Microbial contamination of edible low moisture food poses a significant public health risk for human. In this study, the microbial quality of sweet dehulled sesame seed croquettes, salted dehulled sesame seed and the raw sesame seed, sold under ambient conditions were examined. The samples were collected in the cities of Burkina Faso. The first type is sweet dehulled sesame seed croquettes (n1 = 25); the second type is salted dehulled sesame seed (n2 = 25) and the third type is raw sesame seed (n3 = 25). Assessment of the microbial quality was based on the total aerobic mesophilic bacteria, the thermotolerant coliforms, the yeasts and moulds, the E. coli, and the Salmonella spp. using ISO methods. The results showed the presence of microorganisms varying from <1.0 to 1.72 × 105 CFU g− 1 for thermotolerant coliforms, from <1.0 to 6,12 × 106 CFU g− 1 for the total mesophilic aerobic flora and from <1.0 to 8.10 × 105 CFU g− 1 for yeasts and moulds. The higher contaminations rates were mostly observed in raw sesame seed samples. No E coli or Salmonella pathogens were detected. Based on international standards of dehydrated food, 50.67% of the ready to eat sesame are satisficing while 17.33% are acceptable and 32% are not satisficing. Attention should be emphasized on the processing practices, especially in crowded places where RTE sesames seeds are mostly sold. The high numbers of all microbial groups in these sesame seed samples suggested that the production of RTE sesame seed should be improved by better hygiene. This study highlights also that RTE sesame seed might harbor a wide range of microorganisms when processes are weak of hygiene.

中文翻译：

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评估即食芝麻的卫生质量，这是一种来自布基纳法索的低水分街头食品

可食用低水分食品的微生物污染对人类构成了重大的公共健康风险。在这项研究中，检测了在环境条件下出售的甜脱壳芝麻炸丸子、盐渍脱壳芝麻和生芝麻的微生物质量。样本是在布基纳法索的城市收集的。第一种是甜脱壳芝麻炸丸子（n1 = 25）；第二类是盐渍脱壳芝麻（n2 = 25），第三类是生芝麻（n3 = 25）。微生物质量的评估基于总需氧嗜温细菌、耐热大肠菌群、酵母菌和霉菌、大肠杆菌和沙门氏菌属。使用 ISO 方法。结果表明，对于耐热大肠菌群，微生物的存在范围从 <1.0 到 1.72 × 105 CFU g-1，从 <1.0 到 6，总嗜温需氧菌群为 12 × 106 CFU g− 1，酵母和霉菌为 <1.0 至 8.10 × 105 CFU g− 1。较高的污染率主要在生芝麻样品中观察到。未检测到大肠杆菌或沙门氏菌病原体。根据国际脱水食品标准，50.67%的即食芝麻满意，17.33%可以接受，32%不满意。加工工艺要特别注意，尤其是在人流密集的地方，主要是卖即食芝麻。这些芝麻种子样本中所有微生物群的数量都很高，这表明 RTE 芝麻种子的生产应该通过更好的卫生来改善。该研究还强调，当加工过程卫生条件差时，即食芝麻籽可能含有多种微生物。