Processing and microbial quality of meat reaching the consumer - Nutsukpui, Raphael Komla
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The main goal of the study is to appraise the present status of the local meat industry in Ghana; the fact that products from the local industry do not meet international food quality and safety standards. The study further assessed the hygienic practices of local butchers. In particular, the microbial safety standards of meat reaching the consumer from the processor in the Accra Metropolis. Another aim of the study is the desire to assess the level of sanitation observed at the meat processing environments; and therefore creating an evidence base upon which policy can be built to improve the quality of meat sold to the consumer.…mehr

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Produktbeschreibung
The main goal of the study is to appraise the present status of the local meat industry in Ghana; the fact that products from the local industry do not meet international food quality and safety standards. The study further assessed the hygienic practices of local butchers. In particular, the microbial safety standards of meat reaching the consumer from the processor in the Accra Metropolis. Another aim of the study is the desire to assess the level of sanitation observed at the meat processing environments; and therefore creating an evidence base upon which policy can be built to improve the quality of meat sold to the consumer.
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Autorenporträt
RAPHAEL KOMLA NUTSUKPUI, Principal Accra School of Hygiene (SOH). Holds M.Phil (Environmental Science), University of Ghana, Legon (UG); MA (Educational Administration), University Cape Coast (UCC); B.Ed Health Science, (UCC); Dip in Environmental Health Technology, (KNUST); Dip for Public Health Inspectors, SOH, (WAHEB) Accra.