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