Analysis of hygiene, distribution, marketing and consumption practices in the poultry chain in Benin: A case study of eggs and sausages

Cyrielle Hinson^1,2Nestor Noudeke²Paulin Azokpota³Georges Daube⁴Nicolas Korsak⁴Philippe Sessou^1,2*

• ¹University of Abomey-Calavi, Abomey-Calavi, Benin
• ²Communicable Diseases Research Unit, Laboratory of Research in Applied Biology , Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, Cotonou, Benin, Abomey-calavi, Benin
• ³Laboratory of Food Sciences and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou, Benin, Abomey-calavi, Benin
• ⁴Department of Food Sciences, Faculty of Veterinary Medicine, FARAH-Veterinary Public Health, University of Liege, Liege, Belgium, Liege, Belgium

Background and objectives: Eggs 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. Methods: A 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.Results: Among 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 amongst stakeholders within the poultry industry regarding the importance of adhering to good hygiene practices and their impact on public health.