Safety Issues in Traditional West African Foods: A Critical Review

Abstract

ABSTRACTFood safety is a global phenomenon and West African sub-region cannot be an exception. The public has become more concerned about the risks from food hazards in recent years and the need to take appropriate steps to reduce to barest minimum the issue of food hazards in West African sub-region. West African countries have a rich culture and tradition in food technology in preparing their foods. These foods play key roles in the culture, economy and food security of these countries. However, these traditional foods are still prepared at the household level under poor sanitary conditions and marketed through informal routes. They thus remain beyond any official control for their compliance to national regulatory standards. Therefore, their consumption is anticipated to put the public health at risk, although such risk has never been fully estimated on a scientific basis due to the lack of consumption patterns, epidemiological data, and appropriate surveillance programs in most of West African countries. This review provides a description of technologies of the most popular traditional foods of animal and plant origin in West Africa and discusses the potential microbiological and chemical risks associated with their consumption and the food safety challenges that they raise. The review also aims to draw the attention of stakeholders including decision makers in West African countries to the need to assess the health risks associated with the consumption of these traditional foods and consequently, take the necessary measures and steps to reduce such risks for safer foods in West African countries.