Analysis of hygiene, distribution, marketing and consumption practices in the poultry chain in Benin: a case study of eggs and sausages
Background and objectivesEggs and poultry sausages are widely consumed in Benin due to their affordability and high protein content. Nevertheless, inadequate hygiene practices during production, marketing, distribution, and consumption may pose significant food safety risks. This study assessed hygi...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2025-07-01
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| Series: | Frontiers in Sustainable Food Systems |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fsufs.2025.1603743/full |
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| Summary: | Background and objectivesEggs and poultry sausages are widely consumed in Benin due to their affordability and high protein content. Nevertheless, inadequate hygiene practices during production, marketing, distribution, and consumption may pose significant food safety risks. This study assessed hygiene practices across these value chains.MethodsA cross-sectional survey was conducted and involved 1801 stakeholders across five departments in Benin. Data were collected via a digitized, semi-structured questionnaire administered via Kobocollect. The survey data was structured in Excel and then analyzed using R software to calculate frequencies and to cluster similar profiles among different stakeholders.ResultsAmong the interviewers, egg consumption was 81.5%, compared to 5.9% for sausages. Three primary consumption methods were observed: boiling (87.2%), frying (71.9%), and raw (3.47%) for eggs. Regarding hygiene practices, 66.5% of handlers wash their hands before handling eggs, and 93.6% of selling locations are cleaned daily. However, eggs are transported under conditions that do not preserve their integrity, which may affect their quality when they reach consumers. Additionally, some eggs production farms engage in problematic practices such as antibiotic misuse and selling products without prior testing. Beyond eggs, the most common consumption method for sausage is frying (17.7%). Sausage production varies in processing diagrams, but hygiene and production practices are generally respected. However, significant concerns remain, regarding cold chain compliance, as sausages are not stored under appropriate temperature conditions. The study highlights the need to raise awareness among stakeholders within the poultry industry regarding the importance of adhering to good hygiene practices and their impact on public health. |
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| ISSN: | 2571-581X |