Street food consumption in urban West Africa is increasing. Unfortunately, there is limited data on consumption patterns and hygiene practices associated with these foods. This study aimed to explore the consumption patterns and the food safety knowledge, attitudes, and hygiene practices (KAP) of vendors for two popular street food groups in urban Benin and across West Africa: grilled meats and cooked dishes made from rice, maize, or yam. A consumption survey was conducted in Benin's three largest cities, involving 446 participants for grilled meats and 456 for cooked dishes. In addition, 107 grilled meat vendors, and 155 cooked dish vendors were surveyed. Results revealed that grilled chicken was the most widely consumed street-vended meats, with two-thirds of participants reporting consumption. Chicken skewers were more consumed (78% of chicken consumers) than the whole grilled chicken (22%). Grilled beef was consumed by 10% of participants, with 48.9% of them eating it at least once a week. The median portion size (P50) was 35.5 g for grilled chicken skewers, and 173.3 g for grilled whole chicken, compared to 260.0 g for grilled beef. Among the cooked dishes, atassi (rice + bean) was more commonly consumed than other maize or tuber-based dishes. Over three-quarters of participants consumed atassi, and 95.3% of these consumers ate it at least once a week, with a median portion size of 348.5 g. Food safety KAP were average for cooked dish vendors but low for grilled meat vendors. A significant correlation was found between vendors’ knowledge and attitudes, particularly for grilled meat (Spearman's coefficient of 0.52- moderate correlation) and cooked dish vendors (0.29- weak correlation). This study provides a basis for improving food safety and hygiene practices and offers valuable consumption data that can be used for risk assessment and to estimate nutrient intake in the field of human nutrition. • Grilled chicken skewers are the most consumed street meats in urban Benin • Atassi (rice + beans) is the top cooked dish, with 95.3% consuming it weekly • Food safety practices are poor among grilled meat vendors but average for cooked dishes vendors. • Vendors' food safety knowledge and attitudes showed significant positive correlations. • Study provides key data for risk assessment, food safety improvement, and nutrition analysis
Koumassa et al. (Mon,) studied this question.