TITLE:
Hygiene and Toxi-Infectious Risks Associated with Tchakpalo, a Traditional Beninese Beer
AUTHORS:
d’Avila Dognon, Agossou Damien Pacôme Noumavo, Sènan Vodouhe, Lucile Adjovi, Balbine Gbaguidi, Ricardos Aguegue, Kouakou Romaric Kouakou, Philippe Sessou, Farid Baba-Moussa
KEYWORDS:
Tchakpalo, Traditional Fermented Beverage, Food Hygiene, Microbiological Quality, Food Safety, Benin
JOURNAL NAME:
Advances in Microbiology,
Vol.16 No.7,
July
21,
2026
ABSTRACT: Tchakpalo is a traditional Beninese beer produced through the spontaneous fermentation of cereals, primarily maize and sorghum. Despite its socio-economic, cultural, and nutritional importance, the conditions under which it is produced and marketed raise concerns regarding its food safety. The present study aimed to assess the microbiological quality of Tchakpalo sold in Grand Nokoué (Benin) and to evaluate the level of Good Hygiene Practices (GHP) adoption by producers. Fifty samples of Tchakpalo were therefore collected in five municipalities of Grand Nokoué (Cotonou, Porto-Novo, Abomey-Calavi, Sèmè-Podji, and Ouidah). Microbiological analyses focused on Total Mesophilic Aerobic Flora (TMAF), Enterobacteria, E. coli, S. aureus, and molds. Additionally, the adoption level of GHP was assessed through direct observation of sixty-one Tchakpalo producers. The results revealed widespread microbiological contamination of Tchakpalo. The prevalence of TMAF and Enterobacteria was 100%, while those of molds, E. coli, and S. aureus were 80%, 62%, and 52%, respectively. The average microbial loads were 6.57 × 106 CFU/mL for TMAF, 5.21 × 103 CFU/mL for Enterobacteria, 3.44 × 103 CFU/mL for E. coli, 0.75 × 103 CFU/mL for S. aureus, and 2.51 × 102 CFU/mL for molds. Interpretation of these results considering regulatory guidelines showed that a significant proportion of the samples exhibited poor to unsatisfactory microbiological quality. The assessment of GHPs revealed serious deficiencies at all levels of the production and marketing chain, notably the lack of adequate handwashing, failure to wear protective equipment, the use of untreated water, improper storage of raw materials and the finished product, as well as the lack of training and health monitoring for producers. These results demonstrate that the Tchakpalo sold in the Grand Nokoué area presents a concerning level of sanitary quality, strongly associated with the low level of adoption of GHP. Training initiatives, health supervision, and process standardization appear essential to reduce the risks of foodborne illnesses linked to the consumption of this emblematic traditional Beninese beverage.