The lack of regulations relating to street food remains a real problem in most developing countries. To remedy this, it is essential to have reliable data on the actors and the conditions of streed food activity. The present study is aimed at (i) establishing the sociodemographic profile of producers and vendors of Gbeli in the municipality of Abomey-Calavi, (ii) developing the technical production diagram and assessing the adoption level of good hygienic practices during the production and sale of Gbeli, and finally, (iv) evaluating the microbiological contamination risks associated with Gbeli consumption. Direct observations followed by a semistructured survey on 92 Gbeli vendors were carried out in Abomey-Calavi municipality. A Gbeli sample was collected from each vendor for microbiological analyses according to standard microbiology analytical techniques. Forty vendors were assisted during Gbeli production. The results showed that the production and sale of Gbeli are activities carried out solely by women (100%), mostly adults (97.82%) and unschooled (58.69%). This trade generates income allowing the vendors to contribute to their household expenses and to save. No major difference was noted in the production process of Gbeli contrary to the sale modes (stationary, itinerant, and mixed). Production process, packaging form, and sale condition of Gbeli present enormous hygienic practice deficiencies. Some corrective measures were thus suggested. About 56% of Gbeli samples analyzed were microbiologically not up to standard. The prevalence and abundance of mycotoxinogenic molds, thermotolerant coliforms, and coagulase-positive Staphylococci in these chips are very worrying. The consumption of Gbeli therefore exposes its consumers to a permanent risk of food poisoning. Training of Gbeli vendors on good hygiene and production practices is indispensable.

Fruit juice production sector is developing in Benin's major cities and appears to have both organisational and technical shortcomings. This study aimed to 1) establish the socio-professional profile of actors in the fruit juice production sector in Abomey-Calavi and Cotonou municipalities and 2) evaluate the adoption level of hygienic practices of enterprises. The methodological approach adopted in this study combined a semi-structured survey with direct observations in fifty enterprises. The statistical analysis was carried out using the R.4.0.0 software. The study revealed that fruit juice enterprises in both municipalities are mainly artisanal (90%) and located in residential areas (94%). They are therefore exposed to contamination risks from domestic and road activities. More than half of these enterprises were created less than five years ago. Three administrative types of enterprises were noted: non-structured (32%), semi-structured (34%) and structured (34%). Almost half of the enterprises belong to at least one professional association. Only a few enterprises have marketing authorization. Women predominate in the positions of director and production assistant. The majority of production managers are men. Most directors and production managers have a university education, but not necessarily in the field of food sciences. The adoption level of hygie-

One of plant-based products for dental care is plant-based proteolytic enzymes which are principally proteases. In order not to damage the protein and bioactive content, an efficient method should be employed for their purifications. As such, three-phase partitioning (TPP) was used to purify protease from mo-

Challenging with environmental problems and health due to non-biodegradable plastic wastes, Abomey-Calavi university heads have banned the use of any Non-biodegradable Plastic Food Packagings (NPFP) on all campuses. This study aimed to verify the effective implementation of this decision and assess the microbiological quality of ecological primary food packagings used in Abomey-Calavi campus. To achieve the objectives, a survey based on a questionnaire was submitted to actors in this policy (students, teachers, administrative officers and vendors). Microbiological quality evaluation of primary food packagings used consisted of counting the total mesophilic flora, total and thermo-tolerant coliforms, yeasts and molds through the basic laboratory methods. The results showed that 94,4% of Abomey-Calavi campus peoples are aware of the memo banning NPFP use within the university. They recognize that enormous risks of public health and ecosystem degradation are associated with the use of NPFP. Unfortunately, these pachagings continue to be used even though the trend is downward. The communication on ecological packagings benefits by university authorities remains insufficient. Also, some primary food packagings heavily used in this campus contains pathogenic microorganisms (thermotolerant coliforms and mycotoxinogenic molds) that can cause gastroenteritis and other food poisonings. People frequenting Abomey-Calavi campus remain permanently exposed to the risks associated with NPFP use. These packagings, especially that from food use constitutes potential and permanent sources of insalubrity, food poisoning, foodborne infection and intoxication.