Volume 25, Issue 1, June 2016, Pages 271–277
Innocent BOKOSSA YAOU1, Pivot Sachi2, Célestin C. K. Tchekessi3, Nadège Adigun4, Jultesse S. B. BANON5, BA Rafiatou6, Roseline BLEOUSSI7, Anayce DJOGBE8, and Justin GANDEHO9
1 Laboratoire de Microbiologie et des Technologies Alimentaires (LA.MI.T.A), Département de Biologie Végétale de la Faculté des Sciences et Techniques (FAST), Université d’Abomey-Calavi (UAC), Benin
2 Laboratoire de Génétique et des Biotechnologies, Université d'Abomey-Calavi (UAC), BP526, Commune d'Abomey-Calavi, Benin
3 Laboratoire de Microbiologie et des Technologies Alimentaires (LA.MI.T.A), Département de Biologie Végétale, Faculté des Sciences et Techniques (FAST) de l'Université d'Abomey-Calavi (UAC), Benin
4 Laboratoire de Microbiologie et des Technologies Alimentaires (LA.MI.T.A), Département de Biologie Végétale, Faculté des Sciences et Techniques (FAST) de l'Université d'Abomey-Calavi (UAC), 04BP 1107 Cotonou, Benin
5 Laboratoire de Microbiologie et des Technologies Alimentaires (LA.MI.T.A), Département de Biologie Végétale de la Faculté des Sciences et Techniques (FAST), Université d’Abomey-Calavi (UAC), Benin
6 Laboratoire de Microbiologie et des Technologies Alimentaires (LA.MI.T.A), Département de Biologie Végétale de la Faculté des Sciences et Techniques (FAST), Université d’Abomey-Calavi (UAC), Benin
7 Laboratoire de Microbiologie et des Technologies Alimentaires (LA.MI.T.A), Département de Biologie Végétale de la Faculté des Sciences et Techniques (FAST), Université d’Abomey-Calavi (UAC), Benin
8 Laboratoire de Microbiologie et des Technologies Alimentaires (LA.MI.T.A), Département de Biologie Végétale de la Faculté des Sciences et Techniques (FAST), Université d’Abomey-Calavi (UAC), Benin
9 Laboratoire de Microbiologie et des Technologies Alimentaires (LA.MI.T.A), Département de Biologie Végétale de la Faculté des Sciences et Techniques (FAST), Université d’Abomey-Calavi (UAC), Benin
Original language: English
Copyright © 2016 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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.
Author Keywords: halieutic products, fishermen, resellers, inquest, hygiene.
Innocent BOKOSSA YAOU1, Pivot Sachi2, Célestin C. K. Tchekessi3, Nadège Adigun4, Jultesse S. B. BANON5, BA Rafiatou6, Roseline BLEOUSSI7, Anayce DJOGBE8, and Justin GANDEHO9
1 Laboratoire de Microbiologie et des Technologies Alimentaires (LA.MI.T.A), Département de Biologie Végétale de la Faculté des Sciences et Techniques (FAST), Université d’Abomey-Calavi (UAC), Benin
2 Laboratoire de Génétique et des Biotechnologies, Université d'Abomey-Calavi (UAC), BP526, Commune d'Abomey-Calavi, Benin
3 Laboratoire de Microbiologie et des Technologies Alimentaires (LA.MI.T.A), Département de Biologie Végétale, Faculté des Sciences et Techniques (FAST) de l'Université d'Abomey-Calavi (UAC), Benin
4 Laboratoire de Microbiologie et des Technologies Alimentaires (LA.MI.T.A), Département de Biologie Végétale, Faculté des Sciences et Techniques (FAST) de l'Université d'Abomey-Calavi (UAC), 04BP 1107 Cotonou, Benin
5 Laboratoire de Microbiologie et des Technologies Alimentaires (LA.MI.T.A), Département de Biologie Végétale de la Faculté des Sciences et Techniques (FAST), Université d’Abomey-Calavi (UAC), Benin
6 Laboratoire de Microbiologie et des Technologies Alimentaires (LA.MI.T.A), Département de Biologie Végétale de la Faculté des Sciences et Techniques (FAST), Université d’Abomey-Calavi (UAC), Benin
7 Laboratoire de Microbiologie et des Technologies Alimentaires (LA.MI.T.A), Département de Biologie Végétale de la Faculté des Sciences et Techniques (FAST), Université d’Abomey-Calavi (UAC), Benin
8 Laboratoire de Microbiologie et des Technologies Alimentaires (LA.MI.T.A), Département de Biologie Végétale de la Faculté des Sciences et Techniques (FAST), Université d’Abomey-Calavi (UAC), Benin
9 Laboratoire de Microbiologie et des Technologies Alimentaires (LA.MI.T.A), Département de Biologie Végétale de la Faculté des Sciences et Techniques (FAST), Université d’Abomey-Calavi (UAC), Benin
Original language: English
Copyright © 2016 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
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.
Author Keywords: halieutic products, fishermen, resellers, inquest, hygiene.
How to Cite this Article
Innocent BOKOSSA YAOU, Pivot Sachi, Célestin C. K. Tchekessi, Nadège Adigun, Jultesse S. B. BANON, BA Rafiatou, Roseline BLEOUSSI, Anayce DJOGBE, and Justin GANDEHO, “Socioeconomic and hygienic evaluations of certain actors of the fishing industry settled around certain waters of fishing in south of Benin Republic,” International Journal of Innovation and Scientific Research, vol. 25, no. 1, pp. 271–277, June 2016.
