From Grill to Plate: Socio-Economic Factors and Hygiene Practices Associated with Microbiological Safety of Koura koura Skewers in Burkina Faso

Edwige R. Somé Tiodjio*, Boureima Kagambèga, Dissinviel Stéphane Kpoda, Henri Sidabéwindin Ouédraogo, Bakary Tarnagda, Némata Kargougou, Fanta Guindo, François Tapsoba, Cheikna Zongo and Aly Savadogo

Hygiene Practices and Quality Evaluation of Artisanal Juices from Kaya, Burkina Faso

Boureima Kagambèga*, Nicolas Ouédraogo, Alain Gustave Yaguibou, Edwige Rosine Somé/Tiodjio, Tarnagda Bakary, François Tapsoba, Ckeikna Zongo and Savadogo Aly

Physicochemical, Microbiological Quality and Compliance of Dried Food Products from a Food Processing Unit in Burkina Faso

Boureima Kagambèga, Nicolas Ouédraogo , Alain Gustave Yaguibou, Edwige Rosine Somé/Tiodjio , Tarnagda Bakary François Tapsoba, Ckeikna Zongo and Savadogo Aly

Lipid compounds of West African condiments: Benefits and contributions for human lives

Souleymane Zio, Bakary Tarnagda, François Tapsoba, Boureima Kagambèga, Aly Savadogo

Optimization of Antigen Concentrations to Improve the Signal to Noise Ratio of ELISA Tests for the Detection of Anti Plasmodium falciparum Antibodies

Nicolas OUEDRAOGO, Fatimata THIOMBIANO, Oumarou OUEDRAOGO, Mireille OUEDRAOGO, Guillaume Sylvestre SANOU, Harouna SORE, Casimire Wendlamita TARAMA, François TAPSOBA, Yéri Esther HIEN, Kaba Mariama CHERIF and Aly SAVADOGO