eng Science and Education Publishing American Journal of Microbiological Research 2328-4137 2026-09-21 14 2 36 43 10.12691/ajmr-14-2-3 AJMR20261423 article ALI Barka Mahamat alibrka06@gmail.com 1 AHAMAT Djabir Attye 2 Brahim Adoum Ahmat 3 ABDOULAYE Brahim 3 ALI Senoussi Moukhtar 4 Soudy Imar DJIBRINE 5 Department of Biomedical and Pharmaceutical Sciences, National Institute of Science and Technology of Ab¨¦ch¨¦, Ab¨¦ch¨¦, Chad Department of Biochemistry, Faculty of Sciences, University of Douala, Douala, Cameroon Food Science and Nutrition Research Laboratory (LARSAN), Faculty of Human Health Sciences, University of N'Djamena, P.O. Box 1117, Chad General Directorate of Pharmacy and Laboratories, Ministry of Public Health, N¡¯Djamena, Chad Food Quality Control Center (CECOQDA), N¡¯Djamena, Chad This study evaluates the microbiological quality of natural juices sold at the Dembé Market in N¡¯Djamena, Chad. It aims to assess their safety and potential microbiological risks to consumers. A descriptive cross-sectional study was conducted from November 6, 2024, to January 6, 2025. Sixteen samples of natural juices were aseptically collected from various production and sales locations and then analyzed at the Food Quality Control Center (CECOQDA). The analyses focused on pH, total mesophilic aerobic flora, yeasts and molds, staphylococci, coliforms, Escherichia coli, Bacillus cereus, and Salmonella spp. The results indicate that the microbiological quality is generally inadequate. Thirteen out of sixteen samples (81.25%) exceeded the acceptable limit for total mesophilic aerobic flora, while nine (56.25%) showed excessive contamination by yeasts and molds. Staphylococcal contamination was the most significant problem, with 14 samples (87.5%) failing to meet standards. Coliforms also exceeded the limit in 13 samples (81.25%). Only samples 14 and 15 simultaneously met all the selected microbiological criteria. However, no exceedances of the thresholds were observed for E. coli, Bacillus cereus, and Salmonella. The pH values, ranging from 5.3 to 6.0, indicate relatively low to moderate acidity, which may promote the survival or growth of certain microorganisms. The results primarily suggest general hygiene deficiencies related to preparation, handling, equipment, water, and storage conditions. It is therefore necessary to strengthen good hygiene practices, water quality, equipment cleaning, and storage conditions. https://pubs.sciepub.com/ajmr/14/2/3/ajmr-14-2-3.pdf Demb¨¦ Market Natural juices microbiological quality food hygiene N¡¯Djamena