Author

D. G. Anihouvi

2 papers indexed here

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Aug 2026

Reducing Dietary PAHs Exposure from Smoked Fish and Grilled Pork in Benin with the QualiSani Kiln.

Traditional smoking and grilling in Benin generate high polycyclic aromatic hydrocarbon (PAH) levels. This study aims to evaluate the effect of an improved indirect-heat kiln (QualiSani) on PAHs exposure and health risk. Fifteen PAHs were measured in 46 samples of grilled pork, smoked fish and smoked-dried fish. Determ...

O. H. Iko Afé, C. Saegerman, Y. E. Kpoclou et al. · Regulatory toxicology and ph... · 0 citations

#data science Review Open access Oct 2026

Bacillus cereus in African food systems from 2000 to 2025 as an underrecognized foodborne pathogen and emerging public health challenge

Foodborne diseases pose a major public health threat in Africa, driven by rapid urbanization, expanding informal food markets, and limited cold-chain infrastructure. Among bacterial pathogens, Bacillus cereus is a persistent but often overlooked hazard due to its spore-forming, toxin-producing capabilities. This mini-r...

K. M. Koné, D. G. Anihouvi · Discover Public Health · 0 citations