TECHNIQUE DE FUMAGE DES DIFFERENTES PARTIES DU CORPS DE B UF ET SES INCIDENCES SUR LA SANTE DES COMMERCANTS D ADJAME (COTE D IVOIRE)

This study aims to describe the smoking technique for different parts of the beef body, demonstrating its impacts on the environment and the health of traders. Indeed, when using butane gas, this technique resulted in a temperature increase of 150 to 170 C. The methodology used is based on a field survey and documentary research. The data collected is then processed to provide qualitative and quantitative results. It appears that at 16 smoking sites, 249 individuals engage in this activity and are exposed to carbon dioxide (CO2), nitrogen dioxide (NO2), and carbon monoxide (CO).Long-term exposure to these pollutants has led to illnesses among the workers. Of the 249 individuals, 35 experienced sore throats and rhinitis, or 23.49%, and 61 experienced respiratory and cough problems, or 40.94%. For headaches and fatigue, 227 suffer, or 85.23%. As for asthma, 13 individuals suffer, or 5.22 %.The Chi-square test gives a P-value lower than the significance threshold. It is 0.007 0.05. There is a significant association between the technique of smoking beef body parts and diseases.