Bromatological toxicities frequencies and probabilities of toxicological levels for ochratoxin A in flour (wheat, corn) and Drinks With Alcohol, especially samples of wine brands (Baron de Valls, Don Simon Sangria, Le Pichet, Bonita, JP. Chenet) reveal a large public health risk for consumers in Cotonou and Porto-Novo. According to European Commission's Regulation 1881/2006, meal should not exceed 3 ng/mL or 3.?10?^(-6)g/l or?3.10?^(-3) mg/l or 3.?10?^(-3) ppm. Unfortunately, corn flour has the highest average content of ochratoxin A which is 4.716 ng/mL with a probability of 0.5%. Wheat flour, has the low average of 1.6287 ng / mL with a probability of 0.5 % . In the same regulation, wines must not exceed 2ng/mL of ochratoxin A. It follows that the average content of ochratoxin A in descending order can be found in " Le Pichet " (1.635 ng / mL with a probability of 26%) ; « Sangria » (1.1359 ng/mL with a probability of 1 %) ; Bonita (0.4059 ng/mL with a probability of 0.5 %). « Baron de Valls "and "JP Chenet" not hold ochratoxin A. Corn flour, wheat, and wines such as Sangria, Bonita, especially Pichet are unfit for human health and regulars measuresmust be taken to ensure people safety.

Grilled meat is consumed in Benin, exposing many consumers at the risk of poisoning. Dioxin found in grilled meats sold in Cotonou are up to 20 times higher than those recommended by the World Health Organization (1pg I-TEQ/g). The risk of dioxin contamination in meat is higher in the center of Cotonou. Doses are linked to environmental factors, the neighborhoods activities, and exposure to volatile organic pollutants. The results of this study encourage an analysis of chemical and microbiological hazards in order to ensure food security.

Bromatological toxicities frequencies and probabilities of toxicological levels for ochratoxin A in flour (wheat, corn) and Drinks With Alcohol, especially samples of wine brands (Baron de Valls, Don Simon Sangria, Le Pichet, Bonita, JP. Chenet) reveal a large public health risk for consumers in Cotonou and Porto-Novo. According to European Commission's Regulation 1881/2006, meal should not exceed 3 ng/mL or3.?10?^(-6)g/l or?3.10?^(-3) mg/l or 3.?10?^(-3) ppm. Unfortunately, corn flour has the highest average content of ochratoxin A which is 4.716 ng/mL with a probability of 0.5%. Wheat flour, has the low average of 1.6287 ng / mL with a probability of 0.5 % . In the same regulation, wines must not exceed 2ng/mL of ochratoxin A. It follows that the average content of ochratoxin A in descending order can be found in " Le Pichet " (1.635 ng / mL with a probability of 26%) ; « Sangria » (1.1359 ng/mL with a probability of 1 %) ; Bonita (0.4059 ng/mL with a probability of 0.5 %). « Baron de Valls "and "JP Chenet" not hold ochratoxin A. Corn flour, wheat, and wines such as Sangria, Bonita, especially Pichet are unfit for human health and regulars measuresmust be taken to ensure people safety.

S. macrocarpon is a vegetable produced by nearly of 95 % of growers in Benin. Although the consumption of this vegetable is such important in this country, there are no data on its hygienic properties. This study aims to propose a technique for producing vegetable with improved health quality, based on anaerobic biodigestion of poultry manure. A method of vegetable's production based on anaerobic digestion of poultry manure was proposed and evaluated. The study showed that levels of bacteria decreased in the compost, with values from 6.5.10⁶ CFU/g to 3.4.10⁴ CFU/g for fecal coliforms and from 3.5.10⁵ CFU/g to 5.4.10³ CFU/g for Enterococcus. Lead complexed by chemical reactions was reduced with an amount from 2.39 mg/kg to 0.204 mg/kg. The amendante value of these chickens manure was improved by increasing phosphorus with a value from 9.96 % to 16.40 % and the reduction of total nitrogen from 18900 mg/kg to 13096.33 mg/kg. The data from this study allow to consider a large-scale production of S. macrocarpon with improved hygienic quality.