Food Safety Risks in Traditional Palm Wine Production and Consumption: A Cross-Sectional Survey in Côte d'Ivoire

Palm wine is a traditional fermented beverage consumed by over 10 million people in West Africa, yet comprehensive data on hygiene practices and associated health risks remain limited in Côte d'Ivoire. This cross-sectional study assessed sociodemographic characteristics, contamination risk practices, and health outcomes across the palm wine value chain in four Ivorian cities. A total of 560 participants including 80 producers, 80 retailers, and 400 consumers were interviewed using structured questionnaires in Abidjan, Aboisso, Toumodi, and Hiré during the period from September 2019 to April 2020. Data on demographics, production methods, hygiene practices, and self-reported health symptoms were collected and analyzed using chi-square tests and Marascuilo's procedure. Results showed that all producers were male, predominantly Baoulé ethnicity (84.81%), aged 25-34 years (60%), with 43.75% having no formal education. Critical hygiene deficiencies were widespread: 97.82% of producers wore unclean clothing, 21.25% had direct hand contact with the beverage, 98.75% of retailers lacked food safety training, and 72.5% exposed products to open air during sales. Oil palm wine dominated both production (95%) and consumption (80.75%). Among consumers, who were predominantly male (91%) and better educated than producers, 38% reported adverse health effects following consumption. Diarrhea was the most common symptom (69.08% of affected individuals), followed by headaches (15.79%) and abdominal pain (9.87%). Statistical analyses revealed significant associations between production levels and ethnicity, age, education, and palm species (p<0.05). These findings demonstrate that palm wine production in Côte d'Ivoire is characterized by poor hygiene practices that correlate with substantial consumer morbidity. Urgent interventions are needed including mandatory hygiene training, development of good production practices guidelines, and establishment of regulatory frameworks to ensure food safety while preserving this culturally important beverage.