Figures index

From

Health Risk Factors, Microbiological Quality of “Choukouya” (Braised Meats) Sold in the Districts of the City of Man

Yao Kamélé Kossonou, Affoué Carole Koffi, Vafi Soumahoro, Idrissa Doumbia, Kablan Tano

American Journal of Microbiological Research. 2025, 13(1), 1-7 doi:10.12691/ajmr-13-1-1
  • Figure 1. Distribution of “choukouya” sellers according to gender, age and level of education
  • Figure 2. Proportion of “choukouya” sellers according to their nationality
  • Figure 3. Proportion of “choukouya” sellers wearing clean work clothes and washing their hands during the sale
  • Figure 4. Proportion of “choukouya” sellers cleaning meat and condiments before cooking
  • Figure 5. Proportion of “choukouya” sellers cleaning their workplace
  • Figure 6. Distribution of sellers according to meat cooking time
  • Figure 7. Distribution of consumers by gender and social status
  • Figure 8. Proportion of consumers according to the frequency of purchasing “choukouya”
  • Figure 9. Proportion of “choukouya” consumers who have had intestinal problems