Enhancing the food security of the peri-urban and urban poor through improvements to the quality, safety and economics of street-vended foods

There has been a continuing growth in urbanisation in developing countries, and governments’ face a major challenge in ensuring that city dwellers are able to procure sufficient food. Street foods are sold in almost every country in the world. In most towns and cities in Ghana, selling of snacks and whole meals on the streets is an important way to obtain income, especially among the poor women. Street foods have a long tradition in most countries. The role of this sector in the urbanisation process and the urban economy reflects the way of life and the survival and coping strategies adopted in most African cities. Some earlier studies on street food vending in Ghana have taken place. The FAO and WHO have funded these. Unfortunately, the studies did not include potential food safety concerns such as the presence of heavy metals, pesticide residues and the presence of mycotoxins. The studies did not also examine the contribution of these informal microenterprises to the Ghanaian economy. The DFID/NRI/FRI project on improved street-vended foods was a one-year exploratory study aimed at assessing the safety and quality of food sold in Accra as well as estimates the contribution of this sector to the national economy of Ghana. The project complemented previous work carried on the sector by other workers. This workshop was therefore organized to present findings and identifies new areas where further knowledge is required. As part of this dissemination, key stakeholders of the streetfood vending business in Ghana made short presentations on the status of the foods sold in Accra. These short presentations are also included in this report.Streetfood; microenterprises; mycotoxins; public health; economics; Organochlorines; Poverty

Enhancing the food security of the peri-urban and urban poor through improvements to the quality, safety and economics of street-vended foods

There has been a continuing growth in urbanisation in developing countries, and governments’ face a major challenge in ensuring that city dwellers are able to procure sufficient food. Street foods are sold in almost every country in the world. In most towns and cities in Ghana, selling of snacks and whole meals on the streets is an important way to obtain income, especially among the poor women. Street foods have a long tradition in most countries. The role of this sector in the urbanisation process and the urban economy reflects the way of life and the survival and coping strategies adopted in most African cities. Some earlier studies on street food vending in Ghana have taken place. The FAO and WHO have funded these. Unfortunately, the studies did not include potential food safety concerns such as the presence of heavy metals, pesticide residues and the presence of mycotoxins. The studies did not also examine the contribution of these informal microenterprises to the Ghanaian economy. The DFID/NRI/FRI project on improved street-vended foods was a one-year exploratory study aimed at assessing the safety and quality of food sold in Accra as well as estimates the contribution of this sector to the national economy of Ghana. The project complemented previous work carried on the sector by other workers. This workshop was therefore organized to present findings and identifies new areas where further knowledge is required. As part of this dissemination, key stakeholders of the streetfood vending business in Ghana made short presentations on the status of the foods sold in Accra. These short presentations are also included in this report

Enhancing the food security of the peri-urban and urban poor through improvements to the quality, safety and economics of street-vended foods

There has been a continuing growth in urbanisation in developing countries, and governments’ face a major challenge in ensuring that city dwellers are able to procure sufficient food. Street foods are sold in almost every country in the world. In most towns and cities in Ghana, selling of snacks and whole meals on the streets is an important way to obtain income, especially among the poor women. Street foods have a long tradition in most countries. The role of this sector in the urbanisation process and the urban economy reflects the way of life and the survival and coping strategies adopted in most African cities. Some earlier studies on street food vending in Ghana have taken place. The FAO and WHO have funded these. Unfortunately, the studies did not include potential food safety concerns such as the presence of heavy metals, pesticide residues and the presence of mycotoxins. The studies did not also examine the contribution of these informal microenterprises to the Ghanaian economy. The DFID/NRI/FRI project on improved street-vended foods was a one-year exploratory study aimed at assessing the safety and quality of food sold in Accra as well as estimates the contribution of this sector to the national economy of Ghana. The project complemented previous work carried on the sector by other workers. This workshop was therefore organized to present findings and identifies new areas where further knowledge is required. As part of this dissemination, key stakeholders of the streetfood vending business in Ghana made short presentations on the status of the foods sold in Accra. These short presentations are also included in this report

Occupational and environmental health hazards associated with food processing and the use of personal protective equipment: A case study of Gari processing in southern Ghana

The processing of cassava into different staple foods, including gari, comes with occupational and environmental hazards. This research aimed at assessing the awareness of occupational health hazards associated with the processing of cassava (Manihot esculenta) into Gari, environmental impact and factors that influence the wearing of personal protective equipment. Ninety (90) Gari producers were randomly selected from Awutu Senya, Central Tongu and Ayensuano Districts of Ghana and interviewed using structured and semi-structured questionnaire. Results revealed that Gari producing industry was dominated by women (78.9%). The majority of cassava processors in the study area were aware of health hazards associated with the production of gari. However, most did not take measures to reduce or mitigate exposure to health risk. The Gari industry was less attractive to people above 60 years (8.9%). Training on occupational safety and health risk was low among processors. The usage of personal protective equipment (PPE) by processors was low. Only 3.3%, 16 and 17.8% used footwear, working gear and coat, respectively, during processing. Factors that influenced processors' decision to use PPE included years of experience in processing, knowledge of health risk associated with the processing of cassava into Gari, awareness of protective equipment and a visit to health facility relating to condition sustained at work. Producers were aware of the environmental effects of Cassava-mill effluent but did not treat effluents before discharge into the environment. Some environmental effects of mill cassava effluent identified by the gari producers were; reduction in soil productivity, destruction of vegetation cover, the killing of trees and bad odour. The low level of education and training accounted for the low usage of PPEs

Incidences of aflatoxin contaminations in ingredients, feed and products of poultry from two regions in Ghana

Commercial poultry feed required for proper growth of birds and egg production contains essential nutrients with maize as key component. Inadequately dried maize is prone to aflatoxin contamination and therefore when used in feed formulation for poultry may compromise the safety of the feeds and poultry products. This study investigated the levels of aflatoxins in feed ingredients, feed and poultry products sampled from Eastern and Greater -Accra regions of Ghana. The aflatoxin levels of B1, B2, G1, and G2 were determined using a High-Performance Liquid Chromatography (HPLC) methodology. Main feed ingredients used were fishmeal, cotton seed cake, soya meal, rice, wheat and maize bran as well as maize grains. There was correlation between the level of aflatoxins and moisture content in poultry feed ingredients. All the poultry feeds (100 %) analysed showed the presence of aflatoxins with total aflatoxins recorded ranging from 5.32 to 29.88 μg/kg. Maize samples of the poultry feeds, from all two regions, revealed maize to be a major contributor to the overall total aflatoxin contents found in the feed. Five (5) out of ten (10) communities investigated in the two (2) regions where the poultry feeds were examined recorded total aflatoxin levels in maize above the Ghana Standard Authority (GSA) specification of 20 μg/kg. Aflatoxins G1 and G2 were not detected in all samples of chicken meat and eggs. Total aflatoxin levels recorded for all chicken meat and eggs were below GSA specification of 5 μg/kg; implying that these products were safe for consumption

Heavy metal, microbial and pesticides residue contaminations are limiting the potential consumption of green leafy vegetables in Ghana: An overview

Green leafy vegetables (such as cocoyam (Colocasia spp) leaves, spinach (Spinach spp), amaranths (Amaranthus spp), roselle leaves (Hibiscus spp), and lettuce (Lactuca spp)) form a major part of Ghanaian meals providing essential vitamin such as A, B and C and minerals including iron and calcium as well as essential bioactive compounds. However, the practices involved in the production, distribution and handling of these nutrient rich vegetables, by most value chain actors in Ghana, unfortunately pre-dispose them to contamination with pathogens, heavy metals and pesticides residues. These have therefore raised public health concerns regarding the safety and quality of these green leafy vegetables. Understanding the current perspectives of the type of pathogens, heavy metals and pesticide contaminants that are found in leafy vegetables and their health impacts on consumers will go a long way in helping to identify appropriate mitigation measures that could be used to improve the practices involved and thereby help safeguard human health. This review examined reported cases of microbial, heavy metal and pesticides residue contamination of green leafy vegetables in Ghana from 2005 to 2022. Notable pathogenic microorganisms were Ascaris eggs and larvae, faecal coliform, Salmonella spp., Staphylococcus aureus Streptococci, Clostridium perfringes, and Escherichia coli. In addition, Lead (Pb), Cadmium (Cr), Chromium (Cr), Zinc (Zn), Iron (Fe), Copper (Cu) and Manganese (Mn) have been detected in green leafy vegetables over the years in most Ghanaian cities. Pesticides residues from organochlorine, organophosphorus and synthetic pyrethroid have also been reported. Overall, microbial, heavy metals and pesticide residue contamination of Ghanaian green leafy vegetables on the farms and markets were significant. Hence, mitigation measures to curb the contamination of these vegetables, through the food chain, is urgently required to safeguard public health

Effects of two pre-treatments, blanching and soaking, as processing modulation on non-enzymatic browning developments in three yam cultivars from Ghana

Non-enzymatic browning develops in dry-cooked foods and those with high carbohydrate develop acrylamide, a neurotoxin and potential carcinogen. However, some non-enzymatic browning products have reducing properties. We hypothesized that non-enzymatic browning and reducing power, a measure of antioxidant activity, of processed yam are affected by pre-treatment. Peeled yam cultivars (KM, RKD and SO89) in chunks were pre-soaked (0, 3, 6, 12, 18, and 24 h) in distilled water or pre-blanched (0, 1, 2, 3, 4, and 5 min) in steam. Pre-treated samples were deep-fried at 180 °C for 15 min or roasted at 220 °C for 30 min. Soluble solids, titratable acidity and pH of yam tissues and soaking water were determined. pH of the soaked yam tissues showed a positive relation with non-enzymatic browning. Pre-soaked fried KM and roasted RKD showed a significant decrease in non-enzymatic browning intensities. The reducing power of the cooked yams ranged between 78.94 and 185.92 % of ascorbic acid, and was affected by the different pre-treatment and dry-cooking methods