Variabilité Climatique Et Changements Dans L’environnement À Korhogo En Côte D’ivoire : Mythes Ou Réalité ?

Climate change which is considered as a threat to biodiversity, causes paradoxical situations everywhere it manifests itself. These include, among others, drought and desertification; floods and storms; sea level rise, reduction of the vegetation cover; water supply sources and, animal and plant species disappearance. In Korhogo, in the North of Côte d’Ivoire, the climate variability and environmental change phenomena are perceived and described by the population. A qualitative approach with historical and comparative analysis tools are used in this study to focus on the perceptions of the populations through indicators of both climate variability and environmental changes. It also analyses the major challenges the population will face, which are mainly related to alteration in farming practices and seasons, loss of production, and extension of the lean period, the risk of food insecurity and conflicts related to the exploitation and the distribution of water resources; and mostly, to the lack of information- educationcommunication on the phenomenon. On the whole, although the study brings out an awareness about climate variability and environmental changes, it especially show the need for emergent multidimensional actions for effective response strategies to the changes observed in the area

Pratiques de production et caracteristiques physiques et chimiques du shô basi, un ouscous de niebe (Vigna unguiculata) produit au Mali

En Afrique de l’Ouest, le niébé est transformé en plusieurs produits dont le plus largement consommé au Mali est un produit granulé cuit à la vapeur et dénommé couscous de niébé ou Shô basi en Bambara. La qualité organoleptique du Shô basi est variable, probablement du fait de la diversité des pratiques de production. La présente étude vise à déterminer les pratiques et contraintes de production et les caractéristiques physico-chimiques du Shô basi tel qu’il est vendu sur le marché malien. Pour ce faire, une enquête a été réalisée au Sud du Mali auprès de dix-huit (18) coopératives de productrices de Shô basi constituées de 8 à 32 membres chacune. Dix-huit échantillons de Shô basi collectés auprès des coopératives enquêtées ont été analysés au plan physico-chimique. L’enquête révèle que la production de Shô basi est réalisée exclusivement par des femmes majoritairement mariées, non ou peu alphabétisées et âgées de 20 à 59 ans. Les principales variétés de niébé utilisées pour la production sont sangaraka et wilibali qui appartiennent à l’espèce Vigna unguiculata. Elles sont toutes les deux caractérisées par une couleur blanche ou crème. Le Shô basi est produit à partir d’un procédé présentant deux variantes technologiques majeures dont l’une implique le décorticage humide total (VDT) et la seconde le décorticage à sec partiel (VDP) du niébé. Indépendamment des deux variantes technologiques, le Shô basi de bonne qualité devrait selon les enquêtés avoir une couleur claire, une texture molle dans la bouche, une granulométrie uniforme avec une absence d’odeur et de goût de niébé. Les deux types de Shô basi dérivés des deux variantes technologiques présentent des teneurs en protéines (25,0 g/100g), en polyphénols (24,3 mg/100g) et un degré de gonflement similaires. Cependant, le Shô basi obtenu par la variante VDP est moins claire mais plus riches en fibres, en minéraux totaux avec des granulés plus fins. Le décorticage du niébé, la granulation de la farine, la cuisson à la vapeur et le séchage constituent les principales contraintes à la production à grande échelle et à la standardisation de la qualité du Shô basi au Mali

Towards a one health food safety strategy for palestine: a mixed-method study

Introduction: Foodborne diseases, together with increasing antimicrobial resistance (AMR), pose a threat to public health in an era of huge challenges with climate change and the risks of zoonotic epidemics. A One Health approach to foster food safety is a key for improvement, particularly in complex socio-ecological systems such as in Palestine, to examine human-animal-environment interfaces and promote intersectoral action. Objectives: This study aimed to assess food safety from farm to public health toward an operational One Health strategy for Palestine. This study evaluates the food production (broiler production) and monitoring system to better understanding the zoonotic foodborne illnesses transmission and their resistance to antimicrobials. Methods: The transdisciplinary approach included multi-stakeholder discussion groups and field visits to broiler farms, slaughterhouses, and meat stores in the Ramallah and Al-Bireh and Jerusalem districts using a semi-structured observational tool. A survey with 337 poultry producers and workers in slaughterhouses and meat stores was conducted to assess hygiene knowledge, attitudes, and practices during broiler meat production. Results: The stakeholders point out various challenges along the food production chain in Palestine, such as a striking scarcity of public slaughterhouses, insufficient coordination between authorities, a gap between public and private sectors, and inconsistent application of the law. From observations, it appears that, unlike traditional broiler production, the public slaughterhouses and meat markets have effective hygiene, while large-scale farms implement biosecurity measures. Overall, surveyed participants reported that they are aware of zoonotic disease transmission routes and value hygiene standards. Semi-structured observations and survey results are contradictory. Observations indicate poor hygiene practices; however, the vast majority of broiler meat production chain workers claim that hygiene standards are met. Discussion and Conclusions: Our study found that the overuse of antimicrobials, system fragmentation, insufficient infrastructure, a lack of regulations and controls, and poor hygiene practices are among the main obstacles to improving food safety in Palestine. Considering the risk of an important human health burden of food-related illnesses, enhancing food safety in Palestine is required using an integrated One Health approach. It is crucial to develop an integrated quality control system for food production along with promoting on-farm biosecurity and antimicrobial stewardship. Infrastructure, especially slaughterhouses and laboratories, must be built, training and education provided, and consumer awareness raised. As an important added value within a One Health strategy for better food safety in Palestine, research should be reinforced and accompany any future development of the food production monitoring system

Profil Epidémiologique Des Risques Sanitaires Associés A La Fabrication Artisanale De Marmites En Aluminium A Saki Au Nigeria En 2016

L’étude a pour objectif d’analyser les risques sanitaires liés à la fabrication artisanale de marmites à partir de pièces de rechange en aluminium usagées récupérées et fondues à Saki au Nigéria. Il s’agit d’une étude transversale descriptive à visée analytique réalisée dans des ateliers de fonderie artisanale. Elle a duré 30 jours et a porté sur les fabricants. Tous ceux qui ont accepté participer librement à l’étude ont été enquêtés. Les données ont été collectées grâce à un questionnaire. Elles ont été traitées par le logiciel Épi Info 7.2. Le test x2 a été utilisé pour la comparaison de variables. Le taux de participation était 95,2%. Tous les enquêtés étaient de sexe masculin avec une moyenne d’âge 28,64 ± 13,29 ans. La tranche d’âge 8-18 ans étaient plus représentée. Les fabricants de marmites ne faisaient pas usage d’équipement de protection individuelle adapté. Ils souffraient de TMS et presque tous (96, 20%) ont été victimes d’accidents du travail. Étaient aussi évoqués la toux (57,59%), l’éternuement (54,43%), le larmoiement (55,06%), des macules cutanées (53,80%). Les fondeurs d’aluminium de Saki sont victimes de nombreuses pathologies et exposés à des risques sanitaires. The aim of the study isto analyze the health risks associated with homemade cooking pots from used aluminum spare parts recovered and melted in Saki, Nigeria. It was a descriptive, cross-sectional study for analytical purposes conducted in artisanal foundry workshops. It lasted 30 days and focused on the manufacturers. All who agreed to participate freely in the study were surveyed. The data was collected through a questionnaire. They were processed by the Epi Info 7.2 software. The x2 test was used for the comparison of variables. The participation rate was 95.2%. All were males of average age 28.64 ± 13.29 years. The age group 8-18 years were more represented. Nobody made use of suitable personal protective equipment. All had MSDs and almost all (96, 20%) were victims of work-related accidents. Cough (57.59%), sneezing (54.43%), watery eyes (55.06%) and skin macules (53.80%) were also mentioned. Many health risks are linked to the handcrafting of aluminum pots in Saki. &nbsp

Diarrhoea among children aged under five years and risk factors in informal settlements: a cross-sectional study in Cape Town, South Africa

Background: There is limited data on the association between diarrhoea among children aged under five years (U5D) and water use, sanitation, hygiene, and socio-economics factors in low-income communities. The study investigated U5D and the associated risk factors in the Zeekoe catchment in Cape Town, South Africa. Methods: A cross-sectional study was conducted in 707 households in six informal settlements (IS) two formal settlements (FS) (March-June 2017). Results: Most IS households used public taps (74.4%) and shared toilets (93.0%), while FS households used piped water on premises (89.6%) and private toilets (98.3%). IS respondents had higher average hand-washing scores than those of FS (0.04 vs

Association between childhood diarrhoeal incidence and climatic factors in urban and rural settings in the health district of Mbour, Senegal

We assessed the association between childhood diarrhoeal incidence and climatic factors in rural and urban settings in the health district of Mbour in western Senegal. We used monthly diarrhoeal case records among children under five years registered in 24 health facilities over a four-year period (2011-2014). Climatic data (i.e., daily temperature, night temperature and rainfall) for the same four-year period were obtained. We performed a negative binomial regression model to establish the relationship between monthly diarrhoeal incidence and climatic factors of the same and the previous month. There were two annual peaks in diarrhoeal incidence: one during the cold dry season and one during the rainy season. We observed a positive association between diarrhoeal incidence and high average temperature of 36 °C and above and high cumulative monthly rainfall at 57 mm and above. The association between diarrhoeal incidence and temperature was stronger in rural compared to urban settings, while higher rainfall was associated with higher diarrhoeal incidence in the urban settings. Concluding, this study identified significant health-climate interactions and calls for effective preventive measures in the health district of Mbour. Particular attention should be paid to urban settings where diarrhoea was most common in order to reduce the high incidence in the context of climatic variability, which is expected to increase in urban areas in the face of global warming