Assessment of microbial contamination in home-produced wagashi, a traditional cheese from Kozah municipalities in Togo

The traditional cheese, wagashi, widely consumed in Togo, was evaluated for its microbiological quality to assess the level of contamination and associated health risks. A total of 24 samples, randomly collected from various local producers in the municipalities of Kozah 1, 2, 3, and 4, were submitted to microbiological analyses in triplicate to ensure accuracy and reliability, using standard microbiological methods. The counts of total aerobic mesophilic flora, yeasts and molds, coliforms, and pathogenic bacteria such as Escherichia coli, Listeria species, Staphylococcus species, and Salmonella species were enumerated. The results indicate that microbial loads in most of the products examined exceeded the microbiological limits set by the European Union for food safety. Kozah 1 and Kozah 4 exhibited the highest levels of contamination. The rates of pathogen contamination were as follows: Listeria spp. (83.33%, 20/24); E. coli (75%, 18/24); Salmonella spp. (75%, 18/24); Staphylococcus spp. (29.17%, 7/24). These findings suggest significant contamination throughout the value chain, pointing to inadequate hygienic practices during production and distribution. The study therefore recommends the adoption of Good Manufacturing Practices (GMPs) across the value chain to address these issues. Reducing microbial risks requires adherence to regulatory standards and proper training for producers. This highlights the need for further research into effective interventions to improve the safety and quality of traditionally made cheese in Togo and, ultimately, safeguard consumer health.   Key words: Wagashi, microbial contamination, Kozah municipality, Togo.