MATHEMATICAL MODELING OF THE SPREAD OF VECTOR BORNE DISEASES WITH INFLUENCE OF VERTICAL TRANSMISSION AND PREVENTIVE STRATEGIES

Authors

  • William Atokolo
  • Remigius Okeke Aja
  • David Omale
  • Rose Veronica Paul
  • Jeremiah Amos
  • Shedrach Onu Ocha

DOI:

https://doi.org/10.33003/fjs-2023-0706-2174

Keywords:

Vector-borne, vertical, prevention, transmission, spread, strategies

Abstract

This work is aimed at formulating a mathematical model of the spread of vector-borne diseases with influence of vertical transmission and preventive strategies. Vector borne diseases are caused by viruses, bacteria, and parasites typically conveyed by mosquitoes. Certain illnesses transmitted by vectors include West Nile Virus, Malaria, Zika virus, Dengue fever, Rift valley fever, and Viral encephalitis induced by pathogens like bacteria, viruses, and parasites. The positive solutions of the model are presented and the theory of basic reproduction number  was used to study the model dynamical behaviour. When reduces; the diseases are wiped out of the population with time and vice versa. The disease free and endemic equilibria states of the model were determined and investigated to be locally and globally stable.We incorporated the use of Insecticide –Treated Nets (ITN), Indoor Residual Sprayings (IRS) and condom usage as preventive measures in the presence of treatment. Numerical simulations show that complete intervention measures, that is, the use of ITN, IRS and condom usage while placing the infected on treatment have valuable impact on the spread of vector-borne diseases.

References

AACC. “Approved Methods of the American Association of Cereal Chemists. American Association of Cereal Chemists”, Incoperated; Strain. Paul, Minnesota, United Stated of America, 2000

Aboaba, O. O. Obakpolor, E. A. (2007). “The leavening ability of bakers’ yeast on dough prepared with composite flour (Wheat/Cassava)”, Afr ica Journal of Food Sci ence. 4: 325-329, 2007

Alabi, M.O. Julian, Anuonye. “Nutritional and sensory attributes of soy-supplemented cereal meals”, DO - 10.4314/nifoj.v25i1.33658; 2007/11/23. Nigerian Food Journal (ISSN: 0189-7241), 25:1, 2007

Abdullah, F. A. Viquar, Fatima, Q. Khalida, J. Shoeb, Q. “Preventive effects of phytoestrogens against postmenopausal osteoporosis as compared to the available therapeutic choices”, An overview. doi: 10.4103/0976-9668.92322. 2011 Jul-Dec; 2(2): 154–163, 2011

AOAC. “Official Methods of Analysis 14th ed. Association of official Analytical Chemists”, 1984

Bourré, L. Frohlich, P. Young, G. Borsuk, Y. Sopiwnyk, E. Sarkar, A. Michael, T. Nickerson, Yongfeng, A, I, Dyck, A. Malcolmson, L. “Influence of particle size on flour and baking properties of yellow pea, navy bean, and red lentil flours”, first published: 30 april 2019. https://doi.org/10.1002/cche.10161, 2019

Christiana, O. E. Henry, E. E. “Production, Quality Evaluation and Acceptability of Bread from Wheat, Bambara Groundnut and Yellow Root Cassava Flours”, International Journal of Food Bioscience. Vol: 2, Issu: 1, 11-17, 2019

Duncan, D.B. “Multiple Range and Multiple F-Test”. Biometrics, 11, 1-5, 1955

Eggleston, G. Omoaka, P. F. Thechioha, D. O. “Development and Evaluation of products from cassava flour as new alternatives to wheaten breads”, Journal of Food Science and Agriculture. 56:377-385, 2012

Daniyan S. Y., Nwokwu O. E. “Enumeration of microorganisms associated with the different stages of bread production in FUTMIN bakery, Nigeria”. International Research Journal of Pharmacy. 2011;2(7):88–91, 2011

Eggleston, G. Omoaka, P. F. Thechioha, D. O. “Development and Evaluation of products from cassava flour as new alternatives to wheaten breads”, Journal of Food Science and Agriculture. 56:377-385, 2015

Edema, M. S. Sanni, L. O. Sanni, A. I. “Evaluation of Maize soyabean flour blends for soya maize bread production in Nigeria”, Africa Journal of Biotechnology. 4(9):911-918, 2015

Figueiredo Muniz, V. R. G. Ribeiro, I. S. Beckmam, K. R. L. Godoy, R. C. B. “The impact of color on food choice”. Brazilian Journal of Food Technology, 26, e2022088. https://doi.org/10.1590/1981-6723.08822, 2023

Falade, K. O. Akingbala, J. O. “Improved nutrition and national development through the utilization of Cassava in baked foods”, In: Robertson GL, Lupien Journal of Research (editions.) International Union of Food Science and Technology, 2019

Hegazy and Ibrahim. “Nutritional and sensory attributes of soy-supplemented cereal meals”, DO - 10.4314/nifoj.v25i1.33658; 2007/11/23. Nigerian Food Journal (ISSN: 0189-7241), 25: 1, 2019

Iwe, M. O. Okereke, G. O. Agiriga, A. N. “Production and Evaluation of Bread Made from Modified Cassava Starch and Wheat Flour Blends”, Agrotechnology.. 4: 133, 2014

Larry, M. James, T. P. “Aerobic Plate Count. United state food and drug adminiration”, 10/7800: 29, 2001

Mannay, S. Shadaksharaswany, C. M. “Foods: Facts and Principles”, (2nd editions.). New Age International Limited. Publishers. New Delhi, India, 2005

Olaoye, O. A. Onilude, A. A. Idowu, O. A. “Quality Characteristics of Bread produced from composite flours of wheat, plantain and soybeans”, Africa Journal of Biotechnology. 5: 1102-1106, 2006

Satin, M. “Bread without wheat: novel ways of making bread from cassava and sorghum could reduce the 3 road world’s dependence on imported wheat for white bread”, New Science. 28: 56-59, 2018

Udeme, J. Josiah, I. Helen, S. A. Mercy, O. A. Sesan, A. A. “Microbiological, Nutritional, and Sensory Quality of Bread Produced from Wheat and Potato Flour Blends”, International Journal of Food Science. 2014; 671701. Published online 2014 Aug 11. doi:10.1155/2014/671701, 2014

Wahua, T. A. T. “Applied Statistics for Scientific Studies. Macmillan Publishing”, Lagos, page, 45: 22, 1999

Yusufu, M. I. Ejeh, D. D. “Production of Bambara Groundnut Substituted Whole Wheat Bread: Functional Properties and Quality Characteristics”. Journal of Nutrition and Food Science. 2018, 8:5 DOI: 10.4172/2155-9600.1000731, 2018

Published

2024-01-30

How to Cite

Atokolo, W., Aja, R. O., Omale, D., Paul, R. V., Amos, J., & Ocha, S. O. (2024). MATHEMATICAL MODELING OF THE SPREAD OF VECTOR BORNE DISEASES WITH INFLUENCE OF VERTICAL TRANSMISSION AND PREVENTIVE STRATEGIES. FUDMA JOURNAL OF SCIENCES, 7(6), 75 - 91. https://doi.org/10.33003/fjs-2023-0706-2174