The traditional cheese, Wagashi, widely consumed in Togo, was evaluated for its microbiological quality in order to appreciate 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 for the purpose of accuracy and reliability using standard methods in microbiology. The counts of total aerobic mesophilic flora, yeasts and molds, coliforms and pathogenic bacteria like Escherichia coli, Listeria sp., Staphylococcus sp., and Salmonella sp. were enumerated. The results obtained show that microbial loads in most of the products examined exceeded the microbiological criteria of food acceptable limits as set by the European Union. Kozah 1 and Kozah 4 presented the highest levels of contamination. Pathogen contamination rates were: Listeria sp. (83.33%, 20/24); E. coli (75%, 18/20); Salmonella sp. (75%, 18/24); Staphylococcus sp. (29.17%, 7/24). These results are indicative of heavy contamination throughout the value chain and point to poor hygienic practices adopted during production and distribution. The study has therefore recommended GMPs all along the value chain for overcoming these challenges. Reduction of microbial risks requires the observance of regulatory standards and proper training of producers. This, therefore, calls for more research into effective interventions, which will be applied to improve safety and quality of traditionally made cheese in Togo and subsequently protect the health of consumers.

Keywords: Wagashi, microbial contamination, Kozah Municipality, Togo.