Abstract
Local artisanal juices occupy an important place in the dietary habits of West African populations. However, the conditions of their production often give rise to microbiological risks linked to traditional processing, packaging, and preservation methods. This study was conducted through a literature review of scientific articles, technical reports, and institutional documents available between 2019 and 2024. The databases consulted included Google Scholar, PubMed, AJOL, and ScienceDirect. Only documents relating to non-alcoholic juices produced and consumed in West Africa were included. Data from several studies conducted in Benin, Burkina Faso, Côte d'Ivoire, Mali, Senegal, and Togo revealed microbial loads that very often exceeded accepted standards. The most frequently isolated germs were E. coli, Staphylococcus aureus, Salmonella spp., Bacillus cereus, yeasts, and molds. The presence of these microbial agents in juices produced and consumed locally in West Africa affects their microbiological quality and exposes consumers to various risks of collective food poisoning. These contaminations are linked to the quality of raw materials, the use of unsafe water, soiled utensils, non-compliance with hygiene rules by handlers, insufficient heat treatment and the absence of a cold chain. These deficiencies expose consumers to various health risks and constitute an obstacle to the development of safe and profitable value chains. It is imperative for West African countries to implement national training programs focused on good hygiene practices, strengthen access to drinking water and sanitation facilities, and develop a regulatory framework adapted to the reality of the informal sector. Simplified inspection and certification systems could be introduced to guarantee the safety of juices while supporting small producers.
Keywords
Microbiological Quality, Local Juices, Food Contamination, Food Safety and West Africa
1. Introduction
Local juices are traditional drinks prepared from the fruits or leaves of tropical plants or indigenous spices. Nowadays, the consumption of these local juices is deeply rooted in West African dietary habits and cultural practices. Highly prized for their natural taste, accessibility, and purported medicinal properties, these juices are ubiquitous in public spaces, including markets, schools, hospitals, bus stations, and social events
| [1] | Yao EM, N’Goran KD, Kouadio ML. Pratiques d’hygiène et risques microbiologiques liés aux jus locaux vendus à Abidjan. Rev Ivoirienne Sci Technol. 2022; 42: 89-101. |
| [2] | Mariën J, Diallo M, Coulibaly A. Les jus artisanaux en Afrique de l’Ouest : entre tradition et modernisation. Sci Afr. 2023; 9: e01645. |
[1, 2]
.
The most commonly consumed include ginger (
Zingiber officinale) juice, bissap (
Hibiscus sabdariffa) juice, tamarind (
Tamarindus indica) juice, baobab (
Adansonia digitata) juice, and nere (
Parkia biglobosa) juice. The marketing of these artisanal beverages represents a significant source of incomes for many women processors and street vendors
| [3] | Sawadogo L, Ilboudo S, Compaoré AH. Qualité microbiologique des jus de fruits artisanaux vendus à Ouagadougou, Burkina Faso. Rev Afr Santé Prod Anim. 2019; 17(2): 110-118. |
[3]
.
However, the microbiological quality of these juices is raising growing public health concerns. Prepared in an artisanal manner, without sterilization or pasteurization processes, often using non-potable water and under precarious hygienic conditions, these products are exposed to significant microbial contamination. Several recent studies have highlighted the presence of pathogenic bacteria such as
Escherichia coli,
Staphylococcus aureus,
Salmonella spp., as well as yeasts and molds
| [4] | Gnonlonfin GJB, Adjovi YC, Honfo FG. Microbiological quality of local juices sold in Benin: Hygienic concerns and consumer risks. J Food Saf Afr. 2020; 6(1): 34-41. |
| [5] | Faye A, Diop MB, Dème A. Contamination microbienne des jus de fruits traditionnels au Sénégal : cas du bissap et du gingembre vendus à Dakar. Rev Sénégalaise Rech Agric. 2021; 9(2): 45-52. |
| [6] | Kagambèga A, Sawadogo-Lingani H, Traoré Y. Évaluation de la qualité microbiologique des boissons locales au Burkina Faso. Afr J Microbiol Res. 2022; 16(3): 117-24. |
[4-6]
. These microorganisms can cause foodborne illness, particularly in children, the elderly, or immunocompromised individuals
.
The lack of a harmonized regulatory framework in West African countries, the low level of training of stakeholders, and the inadequacy of official control systems make it difficult to accurately assess their microbiological quality. Despite their economic and nutritional role, local juices are poorly regulated by food safety policies in many West African countries
| [8] | FAO, OMS. Sécurité sanitaire des aliments dans le secteur informel en Afrique de l’Ouest : évaluation des risques et recommandations. FAO/OMS; 2022. |
[8]
. Based on a literature overview, this work aimed to contribute to the valorization of local juices in West African countries by highlighting their possible health risks and food safety issues.
2. Methods
The methodology consisted of conducting a systematic literature review in academic databases (Google Scholar, PubMed, African Journals Online, and ScienceDirect) to identify reliable sources such as relevant articles, journals, and reports on the microbiological quality of local juices in West Africa. Keywords related to the microbiological quality of local juices in West Africa were used. Predefined selection criteria included studies published in peer-reviewed scientific journals, reports from public health organizations, and relevant research papers. They excluded all sources that did not address microbiological quality, or that did not cover West Africa and local juices used as alcoholic beverages. A data analysis was conducted by synthesizing the results of the selected studies and the analytical methods used. The expected results aim to:
1) summarize the traditional methods of preparing local juices in West Africa,
2) assess the microbiological quality of local juices produced in West Africa by identifying the main pathogens and microbiological contaminants,
3) identify the health risks associated with the consumption of local juices,
4) determine the food safety issues related to manufacturing and preservation practices,
5) propose recommendations to improve the microbiological quality of local juices.
Although local juices are traditional beverages enjoyed by West African populations for various reasons, their artisanal preparation, carried out under mostly precarious hygienic conditions, exposes these products to potentially dangerous contamination. The microbiological quality of these juices raises major public health concerns. By providing recommendations to improve the microbiological quality of these juices, we can not only protect the health of consumers, but also support the women who depend on them economically.
3. Preparation Methods of Traditional Juice in West Africa
In West Africa, the preparation of traditional juices relies on artisanal practices that are largely passed down informally between generations. These juices are generally obtained from local products such as bissap flowers (Hibiscus sabdariffa), ginger roots (Zingiber officinale), baobab fruits (Adansonia digitata), tamarind (Tamarindus indica), or nere seeds (Parkia biglobosa). Based on the available results, eight local juices retained with six West African countries were selected for this review: Benin, Burkina Faso, Ivory Coast, Mali, Senegal and Togo. Local populations appreciate these local juices prepared from tropical plant products and attribute certain virtues to them based on their beliefs. These considerations have earned them scientific interest among several West African scientists. The table summarizes the popular juices and the reasons for their appreciation. The juices retained at the end of the documentary search are presented in
Table 1.
Table 1. Main local juices produced and consumed in West Africa.
Plants | Scientific Name | Used part of the plant | Somes alleged virtues | Reference |
Baobab | Adansonia digitata | Fruits | Manage blood sugar levels, Antimicrobial and antiviral, Rich in antioxidants Rich in fiber promotes satiety | | [9] | Brady M. Nutritional attributes of baobab fruit (Adansonia digitata). Nutr Bull. 2011; 36(1): 85-9. |
[9] |
Bissap | Hibiscus sabdariffa | Flowers | Energy-rich antioxidant, Regulates blood circulation | , 11] |
Citron | Citrus lemon | Fruits | Regulates digestion | , 13] |
Gingembre | Zingiber officinale | Roots | Promotes digestion, Stimulates the immune system, acts against nausea and vomiting, powerful natural anti-inflammatory, anti-fatigue tonic, strong antioxidant | , 15] |
Goyave | Psidium guajava | Fruits | Helps with vomiting, diarrhea and nervous breakdowns | , 17] |
Mangue | Mangifera indica | Fruits | Antioxidant, maintains epithelial tissues, fights constipation | , 19] |
Nere | Parkia biglobosa | Fruits (powders) | Anti-hennorrhagic, antineuralgic, diuretic, febrifuge, tonic, antiseptic and vermifuge properties. | , 21] |
Tamarin | Tamarindus indica | Fruits | Source of vitamins and minerals, Antioxidant properties | , 23] |
3.1. Pretreatment and Sorting of Raw Materials
Flowers, fruits, or roots are purchased at local markets, often in bulk. They are manually sorted to remove visible impurities (dust, plant waste). At this stage, systematic washing with potable water is often not carried out
| [1] | Yao EM, N’Goran KD, Kouadio ML. Pratiques d’hygiène et risques microbiologiques liés aux jus locaux vendus à Abidjan. Rev Ivoirienne Sci Technol. 2022; 42: 89-101. |
| [6] | Kagambèga A, Sawadogo-Lingani H, Traoré Y. Évaluation de la qualité microbiologique des boissons locales au Burkina Faso. Afr J Microbiol Res. 2022; 16(3): 117-24. |
[1, 6]
.
The preparation method varies depending on the juice and recipe, but generally follows the steps below:
3.2. Infusion or Maceration
Ingredients are boiled (e.g., ginger, bissap) or macerated in water for several hours (as with tamarind or baobab). The liquid is then filtered through cloths or strainers, which are often reused and rarely disinfected
| [5] | Faye A, Diop MB, Dème A. Contamination microbienne des jus de fruits traditionnels au Sénégal : cas du bissap et du gingembre vendus à Dakar. Rev Sénégalaise Rech Agric. 2021; 9(2): 45-52. |
[5]
. In some cases, maceration is carried out at room temperature, which promotes microbial growth if the process is prolonged.
3.3. Addition of Complementary Ingredients
Sugar, lemon, or artificial flavoring are generally added to improve taste. In some cases, chemical preservatives (sorbates, benzoates) are added empirically, without controlled dosage
| [3] | Sawadogo L, Ilboudo S, Compaoré AH. Qualité microbiologique des jus de fruits artisanaux vendus à Ouagadougou, Burkina Faso. Rev Afr Santé Prod Anim. 2019; 17(2): 110-118. |
| [4] | Gnonlonfin GJB, Adjovi YC, Honfo FG. Microbiological quality of local juices sold in Benin: Hygienic concerns and consumer risks. J Food Saf Afr. 2020; 6(1): 34-41. |
[3, 4]
.
3.4. Filtration and Packaging
The juice is filtered one last time before being packaged in recycled plastic bottles (often soda bottles). Containers are not sterilized, and bare-hand contact is common, which promotes contamination
| [24] | Ouattara Y, Traore L, Adamou M. Contrôle de la qualité microbiologique des boissons de fabrication artisanale dans la commune V du district de Bamako. In Bamako- Mali: Conference: Symposium malien sur les sciences appliquées (MSAS); 2018. p. 228-2031. |
| [25] | Coulibaly MS, Sangaré I, Diallo A. Évaluation de la qualité hygiénique des jus locaux à Bamako. J Mali Sci Appliquées. 2023; 11(2): 44-51. |
[24, 25]
.
3.5. Storage and Sale
Juices are sold on the street, exposed to heat, dust, and insects. The lack of a cold chain increases the risk of microbial proliferation. Vendors sometimes use coolers, but the quality of the ice is not guaranteed, as it often comes from uncontrolled sources
| [2] | Mariën J, Diallo M, Coulibaly A. Les jus artisanaux en Afrique de l’Ouest : entre tradition et modernisation. Sci Afr. 2023; 9: e01645. |
[2]
.
4. Challenges Associated with Traditional Methods of Preparing Local Juices
The artisanal processing of local juices in West Africa relies on ancestral know-how, often passed down informally. While these methods are culturally valued and economically accessible, they nevertheless present numerous food safety challenges. Several structural, technical, and behavioral factors compromise the microbiological quality of finished products. The processing steps (washing, grinding, infusion, filtration, bottling) are often carried out in uncontrolled environments with rudimentary hygiene. The water used to wash raw materials or utensils is sometimes unsafe to drink, and the equipment (basins, bottles, funnels) is rarely disinfected. A study conducted in Benin revealed that 65% of juice producers did not have access to a drinking water source and that 72% used recycled containers without adequate disinfection
| [26] | Ahouandjinou H, Sessou P, Yèhouénou B, Farougou S. Assessment of microbiological quality and hygienic practices in the production of traditional beverages in Benin. Afr J Food Sci. 2021; 15(2): 45-53. |
[26]
. Traditional juices are mostly sold raw, without pasteurization or boiling. This lack of heat treatment allows the survival of pathogenic or spoilage microorganisms, including
Salmonella spp., Escherichia coli, Staphylococcus aureus and various yeasts
| [27] | N’dede C, Koffi-Nevry R, Coulibaly F. Hygienic risks in traditional juice production and sale in Côte d’Ivoire: A case study from Abidjan. Int J Food Contam. 2020; 7(4): 1-8. |
| [28] | Coulibaly-Kalpy A, Konan KM, Koné S. Microbiological quality of traditional drinks sold in West Africa: A review. Afr J Food Sci. 2022; 16(5): 120-30. |
[27, 28]
. Storage at room temperature is common, particularly in peri-urban and rural areas. The lack of a cold chain favors bacterial proliferation, especially when juices are stored for several hours after production
| [29] | Tano-Debrah K, Soro-Yao AA. Traditional beverage processing and quality concerns in sub-Saharan Africa. In: Makun HA, éditeur. Food Safety in Africa. Cham: Springer; 2019. p. 123-40. |
[29]
. The majority of small producers lack training in good hygiene practices (GHP) or food safety. Knowledge is empirical, inherited from experience, without scientific validation. This leads to risky practices: using dirty linen for filtering, handling without handwashing, or storing on the floor
| [30] | FAO. Training manual on food hygiene for street vendors in West Africa. Rome: Food and Agriculture Organization of the United Nations; 2020. |
[30]
. The informal juice production sector often escapes health inspections. Food surveillance systems do not adequately cover small artisanal units due to a lack of resources or a specific legislative framework
| [31] | WHO, FAO. Microbiological hazards in fresh produce and juices. Geneva: WHO/FAO; 2020. |
[31]
. The investments needed to improve quality (sterile filters, pasteurizers, cold rooms) are out of reach for most stakeholders. Furthermore, irregular access to electricity is a major limitation to the use of preservation technologies
| [32] | Goussanou CA, Toukourou F, Assogba M. Technological constraints and microbial risks in traditional beverage production in West Africa. J Food Qual Hazards Control. 2022; 9(1): 33-41. |
[32]
. These interconnected challenges expose consumers to increased risks of foodborne illness, particularly among vulnerable groups (children, pregnant women, the elderly). They also hamper the structuring and competitiveness of the local juice sector on urban and export markets.
5. Available Data on the Microbiological Quality of Local Juices in West Africa
Available data on the microbiological quality of local juices in West Africa show a high prevalence of contamination of fecal, environmental, or poor hygiene practices (
Table 2). Several studies have been conducted in various countries in the region, revealing frequent non-compliance with international microbiological standards. These results illustrate the urgent need to strengthen microbiological controls, producer training, and regulatory oversight of the informal local juice production sector.
Table 2. Summary of results of microbiological quality of local juices in West Africa.
Country | Type of juice | Main isolated Microorganisms | Non compliance rate of samples | Reference |
Benin | Pineaple, baobab, ginger | Total Coliforms, E. coli, S. aureus | 68% (coliforms), 35% (fecal coliforms) | 6] |
Burkina Faso | Artisanal fruit juices of mango and guava | E. coli, S. aureus, molds, Clostridium spp. (sporadic) | 50% (according to local criteria) | | [3] | Sawadogo L, Ilboudo S, Compaoré AH. Qualité microbiologique des jus de fruits artisanaux vendus à Ouagadougou, Burkina Faso. Rev Afr Santé Prod Anim. 2019; 17(2): 110-118. |
[3] |
Côte d’Ivoire | Bissap, ginger, tamarind | coli, Salmonella spp., S. aureus | 60% (total germs >10⁷ CFU/mL) | 7] |
Mali | Baobab, nere, Bissap, tamarind | coli, Enterobacter spp., Klebsiella spp., yeasts, molds | > 70% (microbial load >10⁶ CFU/mL) | 8] |
Senegal | Bissap, tamarind | Bacillus cereus, yeasts, molds | 55% (noncompliance ECOWAS) | 3] |
Togo | Lemon, ginger | Total Coliforms, molds, Enterobacteriaceae | 62% (charges>Codex Standards) | 4] |
6. Contamination Factors and Sources of Risk
Artisanal production of local juices in West Africa is exposed to numerous sources of microbiological contamination throughout the processing chain. The fruits used, often harvested in unhygienic conditions and stored carelessly, constitute a primary source of contamination. They can be contaminated by dust, insects, dirty hands, or contaminated surfaces. The water used to wash raw materials, utensils, or containers is often unsafe to drink, representing a major vector for the introduction of pathogenic microorganisms, including
Escherichia coli and
Salmonella spp. | [26] | Ahouandjinou H, Sessou P, Yèhouénou B, Farougou S. Assessment of microbiological quality and hygienic practices in the production of traditional beverages in Benin. Afr J Food Sci. 2021; 15(2): 45-53. |
| [28] | Coulibaly-Kalpy A, Konan KM, Koné S. Microbiological quality of traditional drinks sold in West Africa: A review. Afr J Food Sci. 2022; 16(5): 120-30. |
[26, 28]
.
Processing equipment (blenders, basins, funnels, bottles) is frequently reused without proper cleaning or disinfection. Many artisanal producers use recycled containers, such as plastic water or beverage bottles, without prior heat or chemical treatment. These practices promote the accumulation of germs and the formation of biofilms, making contaminant removal more difficult
| [33] | Fall M, Diop MB, Ndiaye A. Microbiological assessment of traditional juices sold in Dakar: Implications for public health. Senegalese J Public Health. 2023; 5(1): 10-20. |
[33]
. Human handling is also a critical factor. In the majority of observed cases, producers lack training in good hygiene practices. Lack of handwashing, wearing dirty clothing, and using unclean cloths to filter juices are common practices. Cross-contamination between raw materials, surfaces, and finished products is common
| [30] | FAO. Training manual on food hygiene for street vendors in West Africa. Rome: Food and Agriculture Organization of the United Nations; 2020. |
[30]
. Failure to use heat treatments (boiling, pasteurization) allows pathogens to survive and promotes their proliferation. Furthermore, juices are often stored at room temperature, sometimes for several hours, in environments where the cold chain is nonexistent or flawed. This situation is exacerbated by the lack of access to electricity in many rural or peri-urban areas
| [33] | Fall M, Diop MB, Ndiaye A. Microbiological assessment of traditional juices sold in Dakar: Implications for public health. Senegalese J Public Health. 2023; 5(1): 10-20. |
[33]
. Finally, the lack of strict regulation and official oversight is an aggravating factor. The informal juice production sector largely escapes health inspections due to limited institutional resources, an inadequate regulatory framework, or weak enforcement of existing regulations
| [29] | Tano-Debrah K, Soro-Yao AA. Traditional beverage processing and quality concerns in sub-Saharan Africa. In: Makun HA, éditeur. Food Safety in Africa. Cham: Springer; 2019. p. 123-40. |
| [31] | WHO, FAO. Microbiological hazards in fresh produce and juices. Geneva: WHO/FAO; 2020. |
[29, 31]
. The accumulation of these factors creates an environment conducive to microbiological contamination of local juices, compromising their safety for consumers and their potential for economic development in the region.
7. Health Consequences and Public Health Risks
The consumption of contaminated local juices poses a significant public health risk in West Africa. Frequently found microorganisms, such as
Escherichia coli, Salmonella spp., Staphylococcus aureus and
Bacillus cereus, can cause diarrhea, food poisoning, and even serious infections, particularly in children and vulnerable individuals
| [28] | Coulibaly-Kalpy A, Konan KM, Koné S. Microbiological quality of traditional drinks sold in West Africa: A review. Afr J Food Sci. 2022; 16(5): 120-30. |
| [33] | Fall M, Diop MB, Ndiaye A. Microbiological assessment of traditional juices sold in Dakar: Implications for public health. Senegalese J Public Health. 2023; 5(1): 10-20. |
[28, 33]
. Poisoning-related infections linked to the consumption of these artisanal beverages are exacerbated by the lack of pasteurization, poor hygiene, and the use of unsafe water. The lack of labeling, health controls, and a cold chain compound the risks. These often invisible contaminations contribute to the burden of diarrheal diseases, the overloading of healthcare facilities, and a growing distrust of local products. Consumption of contaminated local juices exposes consumers to gastrointestinal infections caused by
E. coli, Salmonella spp., and Staphylococcus aureus, which can cause diarrhea, vomiting, and foodborne illness, especially in vulnerable populations
| [28] | Coulibaly-Kalpy A, Konan KM, Koné S. Microbiological quality of traditional drinks sold in West Africa: A review. Afr J Food Sci. 2022; 16(5): 120-30. |
| [32] | Goussanou CA, Toukourou F, Assogba M. Technological constraints and microbial risks in traditional beverage production in West Africa. J Food Qual Hazards Control. 2022; 9(1): 33-41. |
[28, 32]
.
The presence of yeasts, molds, and
Bacillus cereus also poses risks, particularly through the production of toxins or allergens
| [33] | Fall M, Diop MB, Ndiaye A. Microbiological assessment of traditional juices sold in Dakar: Implications for public health. Senegalese J Public Health. 2023; 5(1): 10-20. |
[33]
. The lack of good hygiene and storage practices amplifies these dangers, with a significant impact on public health in the informal sector
| [30] | FAO. Training manual on food hygiene for street vendors in West Africa. Rome: Food and Agriculture Organization of the United Nations; 2020. |
[30]
.
8. Conclusion and Recommandations
The widespread consumption of local juices in West Africa, while culturally, nutritionally, and economically important, presents major microbiological risks due to poorly regulated artisanal production practices. Analysis of available data shows frequent contamination by pathogens such as Escherichia coli, Salmonella spp., and Staphylococcus aureus, exposing consumers to foodborne illness. In the same vein, we recommend for future research, taking stock of the presence or absence of pesticide residues and heavy metals in local juices will be a good follow-up to this work and will provide a complete overview of their microbiological and toxicological quality. To improve the safety of these products, it is essential to increase awareness and train producers on good hygiene practices, promote access to drinking water and clean equipment, and introduce simple heat treatment and preservation methods. The development of a flexible regulatory framework adapted to the informal sector, combined with relaxed but regular microbiological controls, would ensure the safety of juices while supporting their economic potential. An inclusive and multisectoral approach is essential to sustainably secure this sector with its high social impact.
Abbreviations
AJOL | African Journals Online |
CFU/mL | Colony Forming Units per Milliliter |
ECOWAS | Economic Community of West African States |
FAO | Food and Agriculture Organization |
GHP | Good Hygiene Practices |
HACCP | Hazard Analysis and Critical Control Points |
ISA | Institut des Sciences Appliquées |
INSP | Institut National de Santé Publique |
LCV | Laboratoire Central Vétérinaire |
LOQ | Limit of Quantification |
USTTB | Université des Sciences, des Techniques et des Technologies de Bamako |
WHO / OMS | World Health Organization |
Acknowledgments
The authors thank the staff of the Central Veterinary Laboratory (LCV), the University of Sciences, Techniques and Technologies of Bamako (USTTB) and the National Institute of Public Health (INSP), Bamako, Mali; for their efforts in working as a team to collect and provide data used in this manuscript.
Author Contributions
Conceived and designed the study: Aminata Sissoko, Boubacar Madio dit Aladiogo Maïga,. Selected studies, collected, analyzed data and synthesized the results: Aminata Sissoko, Boubacar Madio dit Aladiogo Maïga.. Wrote the original draft: Aminata Sissoko, Boubacar Madio dit Aladiogo Maïga, Mamadou Abdoulaye Konare, Aminata Diallo, Fasse Samake. All authors have read and approved the final manuscript.
Funding
No funds were used for the production of this literature review.
Data Availability Statement
The data is available from the corresponding author upon reasonable request.
Conflicts of Interest
The authors declare no conflicts of interest.
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APA Style
Aminata, S., Aladiogo, M. B. M. D., Abdoulaye, K. M., Aminata, D., Fasse, S. (2025). Health Risks and Food Safety Issues Related to the Microbiological Quality of Local Juices Produced and Consumed in West Africa. International Journal of Nutrition and Food Sciences, 14(4), 260-266. https://doi.org/10.11648/j.ijnfs.20251404.18
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Aminata, S.; Aladiogo, M. B. M. D.; Abdoulaye, K. M.; Aminata, D.; Fasse, S. Health Risks and Food Safety Issues Related to the Microbiological Quality of Local Juices Produced and Consumed in West Africa. Int. J. Nutr. Food Sci. 2025, 14(4), 260-266. doi: 10.11648/j.ijnfs.20251404.18
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Aminata S, Aladiogo MBMD, Abdoulaye KM, Aminata D, Fasse S. Health Risks and Food Safety Issues Related to the Microbiological Quality of Local Juices Produced and Consumed in West Africa. Int J Nutr Food Sci. 2025;14(4):260-266. doi: 10.11648/j.ijnfs.20251404.18
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@article{10.11648/j.ijnfs.20251404.18,
author = {Sissoko Aminata and Maïga Boubacar Madio Dit Aladiogo and Konare Mamadou Abdoulaye and Diallo Aminata and Samake Fasse},
title = {Health Risks and Food Safety Issues Related to the Microbiological Quality of Local Juices Produced and Consumed in West Africa
},
journal = {International Journal of Nutrition and Food Sciences},
volume = {14},
number = {4},
pages = {260-266},
doi = {10.11648/j.ijnfs.20251404.18},
url = {https://doi.org/10.11648/j.ijnfs.20251404.18},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20251404.18},
abstract = {Local artisanal juices occupy an important place in the dietary habits of West African populations. However, the conditions of their production often give rise to microbiological risks linked to traditional processing, packaging, and preservation methods. This study was conducted through a literature review of scientific articles, technical reports, and institutional documents available between 2019 and 2024. The databases consulted included Google Scholar, PubMed, AJOL, and ScienceDirect. Only documents relating to non-alcoholic juices produced and consumed in West Africa were included. Data from several studies conducted in Benin, Burkina Faso, Côte d'Ivoire, Mali, Senegal, and Togo revealed microbial loads that very often exceeded accepted standards. The most frequently isolated germs were E. coli, Staphylococcus aureus, Salmonella spp., Bacillus cereus, yeasts, and molds. The presence of these microbial agents in juices produced and consumed locally in West Africa affects their microbiological quality and exposes consumers to various risks of collective food poisoning. These contaminations are linked to the quality of raw materials, the use of unsafe water, soiled utensils, non-compliance with hygiene rules by handlers, insufficient heat treatment and the absence of a cold chain. These deficiencies expose consumers to various health risks and constitute an obstacle to the development of safe and profitable value chains. It is imperative for West African countries to implement national training programs focused on good hygiene practices, strengthen access to drinking water and sanitation facilities, and develop a regulatory framework adapted to the reality of the informal sector. Simplified inspection and certification systems could be introduced to guarantee the safety of juices while supporting small producers.},
year = {2025}
}
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TY - JOUR
T1 - Health Risks and Food Safety Issues Related to the Microbiological Quality of Local Juices Produced and Consumed in West Africa
AU - Sissoko Aminata
AU - Maïga Boubacar Madio Dit Aladiogo
AU - Konare Mamadou Abdoulaye
AU - Diallo Aminata
AU - Samake Fasse
Y1 - 2025/08/18
PY - 2025
N1 - https://doi.org/10.11648/j.ijnfs.20251404.18
DO - 10.11648/j.ijnfs.20251404.18
T2 - International Journal of Nutrition and Food Sciences
JF - International Journal of Nutrition and Food Sciences
JO - International Journal of Nutrition and Food Sciences
SP - 260
EP - 266
PB - Science Publishing Group
SN - 2327-2716
UR - https://doi.org/10.11648/j.ijnfs.20251404.18
AB - Local artisanal juices occupy an important place in the dietary habits of West African populations. However, the conditions of their production often give rise to microbiological risks linked to traditional processing, packaging, and preservation methods. This study was conducted through a literature review of scientific articles, technical reports, and institutional documents available between 2019 and 2024. The databases consulted included Google Scholar, PubMed, AJOL, and ScienceDirect. Only documents relating to non-alcoholic juices produced and consumed in West Africa were included. Data from several studies conducted in Benin, Burkina Faso, Côte d'Ivoire, Mali, Senegal, and Togo revealed microbial loads that very often exceeded accepted standards. The most frequently isolated germs were E. coli, Staphylococcus aureus, Salmonella spp., Bacillus cereus, yeasts, and molds. The presence of these microbial agents in juices produced and consumed locally in West Africa affects their microbiological quality and exposes consumers to various risks of collective food poisoning. These contaminations are linked to the quality of raw materials, the use of unsafe water, soiled utensils, non-compliance with hygiene rules by handlers, insufficient heat treatment and the absence of a cold chain. These deficiencies expose consumers to various health risks and constitute an obstacle to the development of safe and profitable value chains. It is imperative for West African countries to implement national training programs focused on good hygiene practices, strengthen access to drinking water and sanitation facilities, and develop a regulatory framework adapted to the reality of the informal sector. Simplified inspection and certification systems could be introduced to guarantee the safety of juices while supporting small producers.
VL - 14
IS - 4
ER -
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