The Ablo is a cereal food fermented. It is considered like a humid, slightly, salty and sugary bread, cooked steam and sold under shape of ball. The objective of the survey is to have present quantitative and qualitative data on the consumption of Ablo in Benin. The methodology adopted to consist in doing an investigation of land in some townships of the center (Abomey, Bohicon, Covè) and of the south (Abomey-Calavi, Comè, Cotonou) Benin by the consumers of Ablo. The results of our investigations showed that the Ablo is a food descended of the informal sector of street food. The consumers of Ablo are of all age and all socio-professional catégory. The consumers are of three categories to know the population, the promoters of feast and the hotels and restaurants. The Ablo is consumed to the snack for the majority and is served to hot accompanied of pimento or frying more of fish or meat fried.
The halieutic products are very nourishing foods. However, their consumption poses severe problems of public health in Benin. What risks, deteriorating with the increase of the anthropological pressure on the aquatic environment. Indeed, Benin, fishermen live in communities in villages installed in the immediate neighborhoods of plans of water or in constructed compartments on piles in full water. Their domestic waste is directly dumped into water. Also, the mismanagement of solid waste and liquid put down along these rivers is responsible for the bad quality of rivers. The objective of this study is to appreciate the practices of hygiene implemented during the fishing and the sale of halieutic products at the level of Lake Ahémé, Nokoué and lagoon of Porto-Novo and among the actors of this sector. To do this, interviews were conducted with resource persons for the selection of villages. Two forms of questionnaires intended to fishermen and retailers were used. A total of 240 people were investigated, including 120 fishermen and 120 retailers of fish products. The collected data were analyzed using the SAS 9.2 and MINITAB 14 software. Thus 88% of fishermen and 94% of resellers do not wash their hands before fishing or sale. 7,14% and 3,44% of the fishermen on lake Nokoué respectively and Porto-Novo lagoon use ice for the conservation of their products against 0% in the level of lake Ahémé. 46% of all respondents defecate directly into the waters.