It is believed that the disease cannot be eradicated unless everyone, particularly government decision-makers, takes part. Dr. Nassuri Ahmada, the advisor in charge of fighting malaria, HIV, and tuberculosis, urges “everyone to get involved and all the necessary resources to be recruited” because the diseases cannot be eradicated overnight.
On 31st May, the UN Resident Coordinator in Comoros convened representatives from WHO, UNICEF, FAO, and the media to examine the difficulties and risks related to malaria in Comoros. The experts were in charge of emphasizing the disease’s hazards, claiming that it would kill “far more people than AIDS.” Francois Batalingaya began by praising the local media’s extensive participation in “this great cause.” He then emphasized his intention to work with health actors to raise public awareness and better enlighten the public about the issue. “Regarding Ngazidja, we can assist you.
Dr. Hadjira Abdoullatif, the coordinator of the National Malaria Control Program (Pnlp) in Comoros, explained the disease, the reasons for the persistence of cases in Ngazidja, and the factors that must be changed to eradicate it. “Comoros is classified as a country in the process of eradicating malaria, which is a high goal for the government,” she says.
Although Ndzuani and Mwali have almost no transmission, Ngazidja has great transmission. The persistence of events in Ngazidja could be ascribed to a “lack of community commitment to preventive measures.” Refusing to use mosquito nets and discontinuing mass treatment Case monitoring is lacking throughout the community, notably at port and airport entry points.” Furthermore, “human and financial resource mobilization, community participation through awareness-raising, and mobilization of bilateral and multilateral partners” must be strengthened.
According to FAO nutritionist Wassilat Ahmed Abdallah, hunger promotes relative immunosuppression, increasing the chance of getting complicated malaria. “However,” the nutritionist continues, “the variety of foods in the diet maintains nutritional balance, and attention should be taken to diversify agricultural production so that diverse energy substrates, vitamins, and minerals are readily available.”