The shift from traditional to new fish smoking technology in Ghana: Chemical and Microbiological Food Safety Implications, and Recommendations for Meeting Food Security Objectives

01 October 2015 → 31 December 2020
Regional and community funding: Special Research Fund
Research disciplines
  • Natural sciences
    • Other chemical sciences
    • Ecology
    • Microbiology
    • Systems biology
    • Environmental science and management
    • Other environmental sciences
  • Medical and health sciences
    • Laboratory medicine
    • Microbiology
    • Laboratory medicine
    • Nutrition and dietetics
    • Laboratory medicine
    • Microbiology
  • Agricultural and food sciences
    • Agricultural animal production
    • Food sciences and (bio)technology
fish smoking technology Polycyclic aromatic hydrocarbons smoked fish exposure assessment microbiological food safety
Project description

Ghanian population obtains 60% of animal protein from fish, mainly traditionally smoked fish. Traditional ovens and methods of smoking predispose products to chemical and microbiological hazards, thus compromising safety. A new oven has been introduced to address those safety problems. This study will evaluate the impact of the intervention on the safety of the products from a risk assessment perspective.