This study aims at analyzing the impact of water and soil conservation strategies on households? food security in the North-western part of Benin. It was conducted in the municipalities of Boukombé and Ouaké. Three villages were studied. From random way, 180 producers were investigated. The causes of soil degradation, water and soil conservation strategies, available food supply and food consumption frequency were collected. Degradation factors were analyzed using discourse analysis and prioritized using the Friedman test. Food supply and frequency of consumption were compared between beneficiaries and non-beneficiaries of the projects using the Student t test. Land degradation is caused by socio-cultural factors (overexploitation of lands, trees? cutting, late bush fires, grazing, agroforestry and monoculture) and natural factors (heavy rains and steep gradient of the soils). The first three factors are respectively the exploitation of land, trees? cutting and late bush fires practice in both towns. Food reserves before the new crops were not affected by exogenous strategies released by the erosion control projects. But the frequency of food consumption is improved statistically among project beneficiaries than non-beneficiaries. This confirms the theory of Boserup | E Janvier et al., 'Impacts of water and soil conservation strategies on households? food security in North West of Benin', International Journal of Agricultural Science Research, vol. 3(10), pp.196-202, Academe Research Journals, 2014

J Egah, 'Impacts of water and soil conservation strategies on households' food security in North West of Benin', International Journal of Agricultural Science Research, pp.196-202, 2014 | Th is study aims at analyzing the impact of water and soil conservatio n strategies on householdsâ?? food security in the North - western part of Benin. It was conducted in the municipalities of Boukombé and Ouaké. Three villages were studied. From random way, 180 producers were investigated. The causes of soil degradation, water and soil conservation strategies, available food supply and food consumption frequency were collected. Degradation factors were analyzed using discourse analysis and prioritized using the Friedman test. Food supply and frequency of consumption were compar ed between beneficiaries and non - beneficiaries of the projects using the Student t test. Land degradation is caused by socio - cultural factors (overexploitation of land s , trees â?? cutting , late bush fires, grazing, agroforestry and monoculture) and natural fa ctors (heavy rain s and steep gradient of the soils ). The first three factors are respectively the exploitation of land, trees â?? cutting and late bush fires practice in both towns. Food reserves before the new crops were not affected by exogenous strategies released by the erosion control projects. But the frequency of food consumption is improved statistically among project beneficiaries than non - beneficiaries. This confirms the theory of Boserup

To determine the efficacy of electrolysed oxidizing (EO) water in inactivating Vibrio parahaemolyticus on kitchen cutting boards and food contact surfaces. Cutting boards (bamboo, wood and plastic) and food contact surfaces (stainless steel and glazed ceramic tile) were inoculated with V. parahaemolyticus. Viable cells of V. parahaemolyticus were detected on all cutting boards and food contact surfaces after 10 and 30 min, respectively, at room temperatures. Soaking inoculated food contact surfaces and cutting boards in distilled water for 1 and 3 min, respectively, resulted in various reductions of V. parahaemolyticus, but failed to remove the organism completely from surfaces. However, the treatment of EO water [pH 2·7, chlorine 40 ppm, oxidation-reduction potential 1151 mV] for 30, 45, and 60 s, completely inactivated V. parahaemolyticus on stainless steel, ceramic tile, and plastic cutting boards, respectively. EO water could be used as a disinfecting agent for inactivating V. parahaemolyticus on plastic and wood cutting boards and food contact surfaces. Rinsing the food contact surfaces with EO water or soaking cutting boards in EO water for up to 5 min could be a simple strategy to reduce cross-contamination of V. parahaemolyticus during food preparation.