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Project
The shift from traditional to new fish smoking technology in Ghana: Chemical and Microbiological Food Safety Implications, and Recommendations for Meeting Food Security Objectives
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.
Date:1 Oct 2015 → 31 Dec 2020
Keywords:fish smoking technology, Polycyclic aromatic hydrocarbons, smoked fish, exposure assessment, microbiological food safety
Disciplines:Microbiology, Laboratory medicine, Other environmental sciences, Systems biology, Nutrition and dietetics, Food sciences and (bio)technology, Ecology, Agricultural animal production, Other chemical sciences, Environmental science and management