eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2024-01-09 12 1 14 25 10.12691/jfnr-12-1-2 JFNR20241212 article Al-lamadine Mahamat allamahat1@gmail.com 1 Abdoullahi Hissein Ousman 1 Brahim Adoum Ahmat 1 Fran?ois Tapsoba 2 Boureima Kgambega 2 Mbaigolmem Beral Valery 2 Bakaranga Via Issakou 2 Abdelsalam Tidjani 2 affiliation Laboratoire de Recherche en Sciences des Aliments et Nutrition (LARSAN), Facult¨¦ de Sciences de la Sant¨¦ Humaine, Universit¨¦ de N¡¯Djamena BP1117, Tchad Laboratoire de Biochimie et Immunologie Appliqu¨¦es (LaBIA/CRSBAN), Universit¨¦ Ouaga I Pr Joseph KIZERBO, 03 BP 7021 Ouagadougou 03, Burkina Faso Mango production is a very important sector for food security and social well-being of the Chadian population. Mango processing in Chad is limited, and diversification of processed products is very important. However, there is a lack of data on the biochemical and microbiological characteristics of the mango varieties used. The aim of this study was to assess the microbiological characteristics of dried mangoes consumed in five localities in Chad (Doba, Bebedjia, Koumra, Moundou and Bongor). One hundred samples were randomly collected from 3 vendors of the 5 localities. Standard microbiological methods were used. Results showed a total absence of spores, Escherichia coli and Salmonella in all samples analyzed. Total aerobic mesophilic counts (TAMC) was detected in all samples analyzed. TAMC was significantly affected (p=?0.05) by locality in contrast to water content (p?0.05). Total coliforms were counted in all samples except those from Bongor. Faecal coliforms were found in samples V3 from Doba, V1 from Bebedjia, V1 from Koumra and V3 from Moundou. Staphylococci and fungi were found in samples from Koumra, Doba and Moundou. Principal microbiological analysis revealed that samples from Bongor were the most hygienic, unlike those from Koumra. In summary, these results will open up new prospects for enhancing the value of dried mangoes. Therefore, it¡¯s imperative for the government and its partners to propose appropriate solutions for better processing, through training and awareness-raising on good hygiene and manufacturing practices. https://pubs.sciepub.com/jfnr/12/1/2/jfnr-12-1-2.pdf dried mangoes locality microbiological flora coliforms Salmonella