Milk, a complete, easily perishable food is processed to increase its shelf life, often even at the household level.One of its by-products,the curd of large consumption in Niger, could be at the origin of certain infections.The objective of this study is to contribute to the improvement of the hygienic quality of curd produced in households and small milk production units of Niamey.60 milk samples were collected including 30 raw and 30 curds.Thus, total aerobic mesophilic flora, total coliforms, Staphylococcus aureus, Escherichia coli , and Salmonella were determined. The results, presence of the total mesophilic aerobic flora in all samples ranging from 2.4.10 8,2.10 4 to 6 in the two types of milk;raw milk and curd were respectively 86.66% and 70% contaminated with total coliforms;33.33% of raw milk samples are contaminated with salmonella and 16.66% contaminated with curdled milk.Staphylococcus aureus is present(80%) in raw milk and 13.33% in curd , E-coli (50%) in sour milk and (53.33%) in raw milk.Lactobacilli oscillate 2,36.10 3,33.10 4 to 5. Yeasts were enumerated in 53.33% of the raw milk and in 70% of the curd, the molds were present in 3.33% of the samples of the two types of milk.High levels of coliforms, E. coli, Staphylococcus aureus and Salmonella show that milk (curds and raw) productsand sold in Niamey and its peripheries represent health risks for consumers and consequently for public health.Permanent support of producers to good production practices is essential to protect consumers from contamination.
