Washing Chicken Carcasses With Water Proves Unreliable as a Means of Reducing Bacterial Contamination in Unhygienic Market Conditions in Burkina Faso

Poultry meat is a major contributor to the burden of foodborne disease in sub-Saharan Africa, with Salmonella and Campylobacter among the most common causative agents. In Burkina Faso, most chicken meat is processed and sold in informal markets where hygiene conditions are poor, and postevisceration washing is used to clean carcasses and potentially reduce microbial contamination. This study evaluated the impact of carcass washing on the prevalence and concentration of Salmonella enterica and thermotolerant Campylobacter spp. on chicken carcasses in Ouagadougou. Paired skin samples were collected before and after washing from 53 vendors, and bacterial counts were analyzed using censored statistical models that accounted for values below the Limit of Detection (LOD). Washing reduced the mean concentration of Salmonella by 0.6 log₁₀ (cfu/g) but did not change the concentration of Campylobacter. Concentrations of both pathogens after washing were significantly correlated with concentrations before washing. Regression coefficients for both pathogens were significantly different from 1 (0.37, 95% confidence interval 0.03-0.71; and 0.32, 0.15-0.50, respectively), suggesting cross-contamination. The number of birds slaughtered per batch of fresh water varied between 2 and 150, with a median of 50 birds, and was significantly correlated with the concentration after washing for Salmonella; regression coefficient 0.81; 0.08-1.55 log₁₀ (birds/batch), but not for Campylobacter (0.32, -0.17 to 0.81). These findings suggest that under current market practices, carcass washing offers limited benefits and may contribute to microbial dispersion. Improved hygiene protocols and revised water management practices are needed to reduce contamination risks and improve food safety in informal poultry markets.