Microbial food safety of sun-dried and smoked European anchovies during nine months traditional storage in Ghana
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By
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Laura Wessels
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Theophilus Annan
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Amy Atter
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Christoph Gottschalk
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Marian Kjellevold
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Felix Reich
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Johannes Pucher
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July 8, 2026
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Clinical Scorecard: Microbial Safety Assessment of Sun-Dried and Smoked European Anchovies During Nine Months of Traditional Storage in Ghana
At a Glance
| Category | Detail |
|---|
| Condition | Microbial Safety of Processed Fish |
| Key Mechanisms | Microbial growth influenced by moisture content and environmental factors during storage. |
| Target Population | Local communities in Ghana consuming processed fish. |
| Care Setting | Traditional fish processing environments in Ghana. |
Key Highlights
- Sun-drying and smoking do not eliminate microorganisms from fish.
- Microbial counts can increase due to insufficient moisture removal during processing.
- Mycotoxins such as aflatoxins and ochratoxin A can pose health risks.
- Traditional processing methods are essential for preserving fish in Ghana.
- Environmental factors like temperature and humidity affect storage safety.
Guideline-Based Recommendations
Diagnosis
- Monitor microbial counts in processed fish.
Management
- Implement proper moisture removal techniques during processing.
Monitoring & Follow-up
- Regular sampling of stored fish for microbial and mycotoxin analysis.
Risks
- Potential growth of pathogenic microorganisms and mycotoxin production during storage.
Patient & Prescribing Data
Consumers of sun-dried and smoked anchovies in Ghana.
Awareness of potential microbial and mycotoxin risks associated with traditional fish storage.
Clinical Best Practices
- Utilize effective drying and smoking techniques to minimize microbial growth.
- Ensure proper packaging to limit moisture reintroduction during storage.
- Educate processors on the importance of food safety measures.
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