Hospitals could be the cause of pollution that must be considered in an overall assessment of the health and environmental risk approach. This study is part of the characterization of hospital liquid discharges from a region in Morocco, whose objective is to evaluate their physicochemical quality, biological. The physico-chemical analyzes of 72 samples taken during one year showed a large fluctuation of certain parameters such as BOD5, COD, TSS, PH, temperature, and significant bacterial load: Total coliforms, E. coli, fecal streptococci, pathogens such as Salmonella, Staphylococcus, 10% multi-resistant, virulent germs character to emerge as: Pseudomonas aeruginosa, the end of this study, it turned out that the hospital effluents are loaded with pollutants. We hope in the light of the results from this study have led to a real awareness of the competent authorities on strengthening and improving hospital for the treatment of liquid waste as developed countries view the impact of these effluents on human and environmental health is harmful and can extend to the spread of emerging diseases.
In a cross-sectional study, the prevalence of intestinal parasites infection and its association with socio-economic factors were explored among children aged 0 to 15 years hospitalized in Moulay Abdellah Hospital in Sal
The aim of this work was to evaluate the contamination of chicken meat marketed in Rabat, Morocco by Staphylococcus aureus (S. aureus). This pathogen was isolated from 300 samples of chicken meat collected during the period from June 2011 to December 2012. The overall prevalence of S. aureus recovered from the 300 samples analyzed was 16.66% and the average load of contamination was 2.67 log10 CFU/g. While this prevalence was higher in traditionals slaughterhouses (27%) compared with that found in supermarkets (8%). The results of this study revealed that the degree of compliance with good hygiene practices in traditionals slaughterhouses has a significant impact on the hygienic quality of chicken meat. To improve the safety and hygienic quality of this meat, the implementation of good hygiene and continuous microbial surveillance is an absolute necessity to protect consumer health.
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