Field Investigations were carried out on traditional processing of fresh fish into smoked fish (SF) and smoked-dried fish (SDF) in southern regions of Benin. A total of 429 stakeholders were interviewed, and data were analysed using Sphinx survey plus2. Factorial Correspondence Analyses were performed with SPSS v16 to reveal both links between fish species, processing methods, and their distribution according to surveyed areas, and links between types of kilns and fuels used, and socio-cultural groups of processors. The results showed that SF and SDF were essentially produced by women (100%), and 32 species of fish were used for SF and SDF production. The smoking kilns used by processors were barrel kiln (67.7%), traditional kiln in clay (31.5%) and Chorkor (5.6%). The direct functioning mode of smoking kilns associated with the use of wood, plastic bags and kerosene as fuels could lead to the contamination of end-products by toxic molecules. Likewise, unsuitable preservation practices including the use of insecticide to prevent harmful insect invasion could not ensure the safety of stored products. Therefore, it would be needful to upgrade both smoking kilns and preservation practices to ensure the safety of processed fish.

This study aimed to explore the bacterial diversity of smoked fish and smoked-dried fish. Forty-eight fish samples were collected from various processing sites and markets in Benin. The bacterial diversity was analyzed using high-throughput sequencing of the 16S rRNA gene on the Illumina MiSeq platform. In total, 16 bacterial phyla were identified across all samples, with the majority of sequences belonging to Firmicutes (43.3%) and Proteobacteria (43.6%). Families, Staphylococcaceae, Moraxellaceae, Planococcaceae, Enterobacteriaceae, Vibrionaceae, and Bartonellaceae, were well represented. A total of 384 distinct genera was identified, with the most abundant represented by the Gram-negative, Acinetobacter, Bartonella, Enterobacter, Morganella, and Photobacterium, and the Gram-positive, Aerococcus, Bacillus, Kurthia, Macrococcus, Staphylococcus, and Weissella. OTUs related to pathogenic bacteria, such as Salmonella spp., Staphylococcus aureus, and Listeria monocytogenes, were not detected in these popular foods sold in street markets in Benin. However, the presence of potentially harmful histamine-producing bacteria has been revealed. Practical application In West Africa, fish is mainly preserved by hot smoking, which can be followed by an additional drying step using the heat that emanates from the kiln. Although several studies have investigated the microbiological quality of smoked and smoked-dried fish, their overall microbial diversity has remained so far poorly explored. Therefore, this study has investigated the bacterial diversity of these popular foods. The results of this work provide useful information on bacteria potentially participating in food spoilage or compromising the safety of these popular foods and can be useful for improving their quality and safety.

This study assessed mycotoxin contamination in roasted peanut snacks and kluiklui (fried pressed peanut cake), and consumer exposure in southern Benin. Roasted peanut snacks and kluiklui were sampled from markets across six municipalities, and their production follow-up was conducted on two sites using different processing methods. Mycotoxins were quantified using UPLC-MS/MS, while fungal species were identified via culture-based methods. Exposure to aflatoxin B1, total aflatoxins and ochratoxin A was estimated. Aflatoxin B1 predominated, reaching 169 µg/kg in roasted peanut snacks and 2144.64 µg/kg in marketed kluiklui. In contrast, just-produced kluiklui contained much lower levels (11.73–37.78 µg/kg). Aspergillus flavus and Aspergillus niger predominated in kluiklui from the first processing site, while Aspergillus chevalieri dominated in kluiklui from the second processing site. The grinding step (using public grinder) was identified as the main contamination point. The significative higher mycotoxin levels in kluiklui sampled on markets compared to just-produced kluiklui are probably due to poor storage conditions. Dietary exposure estimates revealed that margins of exposure for aflatoxins were far below the safety threshold of 10,000, and liver cancer risk estimates were particularly high for kluiklui consumers. Kluiklui consumption poses a significant health risk in Benin. Improved hygiene in public grinders and better storage practices are urgently needed to reduce contamination and protect consumers’ health.

Foodborne diseases pose a major public health threat in Africa, driven by rapid urbanization, expanding informal food markets, and limited cold-chain infra