Health Risks and Food Safety Issues Related to the Microbiological Quality of Local Juices Produced and Consumed in West Africa

Local artisanal juices occupy an important place in the dietary habits of West African populations. However, the conditions of their production often give rise to microbiological risks linked to traditional processing, packaging, and preservation methods. This study was conducted through a literature review of scientific articles, technical reports, and institutional documents available between 2019 and 2024. The databases consulted included Google Scholar, PubMed, AJOL, and ScienceDirect. Only documents relating to non-alcoholic juices produced and consumed in West Africa were included. Data from several studies conducted in Benin, Burkina Faso, Côte d'Ivoire, Mali, Senegal, and Togo revealed microbial loads that very often exceeded accepted standards. The most frequently isolated germs were <i>E. coli, Staphylococcus aureus, Salmonella spp., Bacillus cereus</i>, yeasts, and molds. The presence of these microbial agents in juices produced and consumed locally in West Africa affects their microbiological quality and exposes consumers to various risks of collective food poisoning. These contaminations are linked to the quality of raw materials, the use of unsafe water, soiled utensils, non-compliance with hygiene rules by handlers, insufficient heat treatment and the absence of a cold chain. These deficiencies expose consumers to various health risks and constitute an obstacle to the development of safe and profitable value chains. It is imperative for West African countries to implement national training programs focused on good hygiene practices, strengthen access to drinking water and sanitation facilities, and develop a regulatory framework adapted to the reality of the informal sector. Simplified inspection and certification systems could be introduced to guarantee the safety of juices while supporting small producers.