Knowledge, Hygienic Practices, and Toxi-Infectious Risks Associated with Ready-to-Eat Gbeli: A Particular Chip Derived from Cassava (Manihot esculenta Crantz) Tuber Vended in Streets of Abomey-Calavi Municipality, Benin

Abstract

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.

Factors Contributing to Contamination of Street Foods in Bamako, Mali

“…The highest percentage of this age group was found in Commune IV, with 65.60%, followed by Commune I, with 41%, and Communes III and V, with 38.30% and 36%, respectively. These re-sults are like those reported in other studies, such as the study conducted in Benin by Noumavo et al [13], which found that 60.90% of street food vendors are aged between 25 and 45 years. In Ghana, Tuglo et al [14] reported that 40.1%, 32.3%, 38%, 37.1%, 38.7%, and 35.8% of street food vendors fell within the 25-45-year age group.…”

“…According to previous studies, 58.70% of street food sellers in Benin have not received any training, while 23.90% have primary-level training, and 17.40% have secondary-level training [13]. Similar results were found in other studies, such as Amegah et al [17] in northern Ghana, where they reported 58.70%, 25.20%, 14.10%, and 1.90%, respectively.…”

“…These figures are consistent with similar studies conducted in different African countries. For example, in a study conducted in Benin, Noumavo et al [13] reported a rate of 100% women among street food vendors. In Ghana, a study conducted in Accra showed that 84.30% of sellers were women [14].…”

Street‐vended grilled beef sausages as potential vehicles of bacterial and fungal pathogens: An exploratory survey in Ho, the capital city of the Volta Region of Ghana

“…Even though molds are involved in the spoilage of many kinds of foods, according to Minj et al ( 2020 ), yeasts play a significant role in the production of alcoholic beverages, due to the capacity to gather high levels of ethanol and the production of aromatic compounds. As stated by Noumavo et al ( 2022 ), the presence of molds and yeasts in food should not be disregarded because many of them, in particular mycotoxinogenic molds (aflatoxins, ochratoxins, and fumonisins production), can be harmful to human health when consumed in large quantities. From the results obtained in this study, Aspergillus niger had the highest frequency of occurrence (25%).…”

Food Hygiene Practice and Its Associated Factors among Street Food Vendors in Addis Ketema Sub city Addis Ababa Ethiopia 2023

“…In numerous developing countries, the appeal of street food is rising in major urban centers due to its affordability, accessibility, and unique avors, all of which are greatly appreciated by consumers (5).…”