Pattern of using pesticides against pests of halieutic products in the Thies region, department of Mbour, Senegal

Authors

  • Ndeye Ndiabe Mbaye Chemistry and Biochemistry of Naturel Products, Department of Chemistry, Faculty of Science and Technology, University Cheikh Anta Diop of Dakar, Senegal
  • Makhfousse Sarr Sub‐regional Program of Integrated Production and Pest (FAO, GCP/RAF/009/INT) Dakar/Senegal
  • Emmanuel Tine Laboratoryof Microbiology and Food Industry of ENSUT/Dakar/Senegal
  • Abdoulaye Samb Chemistry and Biochemistry of Naturel Products, Department of Chemistry, Faculty of Science and Technology, University Cheikh Anta Diop of Dakar, Senegal
  • Mbacke Sembene BIOPAS Laboratory, IRD Bel Aire, PB. 1386, Dakar/Laboratory of Entomology and Acarology, Department of Animal Biology, Faculty of Science and Technology, University Cheikh Anta Diop of Dakar, Senegal

DOI:

https://doi.org/10.38150/sajeb.3(3).p106-112

Abstract

This preliminary investigation is part of the work which demonstrates the pattern of pesticide use in the preservation of fish product in Senegal, particularly in the sites of the small coast which is the most important. We did our research in three sites of Department of Mbour, where actors which work in the fisheries product processing use synthetic pesticides, for elimination and/or prevention of any insect infestation. The product Actellic (used by 12.50% of our respondents) which is a mixture of pirimiphosâ€methyl and permethrin and another insecticide called Kaata (used by 37.50% of our respondents) of unknown composition, are used by workers without metering or protective measures in handling. Among the participants of this study, 14% were found to be affected by the use of these chemicals. Such pattern of indiscriminate use of pesticides without following safety guidelines poses the risk of chronic intoxication to the workers engaged in trading of fish products in the study area, and can have longâ€term adverse consequences, especially for children.

Author Biographies

Ndeye Ndiabe Mbaye, Chemistry and Biochemistry of Naturel Products, Department of Chemistry, Faculty of Science and Technology, University Cheikh Anta Diop of Dakar, Senegal

Chemistry and Biochemistry of Naturel Products, Department of Chemistry, Faculty of Science and Technology, University Cheikh Anta Diop of Dakar, Senegal

Makhfousse Sarr, Sub‐regional Program of Integrated Production and Pest (FAO, GCP/RAF/009/INT) Dakar/Senegal

Subâ€regional Program of Integrated Production and Pest (FAO, GCP/RAF/009/INT) Dakar/Senegal

Emmanuel Tine, Laboratoryof Microbiology and Food Industry of ENSUT/Dakar/Senegal

Laboratoryof Microbiology and Food Industry of ENSUT/Dakar/Senegal

Abdoulaye Samb, Chemistry and Biochemistry of Naturel Products, Department of Chemistry, Faculty of Science and Technology, University Cheikh Anta Diop of Dakar, Senegal

Chemistry and Biochemistry of Naturel Products, Department of Chemistry, Faculty of Science and Technology, University Cheikh Anta Diop of Dakar, Senegal

Mbacke Sembene, BIOPAS Laboratory, IRD Bel Aire, PB. 1386, Dakar/Laboratory of Entomology and Acarology, Department of Animal Biology, Faculty of Science and Technology, University Cheikh Anta Diop of Dakar, Senegal

BIOPAS Laboratory, IRD Bel Aire, PB. 1386, Dakar/Laboratory of Entomology and Acarology, Department of Animal Biology, Faculty of Science and Technology, University Cheikh Anta Diop of Dakar, Senegal

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Published

2013-08-15

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Section

Research Articles