This study was carried out to better appreciate the sanitary situation of chicken grills sold near the streets of Korhogo town. First, a survey was conducted in sixty sale places of grill to describe the methods of preparation and storage of chicken grills. Then, the environment, equipment, raw material, method and workforce were observed in order to assess the hygiene of the preparation of these foods. After that, the microbiological quality of chicken grills was evaluated by looking for total aerobic mesophilic flora, faecal coliforms, S. aureus and Salmonella spp. Finally, the benzo[a]pyrene content in chicken grills was estimated through a cooking test. The survey revealed that the majority of sellers of chicken grills cooked the meat over an ember fire and stored the unsold grills cold in refrigerator or cooler. In most of the places of sale, the sellers did not comply with the principle of separating “clean” areas from “dirty” areas. Microbiological analysis showed that the overall quality of the chicken grills was unsatisfactory in most cases. The main microorganism responsible for the unsatisfactory quality of chicken grills was the total aerobic mesophilic flora (54.18 %). Moreover, the cooking test indicated that chicken meats cooked over an ember fire had a benzo[a]pyrene content above the maximum recommended limit (2 µg/kg). These results suggest that the chicken grills sold along the streets of Korhogo town are likely to represent a risk to consumer health. Therefore, sellers of chicken grills should be raised awareness and trained on good hygiene practices.

In Côte d'Ivoire, the non-alcoholic beverage industry is gradually turning to fruits from local wild species. More and more products from the latter are entering the market. Black plum, fruit of Vitex doniana, very pleasant and rich in bioactive compounds, has been transformed into nectar without the addition of preservatives. As a result, this product remains subject to a possible alteration of its nutritional quality and to reduction of its shelf life. Monitoring of the evolution of certain biochemical parameters of traditional nectar of black plums stored at different temperatures, for three (3) months, was carried out with the aim of highlighting the influence of temperature and storage duration on its nutritional quality but also to be able to determine its best use-by date, in order to guarantee best preservation of nutritional qualities. Black plum nectar used for this work was made from fruits, harvested in three (3) regions of northern Côte d'Ivoire and using a process modeled on traditional technique. Biochemical analyzes was carried out using the classic methods analysis. At the end of this study, we note an increase in acidity and soluble dry extract of traditional nectar linked to the rise in storage temperature. Vitamin C losses are minimal when this storage temperature is low. The longer the shelf life of nectar, the more it registers a decline in its nutritional value. Temperature that allows better nutritional preservation of black plum traditional nectar remains that of refrigeration (4 °C). However, at this temperature, its shelf life cannot exceed ten (10) weeks if you want to enjoy its benefits.

Local honeys sold in public markets, small shops or by individuals are not controlled by public services. Currently, information about its quality is non-existent. The objective of this work was therefore to assess the quality of local honeys marketed in Korhogo town. Samples were collected from twenty local honey sellers located in markets and certain neighborhoods of Korhogo town. Then, their physicochemical parameters were determined. The results showed the existence of significant difference (p < 0.5) between the honey samples for all the parameters studied. The amber colored samples (86 – 113 mm Pfund) were the most numerous (55%) compared to the light amber colored ones and the dark colored ones. The electrical conductivity of these honeys oscillated between 115.67 and 765.67 µS/cm. The refractive index, degree brix and density ranged from 1.4884 to 1.5014; 79.15 to 84.45% and 1.4085 to 1.4442, respectively. The values of moisture content varied between 14.15 and 19.23 g/100g, those of pH and free acidity ranged from 3.42 to 4.49 and from 10.67 to 28.89 meq.kg-1, respectively and those of total acidity and hydroxymethylfurfural content oscillated respectively from 14.67 to 40.22 meq.kg-1 and from 0.56 to 30.05 mg.kg-1. All these physicochemical parameters varied within the limits proposed by the Codex Alimentarius Commission. This suggests that the honeys marketed in Korhogo town meet the quality criteria required for its consumption. However, for further study, their nutrients should be identified and quantified, and their microbiological quality assessed.