To assess the impact of traditional storage methods on microbial counts and mycotoxin levels in smoked and sun-dried European anchovies.
Approach:
Study Area and Design: Processors in Greater Accra, Central, and Volta regions of Ghana were selected for smoking and sun-drying anchovies using Chorkor and Ahotor ovens.
Sample Collection and Processing: Fresh anchovies were processed by local processors without specific instructions. Initial samples were collected after processing and stored for nine months, with periodic sampling every three months.
Moisture Content Analysis: Moisture content of anchovy samples was analyzed using accredited methods at the Institute of Marine Research in Norway.
Key Findings:
Microbial counts and mycotoxin levels were assessed in sun-dried and smoked anchovies over a nine-month storage period.
Traditional processing methods do not eliminate microorganisms, which can still be present in processed fish.
Environmental factors such as temperature and humidity significantly influence microbial growth during storage.
Interpretation:
The study highlights the importance of understanding microbial safety in traditionally processed fish, particularly in regions with high fish consumption.
Limitations:
Data on the effects of different processing techniques on food safety parameters is limited.
The study focused on specific regions and processors, which may not represent all practices in Ghana.
Conclusion:
The findings enhance understanding of microbial safety in traditional fish processing methods in Ghana.
