The research presented in this memory was carried out at the Institut Pasteur in Côte d’Ivoire and carried out on E. coli and Salmonella spp. The objective of this study was to isolate E. coli and Salmonella spp. strains resistant to antibiotics from wastewater from the Port-Bouët slaughterhouse. From September 2017 to March 2018, 17 strains of E. coli and 7 Salmonella spp. were isolated in 63 samples of wastewater collected at the slaughterhouse of Port-Bouët. Their identification was performed according to conventional bacteriological tests. An antibiogram according to the disk diffusion method was carried out for 21 antibiotics commonly used in human and veterinary medicine. The prevalence observed was 26.98% for E coli strains. and 11.11% for Salmonella spp. All strains of E. coli showed complete (100%) resistance to 3rd generation cephalosporins, aztreonam, amocixillin + clavulanic acid, and ampicillin. However, family resistance rates of quinolones, aminoglycosides, sulfonamides and cyclins remain very high. The sensitivity of E. coli to imipenem and amikacin was 100%. Salmonella spp. strains, on the other hand, were resistant only to beta-lactam at lower levels compared to E. coli strains. coli. In-depth studies are needed to determine the resistance mechanisms of these bacteria.

Fermentation is a crucial post-harvest step for obtaining the aromatic and sensory characteristics of quality cocoa that meets international requirements. This work has made it possible to list the fermentation media for cocoa beans currently used in the major cocoa production areas in Côte d’Ivoire. To do this, a questionnaire was established and allowed by interviews and direct observations in order to collect information on the new fermentation media in use. In total, nine hundred and nineteen (919) producers were surveyed. This research work has made it possible, through a survey, to show that the main cocoa production areas in Côte d’Ivoire today use new supports for the fermentation of cocoa beans for various reasons. These are five (5) currently used fermentation media in addition to those known but has different proportions depending on the area surveyed and those for several difficulties they face. Our results also made it possible to obtain the fermentation time according to the medium used and whether stirring was allowed during the fermentation. A principal component analysis revealed three groups of producers according to the supports used and their motivation with a strong correlation between the supports and the motivation.