Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 7 4 2022 03 30 237 247 Namwin Siourimè Somda CNRST/IRSAT-DRO Bobo Dioulasso Donatien Kabore Centre National de la Recherche Scientifique et Technologique (CNRST)/ IRSAT / Département Technologie Alimentaire (DTA) /, Ouagadougou, Burkina Faso, 03 BP 7047 Ouagadougou 03. Tel: (00226) 25363790 Abel Tankoano CNRST/IRSAT-DRO Bobo Dioulasso Marius K. Somda Université Joseph Ki-Zerbo, UFR/SVT, Laboratoire de Biochimie, Biotechnologie, Technologie Alimentaire et Nutrition (LaBIOTAN), 03 BP 7021 Ouagadougou 03, Burkina Faso Aminata Ouattara Université Joseph Ki-Zerbo, UFR/SVT, Laboratoire de Biochimie, Biotechnologie, Technologie Alimentaire et Nutrition (LaBIOTAN), 03 BP 7021 Ouagadougou 03, Burkina Faso Adama Pare Centre National de la Recherche Scientifique et Technologique (CNRST)/ IRSAT / Département Technologie Alimentaire (DTA) /, Ouagadougou, Burkina Faso, 03 BP 7047 Ouagadougou 03. Tel: (00226) 25363790 Hagrétou Sawadogo-lingani Centre National de la Recherche Scientifique et Technologique (CNRST)/ IRSAT / Département Technologie Alimentaire (DTA) /, Ouagadougou, Burkina Faso, 03 BP 7047 Ouagadougou 03. Tel: (00226) 25363790 2022 02 08 2022 03 28 Coated skewers are very popular in Ouagadougou. This work aims to assess the microbial quality of coated skewers sold in the streets of Ouagadougou and their isolated Staphylococcus aureus and Pseudomonas spp antimicrobial resistance. A total of 30 coated skewers samples were collected from various processors for microbial analysis using standard methods. The antimicrobial resistance test was performed using the agar plate diffusion method. The microbial load varied from 6.0×104-1.7×108 cfu/g (aerobic mesophilic bacteria (AMB)), 1.5×10-2.7×107 cfu/g (coliform), 0.0 to 6.1×101 (S. aureus) and 10-25 cfu/g (Pseudomonas spp.). Globally, 70% (21/30), 30% (09/30), 40% (12/30) and 6.67% (02/30) of the analyzed samples were unacceptable based on the load of AMB, coliform, S. aureus and Pseudomonas spp., respectively. Four coated skewers were contaminated by Pseudomonas spp. About susceptibility to antimicrobial agents, 91.67% of S. aureus strains were resistant to ceftazidime and aztreonam, while a low resistance rate was observed for the other antibiotics. Pseudomonas spp strains, were resistant to cotrimoxazol (75%) but sensitive to the other antibiotics. These results highlight poor hygienic conditions of coated skewers preparation in Ouagadougou. These practices contribute to their microbial contamination. Isolated bacteria showed a different level of resistance to the tested antibiotics. There is a need of good manufacturing practices to improve the hygienic quality of coated skewers. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/359 https://jfsh.tums.ac.ir/index.php/jfsh/article/download/359/181