Microbial food safety in Ghana: a meta-analysis

Abstract

Introduction: Food safety is a crucial factor in the growth of developing countries worldwide. In this study, we present a meta-analysis of microbiological food safety publications from Ghana. Methodology: The search words "Ghana food safety", "Ghana food research", and "Ghana food bacteria" were used to search for microbiological food safety publications with related abstracts or titles in PubMed, published between 1997 and 2009. We obtained 183 research articles, from which we excluded articles concerning ready-to-eat microbial fermented foods and waterborne microorganisms as well as articles without abstracts. The criteria used for analysis of these publications were based on an assessment of methodological soundness previously developed for use in the medical field, with some modifications incorporated. Results: The most predominant bacteria in Ghanain foods are Enterobacter spp., Citrobacter spp., Klebsiella spp. and Escherichia spp., which were found to be present in 65%, 50%, 46% and 38% respectively, of the food samples considered in the studies analysed. The most contaminated food samples were macaroni, salad, and milk. Although the methodological quality of the articles was generally sound, most of them did not give directions for future research. Several did not state possible reasons for differences between studies. Conclusion: The microbiological food contamination in Ghana is alarming. However, we found that the downward trend in publications of microbial food safety articles is appalling. Hence a concerted effort in research on food safety is needed in Ghana to help curb the incidence of preventable food-borne disease.

Determinants of hand hygiene practice at critical times among food handlers in educational institutions in Sagnarigu Municipality of Ghana: A cross-sectional study

“…in foods sold by Ghanaian food vendors. [5][6][7] Infectious disease agents such as diarrheal disease agents (norovirus and Campylobacter spp.) are the persistent cause of foodborne diseases .1 However, chemical contaminants are also implicated in foodborne diseases; for instance, infant formula contamination with melamine in China resulted in 294, 000 cases of illness with at least six deaths.…”

Antimicrobial Resistance and Cytotoxicity of Citrobacter spp. in Maanshan Anhui Province, China

“…Accordingly, food-handlers with poor personal hygiene could be potential sources of infections by these microorganisms (Ifeadike et al, 2012; Settanni et al, 2013). Citrobacter has been isolated from a range of foods (Tassew et al, 2010; Saba and Gonzalez-Zorn, 2012; Kouame et al, 2013) and food poisoning and diarrhea caused by foods contaminated by Citrobacter had been reported (Warner et al, 1991; Tschape et al, 1995; Doulgeraki et al, 2011; Giammanco et al, 2011). …”

Microbial quality of ready-to-eat vegetable salads vended in the central business district of Tamale, Ghana

“…and Escherichia spp. which were found to be present in 65, 50, 46 and 38% respectively, of the food samples considered in the studies analysed (Saba and Gonzalez-Zorn, 2012).…”