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.

This work studies the consumption by population of Dabakala and Niakara of yam, cassava and groundnut foods. The survey sample of the population was random and was composed of 400 persons (56% women and 44% men) belonging to different ethnic groups. The results of the survey show that 97%, 93%, 96% of the surveyed population consume respectively yam, cassava and groundnut and there is not significant difference according to the cities. Of those, 79 % of the population prefer pounded yam and 57% prefer boiled yam. Cassava is more consumed as attiéké 86% and placali 46%. 83%, 55%, 35% of the population consume respectively groundnut as sauce, roasted with hull and fresh. These foods are consumed regularly by the population in proportions of 265.3 g/day/pers for yam, 197.1 g /day/pers for cassava and 161 g/day/pers for groundnut. This consumption varies according to the sex (pounded yam, boiled groundnut and roasted with hull) and according to age (pounded yam and attiéké).