Banana foutou is a food consumed in Côte d’Ivoire, particularly in the center of the country. It is made by hand and therefore presents enormous possibilities of contamination. The objective of this study is to determine the rates of non-compliance with standards and for certain pathogenic germs and to estimate the risk of exposure by the probabilistic Monte Carlo method. The results of the analyzes carried out on ninety (90) samples showed that thirty-nine (39) were of unsatisfactory microbiological quality (N > 3.105 CFU/g) i.e. a percentage of 43.33% due to the presence of GAM. Similarly, forty-five (45) were of unsatisfactory microbiological quality (N > 10 CFU/g), i.e. a percentage of 50% due to the presence of E. Coli. As for the total coliforms, 20% of the samples presented an unsatisfactory microbiological quality (N > 103 CFU/g) i.e. eighteen (18) samples. Finally, seventy-two (72) samples obtained amounts of Clostridium perfringens above the norm (N > 104 CFU/g), i.e. a rate of 80%. Regarding the level of exposure, the estimate is 45.50% risk of consuming foutou banana containing Total Coliform (TC) levels above the norm. Regarding E. coli, almost 90% possibility of consuming this dish with higher values in this area. The zero risk (0%) is practically zero for Clostridium perfringens because more than 99.99% of bad luck to consume this food with rates higher than its reference value.