Asian Food Science Journal

This comparative study aims to assess the safety of minced fish produced and marketed in three markets in Dakar: the Central Fish Market of Pikine, Kermel, and Soumbédioune Markets. The study is based on the 5M approach (Milieu, Méthode, Maindoeuvre, Matériel et Matière translate into Environment, Method, Workforce, Material, Substance) through field surveys conducted with operators, customers, and health authorities, complemented by microbiological and chemical analyses to provide a comprehensive overview of production, processing, and sales practices. The surveys revealed very heterogeneous artisanal practices: work surfaces are often improvised in Pikine and Soumbédioune, hand and equipment cleaning is limited to once or twice a day, the use of protective equipment is virtually nonexistent, and there is a lack of training for the operators. Ambient temperature preservation dominates in Pikine (74%) and Soumbédioune (44%), while Kermel stands out by systematically offering freezing for half of the actors. The analyses revealed the presence of fecal coliforms and E. coli in some samples, indicating fecal contamination, despite overall compliant chemical values (histamine, Total volatile basic nitrogen (TVBN)). The Soumbédioune market is distinguished by higher risks due to rudimentary production conditions, while Kermel has a more structured organization but remains vulnerable due to fragmented production. The Pikine market, better controlled, presents an intermediate level of risk. In light of these observations, the study recommends strengthening controls, improving infrastructure, training operators, and introducing quality management tools to ensure the safety of minced fish and protect public health.