Evaluation of Contamination Risks Due to the Sale and Storage Conditions of Smoked, Dried and Fresh Fishes in Ouagadougou

Aims: Fish is a product more and consumed in Burkina Faso, especially Ouagadougou. Poor sale storage conditions can impact on the hygienic quality of fish. The objective this study was to identify contamination risks due smoked, dried fresh fishes.
 Study Design: A descriptive design used different types origins fish markets Ouagadougou practices that could be sources chemical microbiological contamination.
 Place Duration Study: Relevant data collated (Burkina Faso) from February 2019 July 2019.
 Methodology: survey conducted among traders smoked 50 major sales sites Data collection done using questionnaire developed with Sphinx Plus2 software.
 Results: results indicated higher proportion men (75%) than women (25%) an age between 21 45 years old were participated trade. encountered come Sourou, Kompienga Bagré, as well external suppliers such Côte d'Ivoire, Mali Senegal. sold or carp (36.67%), catfish (23.33%), Nanani Djêdjê wala (concorde) (13.33%), Macharon (10%), Racok (10%) eels Roolgo mooré (local language) (6.67%). most purchased by consumers, order, were: Carp, Catfish, Macharon, Nanani. In addition, detected fish, namely: exposure material consisting tables baskets, conservation at room temperature, period 10 30 days, no training hygiene, served bare hands, exposed dust stray animals.
 Conclusion: sum, revealed some characteristics industry also markets.