Hygienic Conditions for the Production and Consumption of Yogurt in the City of Abeche, Chad

This study aimed to investigate the hygienic conditions surrounding yogurt production and consumption in the city of Abeche, Chad. A total of 150 participants, comprising 100 consumers and 50 sellers and producers, were surveyed to collect comprehensive data on their demographic profiles, production practices, consumption patterns, as well as challenges faced in the sector. Data were processed and analyzed using XL-STAT software (version 6.1.9) to identify significant trends and issues. The producer population was predominantly male, with an average age of approximately 30 years, mostly married and largely uneducated. A notable limitation of the study is the exclusion of female producers due to socio-demographic constraints, which potentially limits the generalizability of findings. It was observed that the majority of the yogurt producers relied primarily on powdered milk as the base raw material. Consumer demographics showed a high proportion (57.46%) of young single individuals, indicative of urban dietary transitions and socio-economic factors influencing yogurt consumption. Production units manufacture varying types of yogurt, differentiated notably by the presence or absence of low rice (couscous) additives. The study revealed alarmingly substandard hygienic conditions across many production sites, emphasizing the urgent need for the implementation of targeted preventive measures aimed at enhancing hygiene and food safety standards. Persistent challenges included unreliable electricity supply, which critically hampers proper cold storage and consequently the quality and safety of yogurt products. Findings also noted broad yogurt consumption across young and adult populations in Abeche, highlighting the public health importance of adherence to stringent hygiene protocols to safeguard consumer health. Future work will involve microbiological analyses to identify pathogenic microbial contaminants and assess the microbiological quality of locally produced yogurts.