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Background: Pesticide residue levels were determined in ready-to-eat vegetables collected from 16 sites along the food chain; which is, farms, markets, cafeterias and street food vending sites in Kumasi, Ghana. The aim of the study was to determine the concentrations of pesticides residues in two ready-to-eat vegetables and assess the health risks due to consumption of these contaminated vegetables. Methods: Pesticide residues in ready-to-eat vegetables or salads were extracted by means of the QuEChERS method. Synthetic pyrethroid and organophosphorus pesticides residues in samples were determined using Gas Chromatography with Electron Capture Detector and Pulsed Flame Photometric Detector respectively. Consumption data of ready-to-eat vegetables were obtained from a questionnaire-based dietary survey in the study area. The hazard index and the relative potency factor (RPFs) approaches were used to assess the health risk from chronic cumulative dietary exposure to pesticides. Results: There were six synthetic pyrethroid residues detected in the ready-to-eat samples at varying concentrations. They were bifenthrin, permethrin, cypermethrin, deltamethrin, lambda-cyhalothrin and fenvalerate. Also, two organophosphates were detected in the samples; which were chlorpyrifos and diazinon. Lambda-cyhalothrin residues was present in all the samples in the study, with the mean concentration of 4.5 × 10 −2 mgkg −1 . The mean concentration of diazinon in all the samples (0.040 mgkg −1 ) exceeded the EU MRLs (0.01 mgkg −1 ), chlopyrifos exceeded its MRL in one sample from the street food vending site and cafeteria each. Deltamethrin, Fenvalerate and Permethrin exceeded their respective MRL in samples from Asafo (Street food vending sites) and Adum (Cafeteria) and KNUST (Farm) respectively. However, the health index of all pesticides residues detected were below the permissible limit. The cumulative intake from the RPF approach for the pesticides were relatively lower than the ADI of the index chemicals. Conclusion: The concentrations of chlorpyrifos, deltamethrin, fenvalerate, diazinon and permethrin exceeded their respective EU MRLs in some ready-to-eat vegetable samples in the study. The health index and comparison of cumulative intake from RPF with ADI of the index chemicals suggest that pesticide residues in ready-to-eat vegetables could not be considered a major public health problem.

Low seaweed consumption in the West is due to lack of availability and consumer familiarity. In this study, the effects of preservation processes on quality aspects of Saccharina latissima products were assessed. First, a blanching (100 °C for 1 or 3 min) treatment was used to produce seaweed salad. In a second study, effects of blanching, freezing, and fermentation on kelp quality were assessed and processed kelp was used to produce sauerkraut. Blanching significantly decreased (p ≤ 0.05) the instrumental kelp a* value and firmness. The a* value negatively correlated with overall liking of salads. To prepare sauerkraut, raw, raw/frozen (−20 °C), blanched (100 °C, 1 min), or blanched/frozen kelp were mixed with cabbage, salted, inoculated with starter cultures and fermented. Inconsistent trends in L* values, firmness, and fungi enumeration were observed after fermentation. Consumers evaluated kelp salad (n = 100) and sauerkraut (n = 80) for acceptability. Blanched kelp salad had higher hedonic scores than raw kelp salad. A 100% cabbage sauerkraut control and blanched kelp/cabbage blends were compared; kelp blends were similar to control for appearance, color, and texture but were lower for overall acceptability. Results suggest improved quality and enhanced consumer acceptability of seaweed products with use of minimal processing.

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