Fruit juices are unfermented but probably fermentable fruit extracts, stored fresh and consumed around the world due to their great nutritional importance. The objective of this study wasto determine the pesticide residues, the physicochemical and nutritional parameters of pineapple juice and pineapple derivatives in Benin. The samples were taken from pineapple juice producers and pineapple producers. These samples were subjected to microbiological and physicochemical analyzes in the laboratory. The results show that the average pH value of whole pineapple is 4.1228±0.0130. While and the average pH value of pineapple juice is 4.0762±0.0222. Whole pineapple samples had an average titratable acidity of 85.78±2.27. The pineapple juice samples had an average titratable acidity of 85.73±4.52. Imported whole pineapple samples were found to have the highest average concentration compared to pineapple juice (0.60±0.009 g/L). The average etephon concentration is higher in whole pineapple samples (0.76±0.05) than in pineapple juice samples (0.49±0.06). The average logarithmic contamination rate on whole pineapple samples is around 2.329 log10 CFU/g for FAMT, 0.18 log10 CFU/g for yeasts and molds and 0.014 log10 CFU/g for Staphylococcus aureus. Nevertheless, the average logarithmic contamination rate on whole pineapple samples is less than 10 log10 CFU/g respectively for Coliforms, Faecal Coliforms and E coli. The suspicion of salmonella was around 0% for whole pineapple samples. While the average logarithmic contamination rate on pineapple juice samples is around 0.71 log10 CFU/ml for FAMT. Nevertheless, the average logarithmic contamination rate on pineapple juice samples is less than 10 log10 CFU/ml respectively for Coliforms, Faecal Coliforms, E coli, yeasts and molds and Staphylococcus aureus. The suspicion of salmonella is around 0% for the pineapple juice samples. This study reveals that pineapple juice and pineapple derivatives contained various microflora, nutritional element and pesticide residues. It also notes that the microbiological and nutritional quality of pineapple juice and pineapple derivatives varies according to the producers and depends on the hygienic conditions of production.

Since the food safety and the foodborne diseases are becoming a main health concern in developing countries, the aim of this study is to determine, in accordance with the specific international standards, the compliance of the main frozen imported fish and fresh chilled fishes marketed and consumed in Northern Benin. From December 18 to March 5, 2019, the microbiological quality of the two main imported frozen fish (Scomber scombrus and Trachurus trachurus) and the two main freshwater fish locally produced (Clarias gariepinus and Oreochromis niloticus) and marketed in Benin were analysed in accordance with ISO standards specific to each germ counted as Colony-Forming Units (CFU). The Mesophilic aerobic flora and fecal coliforms loads in fresh chilled fishes (256,577 and 349.6 CFU, respectively) are significantly higher (p<0.05) than in the frozen fish (143,620 and 157.0 CFU, respectively) marketed in the northern Benin. T. trachurus seems more contaminated (p<0.01) by these germs than S. scombrus, and O. niloticus showed significantly higher loads (p<0.01) of these bacteria than the C. gariepinus. No salmonella colony was observed in all the samples, and in the fresh and frozen fish, Staphylococcus aureus (11.27 and  10.77 CFU, respectively) and Sulfite-Reducing Anaerobes (0.38 and  0.38 CFU, respectively) loads showed no significant differences (p>0,05) both between origin and between species. However,  the microbiological quality of all fish both imported frozen  fishes and fresh fishes analysed during this study have not comply with the requirements of the standard AFNOR (2000) specific to frozen fish and fresh chilled fish. They are so classified as “unsatisfactory hygienic” due to their very high fecal coliforms loads. It would therefore be interesting to raise awareness among stakeholders in the marketing system for fish products on good hygiene practices and the HACCP approach.

Description of subject:Cashew fruits are still exported mainly according to their size and color, but neither of these two characteristics takes into account the nutritional potential of the almond and the cashew apple. Objective:The present research aims to assess the effect of cropping systems on the nutritional values of apple and cashew kernel. MaterialsandMethods:The physico-chemical analyzes were performed in the laboratories and the data were processed using Microsoft Excel 2010 and SPSS v16.0 software. Frequency calculations and analysis of variance (ANOVA) were determined. Results: A significant variation (p <0.05) of the nutritive phosphorus (16.95 ± 0.21) was obtained in apples in the cropping system (cashewsoybean) against (7.6 ± 0.57) in the pure cashew culture (absolute control) and in cashew kernel (10.25 ± 0.07) in a culture system (cashew-soybean) against (10.15 ± 0.072) in a pure cashew culture system. Variations in taste and odor were observed in the cashewsoybean cropping system. In addition, the cashew-soybean cropping system induced the lowest tannin contents in cashew apples (0.261 ± 0.14) compared to the cashew-cotton cropping system (0.268 ± 0.071). Conclusion The cashew-soybean cropping system deserves to be encouraged in the context of optimizing cashew yields, exporting nutrients and reducing tannin in almond and cashew apple in Benin.