The study examines the impact of glyphosate doses on the chemical characteristics of soils in four rural communes of the N’Zérékoré Prefecture in Guinea. The objective is to analyze the variations in pH, cation exchange capacity (CEC), and nutrient levels (K2O, P2O5, CaO, and Na2O) following the application of different glyphosate doses. A complete randomized block design was used, and soil samples were analyzed to determine the agronomic and environmental impacts of this herbicide. The results indicate that the application of high doses of glyphosate significantly affects the pH and CEC, leading to soil acidification and a reduction in its ability to retain nutrients. These observations highlight the importance of managing glyphosate doses to maintain soil health and the sustainability of agricultural practices.

The present study focused on determining the microbiological load of watering water and vegetables grown in the market gardening area of ​​SAGBAYA, Urban Commune of Faranah. The microbial germs contained in water and vegetables were determined by the membrane filtration method. The results of microbiological analyzes of vegetables indicated variations depending on the locations of the wells and their sources of pollution. During the two vegetable production seasons, the results showed that except for the water from the borehole, that of the most exposed wells was highly contaminated. The water used during the 2024 season, unlike the previous one, all contained total and fecal coliforms whose values ​​oscillated respectively between 15 and 159 CFU/100ml and 9 to 126 CFU/100ml. Of the vegetables harvested, although some samples were free, carrots contained more pathogens than cabbage and lettuce in both well and borehole water. The microbiological charges in CFU/100 ml of cabbage organs varied from 2 to 85 in total coliforms and from 2 to 56 in fecal coliforms; 3 to 75 in total coliforms and 1 to 56 in fecal coliforms in carrots, finally 3 to 85 in total coliforms and 1 to 66 in fecal coliforms in lettuce. Most water and vegetables have microbiological charges exceeding the required standards, hence the consumption of these vegetables without treatment constitutes health threats to consumers.