Since the food safety and the foodborne diseases are becoming a main health concern in developing countries, the aim of this study is to determine, in accordance with the specific international standards, the compliance of the main frozen imported fish and fresh chilled fishes marketed and consumed in Northern Benin. From December 18 to March 5, 2019, the microbiological quality of the two main imported frozen fish (Scomber scombrus and Trachurus trachurus) and the two main freshwater fish locally produced (Clarias gariepinus and Oreochromis niloticus) and marketed in Benin were analysed in accordance with ISO standards specific to each germ counted as Colony-Forming Units (CFU). The Mesophilic aerobic flora and fecal coliforms loads in fresh chilled fishes (256,577 and 349.6 CFU, respectively) are significantly higher (p<0.05) than in the frozen fish (143,620 and 157.0 CFU, respectively) marketed in the northern Benin. T. trachurus seems more contaminated (p<0.01) by these germs than S. scombrus, and O. niloticus showed significantly higher loads (p<0.01) of these bacteria than the C. gariepinus. No salmonella colony was observed in all the samples, and in the fresh and frozen fish, Staphylococcus aureus (11.27 and  10.77 CFU, respectively) and Sulfite-Reducing Anaerobes (0.38 and  0.38 CFU, respectively) loads showed no significant differences (p>0,05) both between origin and between species. However,  the microbiological quality of all fish both imported frozen  fishes and fresh fishes analysed during this study have not comply with the requirements of the standard AFNOR (2000) specific to frozen fish and fresh chilled fish. They are so classified as “unsatisfactory hygienic” due to their very high fecal coliforms loads. It would therefore be interesting to raise awareness among stakeholders in the marketing system for fish products on good hygiene practices and the HACCP approach.

Background: The COVID-19 pandemic caused by severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) is already affecting all food systems in sub-Saharan Africa including Benin. Aim: The study aimed to determine the dietary behaviors, food accessibility, and handling practices during the SARS-CoV-2 pandemic in Benin and the relationship between these components. Methods: A survey was carried out with 600 respondents in Benin. Data collected were analyzed using SAS and R statistical software. A hierarchical cluster analysis based on the characteristics of the households and their food access, utilization, and handling practices on the most significant components of AFC was then performed. Results: It comes out from the study that hunger and food security levels from 2000 to 2019 in Benin remain unsatisfying and inadequate. This situation had been exacerbated by the new coronavirus pandemic. About food access during COVID-19, 80% of respondents found that their dietary needs had been challenged by the COVID-19 restriction measures. This challenge affects infants as well as children, pregnant women, breastfeeding women, elderly people, and people with a chronic disease. Overall, the price of the food products had increased on the local market, and this change in the price limit the ability of 80% of households to acquire sufficient and safe food. The factorial correspondence analysis of the dietary behaviors and food handling practices during the SARS-CoV-2 pandemic in Benin discriminated three groups of households corresponding to 3 types of dietary behaviors and food handling practices. Conclusion: Preservation of food values chain, improvement of food environment in Benin, and nutritional support of low-resilient populations should be the main way to mitigate impacts of COVID-19 on food security, nutrition, and food safety. Keywords: Benin, dietary behaviors, food access, hygiene, SARS-CoV-2.

RESUME L'impact de l'utilisation des ressources alimentaires animales non conventionnelles d'origine végétale sur la qualité de la viande reste peu documenté. L'objectif de l'étude est de déterminer les relations entre la productivité et la qualité de la viande de lapins nourris avec des rations contenant ou non (lot1) des feuilles de Cissus populnea (lot 2) ou de Synedrella nodiflora (lot 3). Il en ressort que l'analyse en composantes principales discrimine les trois groupes de lapins selon leur productivité et les propriétés de la qualité de leur viande. Le premier axe explique 62,55% des variations et oppose les lapins du lot témoins à ceux des lots expérimentaux. Le deuxième axe explique 37,45% des variations et oppose les lapins du lot 3 à ceux des lots 1 et 2. Dans l'ensemble, les lapins des lots expérimentaux 2 et 3 sont caractérisés par les meilleurs taux de fertilité, taille de la portée au sevrage, poids vif à l'abattage, hématocrite, teneurs en protéine, en matière sèche, en matière organique et en minéraux. Par contre, les lapins du lot témoin sont caractérisés par les meilleures valeurs de pH, de teneur en matière grasse, capacité de rétention d'eau et de rendement de la carcasse. Les rations alimentaires contenant des feuilles granulées de C. populnea ou de S. nodiflora améliorent la qualité nutritionnelle de la viande des lapins.

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