The rate of postharvest losses (20-65%) from tomato fruits contributing to food insecurity in Africa has attracted great attention globally. The present study was carried out to investigate the influence of three polysaccharide edible coatings; Carboxymethyl cellulose (CMC), Xanthan gum (XG) and Pectin on postharvest quality and antioxidants stability of Ada Lorry Tyre (ALT) tomato fruit at ambient condition (25 degrees C, Relative humidity (RH): 80-85%) and refrigeration condition (5 degrees C, RH: 80-85%) for 14 days. The ALT ripe fruits were dipped in different concentrations of the polysaccharides and control with distilled water. Postharvest quality characteristics, as well as antioxidants properties of the ALT tomato fruits, were improved by coating treatment at refrigerated temperatures compared to ambient temperatures and control samples. Results revealed that polysaccharides edible coating (2 g) exhibited significant reduction in water vapour permeability, maintain lycopene, ascorbic acid, colour, total soluble solids (TSS), titratable acidity (TTA), moisture content, and pH. Principal components analysis also demonstrated that ALT fruits contain a good source of antioxidants. Therefore, results of the present study suggested that ALT tomato fruits postharvest quality and antioxidants can be improved by polysaccharide edible coating at refrigerated storage temperature during storage.

Introduction:Handwashing has been recognized as a convenient, effective, and cost-effective means of preventing communicable diseases. However, many people overlook the importance of handwashing when engaging in activities that require handwashing due to various factors. The objectives of this study were to assess the level of handwashing knowledge, attitudes, and practices and determine their relationships and how they are affected by sex, educational background, and age.Methods:A cross-sectional survey was conducted among 636 respondents who received and completed an online questionnaire that was disseminated to the contacts of the researchers via WhatsApp, Email, LinkedIn, and Facebook. Respondents were presented with several statements to assess their handwashing knowledge, attitudes, and practices.Results:Overall, 82.2% of respondents had good knowledge, 91% had a positive attitude, and 48.4% adhered to good handwashing practices. Having a high school level of education (OR = 0.193, p = 0.034.), (OR = 0.145, p = 0.000) and (OR = 0.448, p = 0.049) decreased the likelihood of having good knowledge, positive attitudes, and good practices than in persons with tertiary level education. Predictors of good handwashing practices were knowledge (OR = 1.059, p = 0.37) and attitude (OR = 1.095, p = 0.000). These results suggest that having a higher level of education could increase a person's knowledge and attitude, which in turn enhances the likelihood that the person would adhere to most handwashing and hand hygiene practices.Conclusions:Enhancing people's handwashing practices requires positive attitudes and good knowledge about handwashing. These need to be complemented by enhanced access to handwashing facilities and innovative measures to enforce and encourage compliance.

This study sought to investigate the concentration of heavy metals and risk assessment in the fresh and smoked fish tissues (Muscles, gills and bones) of Pseudotolithus senegalensis, Sciaenops ocellatus, and Chloroscombrus chrysurus. Pseudotolithus senegalensis, Sciaenops ocellatus, and Chloroscombrus chrysurus were caught off the coast of Jamestown beach in Accra and treated as fresh, smoked, unwashed and washed. Smoking was done on Ahotor, Chorkor, and Oil drum ovens, and analyzed for heavy metals using Atomic Absorption Spectrophotometry. Fish tissues of Pseudolithus senegalensis, Sciaenops ocellatus, and Chloroscombrus chrysurus smoked on Ahotor oven respectively followed a different pattern of heavy metal concentration as Muscles > Bones > Gills; Bones > Gills > Muscles and Gills > Bones > Muscles whereas smoked fish tissues of Pseudolithus senegalensis, Sciaenops ocellatus, and Chloroscombrus chrysurus on Chorkor and Oil drum oven showed a similar pattern as Gills > Bones > Muscles. Studied Fish species showed higher levels of heavy metals concentration on Ahotor followed by Oil drum and Chorkor ovens. The concentration of heavy metals in Pseudotolithus senegalensis, Sciaenops ocellatus, and Chloroscombrus chrysurus was reduced after washing. All EDI values recorded exceeded the permissible limit but THQ and TTHQ values were <1, indicating a lower health risk hazard when smoked fish from these species is consumed.

The present study was undertaken to investigate the physicochemical and microbiological qualities of melon seed powder sold in some open Ghanaian markets. Twenty-five samples of powder were collected randomly from each of four major markets and analyzed for moisture, pH, total ash, acid insoluble ash, and free fatty acids (FFA) using standard methods. The microbial population was determined using the pour plate method. Melon seed powder samples had a neutral pH (6.9-7.3) and contained significant amounts of ash (0.1-0.6%). Acid insoluble ash of powder from one market was high (0.6%) and possibly indicate contamination with siliceous earth material. FFA ranged between 4.1 and 11.6% for powder from the four markets. Levels of lead were higher (0.4-0.8 ppm) than other metals such as cadmium (0.02 ppm) and copper (0.3-0.6 ppm). HQ values >1 were recorded for Pb, implying a greater risk of toxicity to consumers. Counts for aerobic bacteria, fecal coliforms, and yeast and molds were in the range of 3.2-4.4, 1.6-4.0, 1.4-2.8, and 1.1-3.2 log CFU/g correspondingly for these organisms. E. coli was not detected in any of the melon seed powder samples analyzed. This study highlights the need for proper handling of melon seed during processing, storage, and distribution, to safeguard its quality for consumers.

Background: Ensuring food safety and minimizing risks require coordinated efforts of various institutions. The objective of this study was to determine how Ghanaian consumers score the competence of public institutions in controlling food safety risks and the effects of this perceived score on their level of concerns about food safety risks. Methods: Totally, semi-structured questionnaire administered to 444 Ghanaian consumers in 2017. Public perception of the competence of food safety institutions was assessed by asking a set of questions in addressing each food safety issues. Data were statistically analyzed using SPSS version 20. Results: The highest and lowest mean scores were 2.81±1.198 and 2.41±1.218, respectively for consumer perception of public institutions’ competence in ensuring food safety, in the range of 1-5 where 1 represents very poor and 5 represents excellent. Also, the mean score for the degree of public concern was ranged from 1.46±0.776 to 2.32±1.248 about various food safety hazards and risks on a scale of 1-5, where 1 represents ‘extremely worried’, and 5 represents ‘not at all worried’. Conclusion: Consumer perception of public institutions’ competence was below average in ensuring food safety people, showing an unsatisfied situation. For certain specific food safety hazards and risks, consumer perception about the competence level of public institutions affected their degree of worry about those risks. DOI: 10.29252/jfqhc.5.3.102

Food safety has become an important public health concern and many governments have put in place measures to manage the risks. Most often however, people's attitudes to health and food safety and how they respond to such information depend on their level of concern about the risks. This study assessed public level of concern about specific food safety hazards and risks to provide better insights into food safety issues that the public is most concerned about, the possible drivers of the concerns as well as interventions that could be designed to manage the concerns. Upon receiving ethical approval, a cross-sectional survey was conducted in Accra to gather data on public perceptions and concerns about twelve microbiological and chemical hazards and risks. Findings showed that majority of the public was either extremely or very worried about all the twelve hazards and risks. Also, when people worried about one risk they were also likely to worry about all the other risks. However, the level of concern about unhygienic selling, cooking and serving environments was significantly more severe than concern for all other risks while statistically the same level of concern was expressed about chemical hazards such as excess artificial food flavours and colours, Sudan dye in palm oil, pesticides residues, and leaked contaminants from plastic packages. Furthermore, the public was relatively least worried about safety of foods produced around mining sites and aflatoxin contamination as compared to other food safety risks. The degree of concern about food safety risks was influenced by gender and possibly people's level of knowledge and awareness about the risks. In conclusion, public institutions should continuously interact with the public and share relevant information on food safety hazards and risks including preventive and mitigation measures to minimise their concerns.