An assessment of the safety of street foods in the Ga district, of Ghana; implications for the spread of zoonoses

King, Liza; Awumbila, B.; Canacoo, E.A.; Ofosu-Amaah, S

doi:10.1016/s0001-706x(00)00087-5

Cited by 45 publications

(30 citation statements)

References 3 publications

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“…The handling of finished products and money by the same time probably can potentially causes cross-contamination. These improper practices have been identified as major contamination factor in this study and those of several other authors (Tidjani et al, 2013;Abelrahim et al, 2012;King et al, 2000). Inappropriate hand washing practices in handlers at a hospital school in India was observed too by Malhotra et al (2006).…”

Section: Hygiene Practices In the Manufacturing Process Of Skewered Meatsupporting

confidence: 67%

“…This step is critical because the basic hygiene rules are far from being met due to the low level of education vendors and lack of training on Good Hygiene Practices (GHP) account and Good Manufacturing Practices (GMP). Several studies have shown that health precautions for handling street foods vary and have been identified as a major factor of contamination (Barro et al, 2002;King et al, 2000). However, the number of germs decreases after steeping in water: washing with water could be the cause of this decline.…”

Section: Microbiological Analysismentioning

confidence: 99%

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Assessment of Hygiene Practices and Identification of Critical Control Points Relating to the Production of Skewered Meat Sold in N’Djamena-Chad

Tidjani¹,

Doutoum²,

Otchom³

et al. 2013

JFR

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Meat is a food of choice because of its nutritional quality. Grills are regularly consumed in Africa and particularly in the Sahelian countries. These are very popular consumer products. However, they can be contaminated by various microorganisms and cause food poisoning if the meat is not handled in hygienic conditions. In order to contribute to improving the quality of these products, we have followed the steps in production of meat skewers by the method of "5M" of Ishikawa. The "HACCP decision tree" model was used to determine the Critical Control Points (CCP). Hazard Analysis Critical Control Point (HACCP) is a method and principles of management of food safety. The results of monitoring procedures for making meat skewers showed many shortcomings in hygiene. Six (06) critical points were determined. As for testing, we conducted microbiological analyzes on fifty (50) units of samples corresponding to ten (10) different types of products collected at different stages of production. Compared to AFNOR (French Association of Standardization), criteria for cooked and dehydrated soups and considering the analytical variability associated with the methods of analysis, our results indicate that the products contaminated with germs indicating failure to comply with hygiene. Samples analyzed presented at different stages of production compliance rate of 40% for total bacteria (30 °C), 30% for total coliforms and thermotolerant coliforms (44 °C). The rate of non-compliance is 40% compared with sulphite-reducing anaerobes. Molds identified in meat skewered and ingredients are Aspergillus niger, Aspergillus flavus, Penicillium sp and Geotrichum sp. Salmonella, S. aureus and yeasts are absent in the samples. Training on good hygiene practices is required at vendors in order to ensure the hygienic quality of grilled meats.

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Section: Hygiene Practices In the Manufacturing Process Of Skewered Meatsupporting

confidence: 67%

Section: Microbiological Analysismentioning

confidence: 99%

Assessment of Hygiene Practices and Identification of Critical Control Points Relating to the Production of Skewered Meat Sold in N’Djamena-Chad

Tidjani¹,

Doutoum²,

Otchom³

et al. 2013

JFR

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“…Numerous studies conducted in Ghana concerning various aspects of food hygiene over the past decade, have revealed poor food hygiene knowledge and attitudes of street food vendors, with personal hygiene least observed by the least educated [8][9][10]. There is strong statistical evidence that 70% of all bacterial food poisoning is caused by caterers.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Food Hygiene Knowledge Attitudes and Practices of Food Handlers in Food Businesses in Accra, Ghana

Annor

Baiden²

2011

FNS

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“…Several investigations regarding the microbiological quality of various ready-touse food products, such as vegetable salads (Albrecht et al, 1995;Garcı´a-Gimeno et al, 2005;Kaneko et al, 1999;Odumeru et al, 1997) cold and hot meals served by airlines (Hatakka, 1998a, b); cooked rice (Nichols et al, 1999), street-vended foods (King et al, 2000;Kubheka et al, 2001;Mosupye and von Holy, 2013), hotheld foods (Chiou et al, 1996), catering dishes (Alberghini et al, 2000), sliced meat and meat products (Gillespie et al, 2010;Soriano et al, 2000) and shrimp (Hatha et al, 1998;Valdimarsson et al, 2008), have been reported.…”

Section: Resultsmentioning

confidence: 99%

Microbiological quality of ready-to-eat foods of Tehran province

Mashak¹,

Ali²,

Ehsani³

et al. 2015

Afr. J. Food Sci.

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Recontamination of ready-to-eat (RTE) products during post-processing may be the cause of outbreaks of food-borne disease. In this study, a total of 150 RTE samples were obtained for bacteriological examination (coliforms, Escherichia coli, Staphylococcus aureus, Salmonella, Bacillus cereus, Psychrotrophic bacteria and Psychrophilic bacteria). Various types of RTE food products that contained frozen (cooked and semi-cooked) and refrigerated (cooked) poultry meat foods, were purchased randomly periodically in January and March, 2012. 65% of cooked samples and 62% of semi cooked samples contain more than 10 2 CFU/g coliform, while S. aureus was more than 10 2 CFU/g in 35 and 40% of samples, respectively. Also 28% of cooked samples and 44% of semi cooked samples contained E. coli. 14% of all samples were contaminated by Salmonella. The results for enumeration of B. cereus, psychrophilic and psychrotrophic microorganisms were: 2/96 ± 0/09 log CFU/g, 5/02 ± 1/77 log CFU/g and 3/05±0/04 log CFU/g, respectively.

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An assessment of the safety of street foods in the Ga district, of Ghana; implications for the spread of zoonoses

Cited by 45 publications

References 3 publications

Assessment of Hygiene Practices and Identification of Critical Control Points Relating to the Production of Skewered Meat Sold in N’Djamena-Chad

Assessment of Hygiene Practices and Identification of Critical Control Points Relating to the Production of Skewered Meat Sold in N’Djamena-Chad

Evaluation of Food Hygiene Knowledge Attitudes and Practices of Food Handlers in Food Businesses in Accra, Ghana

Microbiological quality of ready-to-eat foods of Tehran province

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