Control and prevention of contamination and spoilage in the traditional production of smoked fish in Ghana

There are various food safety issues related to the traditional production of smoked fish in Ghana, especially with regard to the safety requirements of importing nations. These issues include mercury and histamine contamination, smoke and microbiological safety. This paper discusses the methods that can be used in the field or in the laboratory to test for food safety, as well as the feasibility of implementing quality assurance in fish production. Since fish smoking in Ghana is the domain of women, gender issues linked to the introduction of new technologies for smoking fish are taken into account. RIKILT Rapportnummer 2004.012 1 RIKILT Rapportnummer 2004.012 2

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