Street food vending is an essential part of urban life in West Africa, providing affordable meals and economic opportunities. However, food safety concerns, including microbial contamination, pose significant public health risks.

This research focuses on improving street-vended food hygiene in Benin through evidence-based approaches. The project identifies key hygiene gaps, assesses microbial and environmental risks, and collaborates with street vendors and stakeholders to implement targeted interventions. The goal is to enhance food handling practices, reduce contamination risks, and strengthen consumer confidence in street food safety.

A probabilistic model is being developed to assess the health risks associated with selected street foods contaminated by pathogenic bacteria, including pathogenic E. coli, Salmonella, Staphylococcus aureus or Bacillus cereus. This model provides insights into contamination risks and key contributing factors.

Laboratory experiments are being conducted to demonstrate the presence of harmful microorganisms to street vendors, illustrating how hygiene practices impact contamination levels. This hands-on approach encourages behavioural change among vendors.

Research outcomes include:

• Greater understanding of street food handling and consumption patterns
• Documented prevalence and levels of pathogenic bacteria in street food
• A probabilistic model evaluating the health risks associated with street food
• Enhanced hygiene practices among street vendors in Benin
• Training programs that equip vendors with safety and hygiene control knowledge

The project embraces a co-creation approach, engaging diverse stakeholders to ensure its success and long-term impact. By implementing these interventions, this research contributes to sustainable improvements in food safety in Benin.