Abdelsalam Adoum DOUTOUM1, 2,
,
Alcherif Hamid Mahamat1,
Denis ERBI3,
Hamadou ABBA3,
Bienvenu MADJITOLOUM1,
Mahamat Seid ALI3,
Rabha Ganda KADO1,
Mahamat Abdoulaye BECHIR4,
Attahir ATTAMAR1,
Abdoullahi Hissein OUSMAN5,
Abdelsalam TIDJANI5,
Abdourahamane BALLA6,
Malang SEYDI7,
Bhen Sikina TOGUEBAYE7 1Chemistry and Microbiologie Laboratory,National Higher Institute of Sciences and Techniques of Abeche, BP 130, Abeche, Chad
2Microbiologie Laboratory, Abdou Moumouni University of Niamey, Niger;Microbiologie and biochemistry Laboratory, Cheikh Anta Diop University of Dakar, Senegal
3Biomedical analysis laboratory, faculty of Human Health Sciences, University of Adam Barka, Abeche, Chad
4Higher Institute of Livestock of Moussoro, Chad
5Food Science and Nutrition Research Laboratory, Faculty of Human Health Sciences, University of N'Djamena, N'Djamena, Chad
6Microbiologie Laboratory, Abdou Moumouni University of Niamey, Niger
7Microbiologie and biochemistry Laboratory, Cheikh Anta Diop University of Dakar, Senegal
American Journal of Microbiological Research.
2025,
Vol. 13 No. 5, 100-108
DOI: 10.12691/ajmr-13-5-1
Copyright © 2025 Science and Education PublishingCite this paper: Abdelsalam Adoum DOUTOUM, Alcherif Hamid Mahamat, Denis ERBI, Hamadou ABBA, Bienvenu MADJITOLOUM, Mahamat Seid ALI, Rabha Ganda KADO, Mahamat Abdoulaye BECHIR, Attahir ATTAMAR, Abdoullahi Hissein OUSMAN, Abdelsalam TIDJANI, Abdourahamane BALLA, Malang SEYDI, Bhen Sikina TOGUEBAYE. Hygienic Conditions for the Production and Consumption of Yogurt in the City of Abeche, Chad.
American Journal of Microbiological Research. 2025; 13(5):100-108. doi: 10.12691/ajmr-13-5-1.
Correspondence to: Abdelsalam Adoum DOUTOUM, Chemistry and Microbiologie Laboratory,National Higher Institute of Sciences and Techniques of Abeche, BP 130, Abeche, Chad. Email:
doutoum3000@gmail.comAbstract
This study aimed to investigate the hygienic conditions surrounding yogurt production and consumption in the city of Abeche, Chad. A total of 150 participants, comprising 100 consumers and 50 sellers and producers, were surveyed to collect comprehensive data on their demographic profiles, production practices, consumption patterns, as well as challenges faced in the sector. Data were processed and analyzed using XL-STAT software (version 6.1.9) to identify significant trends and issues. The producer population was predominantly male, with an average age of approximately 30 years, mostly married and largely uneducated. A notable limitation of the study is the exclusion of female producers due to socio-demographic constraints, which potentially limits the generalizability of findings. It was observed that the majority of the yogurt producers relied primarily on powdered milk as the base raw material. Consumer demographics showed a high proportion (57.46%) of young single individuals, indicative of urban dietary transitions and socio-economic factors influencing yogurt consumption. Production units manufacture varying types of yogurt, differentiated notably by the presence or absence of low rice (couscous) additives. The study revealed alarmingly substandard hygienic conditions across many production sites, emphasizing the urgent need for the implementation of targeted preventive measures aimed at enhancing hygiene and food safety standards. Persistent challenges included unreliable electricity supply, which critically hampers proper cold storage and consequently the quality and safety of yogurt products. Findings also noted broad yogurt consumption across young and adult populations in Abeche, highlighting the public health importance of adherence to stringent hygiene protocols to safeguard consumer health. Future work will involve microbiological analyses to identify pathogenic microbial contaminants and assess the microbiological quality of locally produced yogurts.
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