Assessment of Risk Factors of Bacteriological Contamination of Vegetables Sold on the Markets of Niamey, Niger
Almou Abdoulaye Alio *
Department of Chemistry, Faculty of Science and Technology, Abdou Moumouni University, Laboratory of Nutrition and Valorization of Agro-Resources, Niamey, Niger and Department of Chemistry, Faculty of Science and Technology, Abdou Moumouni University, Laboratory of Biochemistry-Microbiology, Niamey, Niger.
Alio Sanda Abdel-Kader
Department of Biology, Faculty of Science and Technology; Abdou Moumouni University, Laboratory of Management and Valorization of Biodiversity in the Sahel, Niamey, Niger.
Yaou Chaibou
Department of Chemistry, Faculty of Science and Technology, Abdou Moumouni University, Laboratory of Biochemistry-Microbiology, Niamey, Niger.
Rabiou Maman Moustapha
Department of Biology, Faculty of Science and Technology, Dan Dicko Dankoulodo University, Maradi, Niger.
Mahamane Idi Issa Abdoulahi
Department of Chemistry, Faculty of Science and Technology, Abdou Moumouni University, Laboratory of Natural Substances and Organic Synthesis (LASNASO), Niamey, Niger.
Sabo Haoua Seini
Department of Chemistry, Faculty of Science and Technology, Abdou Moumouni University, Laboratory of Nutrition and Valorization of Agro-Resources, Niamey, Niger.
Sadou Hassimi
Department of Chemistry, Faculty of Science and Technology, Abdou Moumouni University, Laboratory of Nutrition and Valorization of Agro-Resources, Niamey, Niger.
*Author to whom correspondence should be addressed.
Abstract
Vegetables are an important and varied source of food that complements the dietary needs of populations whose basic diet consists mainly of carbohydrates, the main energy source. The general aim of this study is to identify the risk factors for bacteriological contamination of vegetables associated with sales practices, through a survey of sales markets. Vegetable sales are carried out by men (87.59%), most of them are aged between 20 and 39 (68.70%) and are not educated (68.70%). Practices at risk of bacteriological contamination include using public toilets (80.87%), not washing hands with soap after using the toilet (36.56%), washing vegetables at the reception (39.13%), using water from public toilets (55.56%), displaying vegetables on unhygienic supports (60.00%), selling vegetables by the side of public roads (55.65%) or near open canals (4.35%). These practices are likely to result in bacteriological contamination of vegetables on the markets. Therefore, it seems much more necessary to training vegetable vendors and raise their awareness of the risks of bacteriological contamination of vegetables.
Keywords: contamination, risk, market, bacteriological, Niamey (Niger)