A5032283458- Food Safety and Hygiene
- Consumer Attitudes and Food Labeling
- Salmonella and Campylobacter epidemiology
- Freezing and Crystallization Processes
- Food composition and properties
- Viral gastroenteritis research and epidemiology
- Food Supply Chain Traceability
- Management and Marketing Education
- Food Science and Nutritional Studies
- Ginkgo biloba and Cashew Applications
- Proteins in Food Systems
- Food Waste Reduction and Sustainability
- Probiotics and Fermented Foods
- Listeria monocytogenes in Food Safety
- Meat and Animal Product Quality
Institute for Scientific and Technological Information
2018-2020
Council for Scientific and Industrial Research
2017
Fermented foods play a major role in the diet of people Africa, where wide variety raw materials are fermented. Understanding microbial populations these products would help design specific starter cultures to produce standardized and safer foods. In this study, bacterial diversity African fermented produced from several (cereals, milk, cassava, honey, palm sap, locust beans) under different conditions (household, small commercial producers or laboratory) 8 countries was analysed by 16S rRNA...
The study examines the distribution and sale practices of coconut vendors, identifies analyzes food safety bottlenecks associated with street vending fresh coconuts in Accra, Ghana. A cluster random sampling technique was used which area classified into three zones. One hundred vendors responded to a structured questionnaire. results showed that were predominantly male, most who educated up secondary school level. Many (70.8%) them learnt trade through apprenticeship. either stationed at...
In spite of its nutritional and economic values, Cashew apple has received low patronage in terms commercialization utilization policy focus. This led to underutilization wastage fresh fruits, which could contribute farmer’s income. study explored the state awareness market potential consumption cashew among farm households selected areas Brong Ahafo Ghana. A total 200 respondents were randomly interviewed addition a Focus group discussion. The results indicate there is large number farmers...
Vegetable shito is a novel pepper sauce product developed to cater for the needs of vegetarians. Due its increasing popularity, it prudent assure safety through implementation quality management system production. This work was aimed at developing and validating HACCP production vegetable . The successfully validated ensure that critical limits established control points were adequate eliminate identified hazards. Validation done microbial challenge testing, results obtained indicated plan...