Aliments à risque à Madagascar.

This study reveals that the foods at risk in Madagascar, between 2019 and the end of September 2020, are those made from mayonnaise sauce (69.98% of TIAC), contaminated with Salmonella, whose eggs form the contamination vector. They also include sea turtles (50.93% of ICAM), the consumption of which causes chelonitoxism or ICAM due to contamination with marine biotoxins. Therefore, it is highly recommended to ensure food safety and quality from the sea and/or field and/or farm to fork, all along the food value chain, with a view to ensure food and nutritional security, promote sustainable agriculture, promote the well-being of all at all ages, and achieve the Sustainable Development Goals by 2030.

Key-words:analysis, foodstuffs, Salmonella, chelonitoxism, health security

14/12/2023