean, and insufficient cleaning of milk equipments were among the most important sources of milk contamination. The milk is generally exposed to different contaminants when it transferred from one container to another, transported to consumers as well as retailers from the production site without cooling facilities, and with no proper milk containers [28,29]. In general, these high rates of microorganisms can be explained by the fact that traditional production is neither controlled nor regulated, as the majority of producers and distributors are not sufficiently informed about hygiene and risk management measures [6,29,30].…”

A Brief Discussion on Curdling Technology, Microbiological Risks and Contaminants of Fermented Milk Named Biisim Missiga

“…Many studies were found that animals were alimented by contaminated feed and waiting time for milking after administration of antibiotics was not respected (Wanniatie et al, 2019). Similarly, we have also noticed the dirty environments of sales and transformations, the washing of materials used in traditional gold panning sites at watering points of animals (Cissé et al, 2018).…”

“…The production and sale of Bîisim missiga is an important strategy implemented in the country. Indeed, milk is a highly valued food whose nutritional and economic contribution within producing households is no longer demonstrated (Boko et al, 2016;Cissé et al, 2018). Several products are derived from milk processing, the best known in Burkina Faso are pasteurized milk, Bîisim missiga, butter (solid or liquid) and cheese (Hamadou and Sanon, 2005;Cissé et al, 2019).…”

“…Current trends show that demand of dairy products is growing in Burkina Faso. It should also be noted that from consumer trafficking through processing and sale, milk follows a short marketing cycle, that is from producer to consumer, but the intervention of milk collectors and resellers gives rise to a long circuit therefore the conditions of collection, storage and sales are very precarious (Kouamé-Sina et al, 2010;Tankoano et al, 2016;Cissé et al, 2018). During this phase, milk is exposed to microbiological, physical and chemical contaminants.…”

“…During this phase, milk is exposed to microbiological, physical and chemical contaminants. Its contaminants pose a significant health risk to consumers (Cissé et al, 2018). The contamination of milk thus becomes a major public health problem, especially with the presence of microorganisms responsible for food poisoning.…”