Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 11 4 2026 01 01 377 394 EN Gwladys Ahouanse Phd Student Nuria Majaliwa 0000-0002-3674-2634 Abdulsudi Issa-Zacharia 0009-0001-1357-6944 2025 10 18 2026 06 06 Bushmeat serves as a significant protein source in Benin; however, its distribution via informal channels poses microbial risks. This study aimed to assess the microbiological quality of the most consumed bushmeat species (francolin, grasscutter, hare, and squirrel) in the Tègon and Allada markets of southern Benin and determine their sources of contamination. A total of 118 samples were collected from two major markets (Tègon and Allada) in both raw and processed (grilled/smoked or fried) forms. Microbiological analyses were conducted to quantify total aerobic counts (TAC), fecal coliforms, Escherichia coli, Listeria monocytogenes, Salmonella spp., and Staphylococcus aureus (log₁₀ cfu/g) according to relevant ISO standards. Pathogens, specifically Listeria monocytogenes, Salmonella spp., and Staphylococcus aureus, were isolated and identified using ISO standards. The influence of location and species was assessed using ANOVA. Differences between preparation methods were analyzed using R, and p-values were reported. Results show that the preparation method significantly influenced microbial loads: fried samples exhibited the lowest contamination levels, followed by grilled and then raw meats (raw > grilled/smoked > fried). The prevalence rates were 100% for TAC, 75% for coliforms, 49% for E. coli, and 12% for Listeria monocytogenes. No samples tested positive for Salmonella spp. or Staphylococcus aureus. Location and species did not significantly affect microbial variability. The investigation found poor hygiene in meat handling before and after cooking. Consequently, inadequate handling and cooking affect bushmeat safety in Benin, not species or location. Standardizing thermal processing and improving hygiene are critical to reduce microbial risks for consumers. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/591