Phytosanitary Risk Management and Agricultural Management Consulting

Holder of a doctorate (Ph.D) and a Master 2 from Joseph Ki-Zerbo University and certified in Safety/Security Management from the Institute of Research, Improvement and Cooperation/Police Academy, I am also specialized in Phytosanitary Risk Management and Agricultural Management Consulting. With over 18 years of experience advising communities on the production and design of agricultural projects, I have acquired over 12 years of expertise in Plant Protection, Food Safety Management, Hygiene and Food Security. My skills focus on developing projects aligned with gender, economic, environmental and social policies in Burkina Faso. During my doctoral studies, I published 7 scientific articles and presented 11 oral communications at national and international conferences in English and French, demonstrating my deep commitment to research and innovation in the fields of agri-food, health and nutrition. I am also a trainer in the European Commission's Better Training for Safer Food (BTSF) program and a visiting lecturer-researcher Reference: Assessment of Health Risks Associated with the Presence of Antibiotic-Resistant Staphylococcus aureus in Attieke Consumed in Burkina Faso   Attieke, a popular food in Burkina Faso, is often produced under variable hygienic conditions, which favors the proliferation of pathogenic microorganisms such as methicillin-resistant Staphylococcus aureus (MRSA), a growing threat to the health of consumers. This study assessed the health risks associated with the presence of MRSA in attieke consumed in Burkina Faso. A survey was carried out on 300 vendors to assess their sales conditions. Of the 225 samples analyzed using standardized microbiological analysis methods, 89 strains of S. aureus were identified, of which 37% were methicillin-resistant and 76.4% were multidrug-resistant. However, 77.53% of the strains were sensitive to linezolid. The survey findings indicated that a significant proportion (57.33%) of attieke sellers lack training in proper hygiene and modern food processing techniques. Key risk factors identified included inadequate hygiene practices, suboptimal fermentation methods, and the quality of water used in production. These results highlight the urgent need for an antibiotic resistance surveillance system and better awareness of good hygiene practices. Health authorities are called upon to strengthen controls throughout the production chain and to encourage producers and consumers to adopt safer practices to reduce the risks of antibiotic-resistant infections. Keywords : Attieke, Staphylococcus aureus , Health Risks, Public Health, Risk Factors