Microbiological and Sensory Profile of Palm Kernel Oil Produced in Benin

In Benin, palm kernel oil is used for various purposes, including food, cosmetic, and medicinal applications. However, artisanal production processes raise concerns about the microbiological quality of these oils and may influence their sensory characteristics, thereby questioning consumer safety. The objective of this study was to evaluate the microbiological and sensory quality of palm kernel oils produced using different processing technologies in Benin. To achieve this, oil samples from three different technologies were considered: modern technology with kernel roasting (MT), modern technology with solar drying (MS), and semi-traditional technology (ST). A total of eighty-one palm kernel oil samples were aseptically collected from high-production areas and analyzed using standard methods. Data were processed using Excel 2016 and R 4.4.2 by calculating means and standard deviations, followed by comparisons using ANOVA and the Student–Newman–Keuls test (P < 0.05). The analyzed palm kernel oils were free from major pathogens ( Salmonella spp., Escherichia coli, Bacillus cereus ), confirming their microbiological safety. However, aerobic mesophilic bacteria (1.58×10³–5×10⁴ CFU/g), total coliforms (0.92×10 2 –2.37×10 2 CFU/g), and yeasts/molds (up to 2.8×10 2 CFU/g) exceeded acceptable limits, and the presence of Staphylococcus spp. (1.5×10¹–2.0×10¹ CFU/g) suggests contamination related to handling, storage, or drying conditions. Sensory evaluation revealed that the semi-traditional technology (ST) best preserves aroma, taste, and overall acceptability, whereas roasting (MT) alters the organoleptic profile. These findings highlight the need to optimize hygiene practices and processing methods to ensure optimal microbiological and sensory quality, thereby guaranteeing the safety and acceptability of the oils produced.