Search

In Senegal, public universities namely: UGB, UCAD, UIT, UADB and UASZ are often the scene of violent mood movements of students following the occurrence of a Collective Food Poisoning (CFP). These diseases are caused by the consumption of dangerous meals usually prepared by unskilled actors. This study aims to identify the shortcomings related to the lack of qualification of those involved in the catering industry and the causes of CFP, by specifically determining their levels: behaviour, qualification, risk in CFP outbreaks, bacteriological contamination of surfaces and food to which students are exposed. To do this, a questionnaire was developed and a team of investigators was formed. From 2012 to 2017, a retrospective survey was conducted. The choice of targets focused on students, restaurateurs, food vendors, residence chefs and medical workers. A system has been set up for the collection and analysis of food samples (processed fish, hot meals, unpasteurized juices and sandwiches) and surfaces (trays and hands of divers and waitresses) at the UCAD ESEA restaurant under aseptic conditions. Data processing was carried out using an Excel spreadsheet and XLStat software. We have respectively in University Restaurants, University Residences, Fast Foods and Outdoor Restaurants: (17.47; 43.24; 22.21 and 17.08), (21.05; 33.05; 14.02 and 31.88) and (65.4; 21.16; 10.96 and 2.48) for the level of actors' behaviour, qualification and percentage risk. The level of contamination of trays, divers, waitresses, processed fish, meals, unpasteurized juice and sandwiches is 50%, 48%, 55%, 74%, 100%, 94% and 91.5% respectively. In the analysis of these results, it can be said that some causes of CFP are related to the lack of qualification of the staff and therefore, the training of these actors is a priority on these university campuses. To ensure safe meals and student safety, highly qualified staff must be recruited and continuously trained in good hygiene practices and HACCP.

Developing countries are confronted with general issues of municipal wastewater management and treatment. Untreated faecal sludges and wastewaters from septic tanks and traditional toilet are rejected into rivers and sometimes using for urban agriculture without any treatment to reduce the biorisk. Consequently, there are potential environmental and public health risks. In this study, a wastewater treatment plant prototype coupled with Moringa Oleifera seeds treatment was developed to evaluate their effectiveness for the reduction of faecal indicator bacteria and antibiotics resistant bacteria in domestic wastewater. Results indicate that our performed prototype system presents high capacity to reduce bacteria with abatements up to 99.34%. High reductions of bacteria load were obtained after add of Moringa Oleifera seeds into waters, with reductions varied from 36.6-78.8% for E. coli, 28.3-84.6% for Faecal coliform, 35.3-95.6% for Vibrio cholerae and 32.1-92.4% for total flora. Same effects of Moringa Oleifera seeds were noted for reducing antibiotic resistant bacteria, Extended Spectrum Beta-lactamases and Carbapenem-Resistant Enterobacteriaceae with abatements up to 98% for E. coli and faecal coliform, 100% for Vibrio cholerae and 91.96% for total flora. Our results supported high capacity of Moringa Oleifera seeds as an excellent alternative for pathogens and antibiotics resistant bacteria reduction/purification from domestic wastewater

The oleaginous plants that grow in Senegal are generally much unknown. This work focuses on the physic-chemical and biochemical characterization of fruits and oils of three oil plants from Senegal namely : Annona muricata, Terminalia catappa and Neocarya macrophylla. Thus, we interested us to determinate the qualitative and nutritional characteristics of fruits and the composition of fatty acids, sterols, tocopherols, etc. oilswith a view to their possible recovery. The results of biochemical analyzes indicate that the fruits are very pulpy (more than 70 %) with acidity and pHlow. The total sugar content of Terminalia catappa is quite low (2.37 ± 0.60 %) contrary to Annona muricata (16.17 ± 0.37 %) and Neocarya macrophylla (8,21 ± 0,08 %) which have a sweet, very pleasant flavor. The kernels of the seeds contain respectively 15.16 ; 24.74 and 21.05% protein and 40.5; 57 and 67.59 % fat respectively for Annona muricata, Terminalia catappa and Neocarya macrophylla. The iodine values of Terminalia catappa and Neocarya macrophylla are 11.31 and 16.10 g I2 / 100g respectively show a predominance of unsaturated fatty acids. Regarding the acid number, it is very high for Terminalia catappa oil (51.66 mg KOH/g)., Les plantes oléagineuses qui poussent au Sénégal sont généralement très peu connues. Ce travail porte sur la caractérisation physico-chimique et biochimique des fruits et des huiles de trois plantes oléagineuses du Sénégal à savoir : l’Annona muricata, le Terminalia catappa et le Neocaryama crophylla. Ainsi, nous nous sommes intéressés à la étermination des caractéristiques qualitatives et nutritionnelles des fruits et de la composition en acides gras, en stérols, en tocophérols etc. des huiles en vue de leur possible valorisation. Les résultats des analyses biochimiques montrent que les fruits sont très pulpeux (plus de 70 %) et légèrement acide avec des pH assez faibles. La teneur en sucres totaux est assez faible pour le Terminalia catappa (2,37 ± 0,60 %) contrairement à l’Annona muricata (16,17 ± 0,37 %) et le Neocarya macrophylla (8,21 ± 0,08 %) qui ont une saveur sucrée, très agréable. Les amandes des graines contiennent respectivement15,16 ;24,74et 21,05 % de protéines et40,5, 57 % et 67,59 % de lipides respectivement pour l’Annona muricata, le Terminalia catappa et le Neocarya macrophylla . Les indices d’iode du Terminalia catappa et de l’Annona muricata sont respectivement 11,31 et 16,10 mg I2/100 g. Ce qui montre leur prédominance en acides gras insaturés. Pour ce qui concerne l’indice d’acide, il estrelativement très élevé pour l’huile de Terminalia catappa (51,66 mg KOH/g).

International audience