In Benin, bushmeat from the greater cane rat (Thryonomys swinderianus) is the most consumed, despite the availability of domesticated cane rats. The objective of this study was to assess the current state of meat processing for both types of cane rats in southern Benin through a retrospective survey involving 12 hunters, 13 processors, and 68 consumers. Firearms (83.33%) and traps (50%) were the main hunting tools used. Among hunted cane rats, large-sized animals were the most frequent (39.09%), followed by small-sized (30.91%) and medium-sized ones (30%). They were most often sold without any processing (p<0.05). Regarding processors, the main selection criteria for either wild or farmed cane rats were tasting (76.92%) and customer demand (69.23%). The most common processing method was frying (69.23%). Processing cane rat meat was profitable for the majority of respondents (69.23%). The factors contributing to profitability included animal size (38.46%) and the selling price of the processed meat (23.08%). Bushmeat cane rat was the most preferred by consumers (70.59%) due to its good taste (56.25%), availability, and lower purchase price (16.67%). Reported health risks associated with its consumption included Ebola virus (61.11%), Lassa virus (58.33%), gout (60%), and haemorrhoids (30%). Therefore, cane rat meat processing remains traditional, and improving processing methods for both wild and farmed cane rats will better meet consumer expectations.

Fish is a very perishable foodstuff whose preservation requires a continuous cold chain. The study aims to evaluate the effect of the break in cold chain on the bacteriological quality of Scomber scombrus (Atlantic mackerel) and Trachurus trachurus (Horse mackerel). Thus, data were collected from June to December 2016 in South Benin. A total of 120 fish were divided in control (cold chain integrity) and experimental (3h, 6h and 12h of break in cold chain) batches in order to determine the microorganism loads by cold chain break duration. Total Mesophilic Aerobic Flora (TMAF) and Clostridium perfringens loads were significantly higher in chilled fish samples than in frozen fish (p<0.001). However, no significant difference was observed between the control and the experimental batches whatever the preservation method and the cold chain break duration (p>0.05) for the TMAF. No Clostridium perfringens was counted for the freezing. Similarly, Staphylococcus aureus were not counted, except in the refrigerated batch for 3 hours of cold chain break. The TMAF and Clostridium perfringens loads increased according to cold chain break duration. For the FMAT, the highest load was observed at 12 hours of break in cold chain. In the majority of cases, Enterobacterium load was higher in the experimental batches compared to control batches. No samples revealed the presence of total coliforms, fecal coliforms, Salmonella and Escherichia coli. The rigorous cold chain keeping throughout the preservation until consumption significantly prevents the proliferation of fish contamination flora.