Comparative Study of the Environmental and Sanitary Impacts of two fish Smoking Systems (Traditional Oven and FTT Oven) used by the Women of Guessabo (Ivory Coast)

Women use traditional methods for smoking in Côte d'Ivoire. These methods have an impact on the environment and their health because of the emission of CO2 which is a greenhouse gas and other gases (VOCs, PAHs...), carcinogenic and dangerous for the respiratory system. In 2013, an improved kiln, called FAO-Thiaroye Processing Technique (FTT) was introduced in Côte d'Ivoire in order to reduce the health and environmental impacts. The objective of this study is to compare the environmental and health impacts between traditional and improved ovens used by women in Guessabo. This study involved 45 fish smokers using traditional stoves, 34 smokers using FTT stoves and 50 controls. It was conducted from January to December 2017. The data collection methodology included questionnaire survey, interviews, observations, and medical prospection. Also, baseline spirometry and bronchial metacholine reversibility test in each woman were performed. Bronchial hyperreactivity was obserbed to be more frequent in women smokers who practice with traditional furnaces. Three measurement campaigns of Carbon dioxide (CO2), carbon monoxide (CO), volatile organic compounds (VOC) and Nitric oxide (NO) were carried out. The level of CO measured at the traditional sites varies from 19 to 184 mg/m3. It is often higher than the acceptable limit value (50mg/m3). However, these gas levels were very low with the use of FTT furnaces.