ghanaopendata/ghanaian-research-english huggingface dataset:
Microbial quality and sugar content of fruit juices and fruit drinks sold on the markets of the Greater Accra Region

Fruit juice, being rich in nutrient, favours the growth of micro-organism. Several factors affect the growth of these microorganisms. In view of the poor storage practices and marketing condition in Ghana, it will be of great concern to know the microbial safety of the fruit juice and the juice drinks sold in the various market. This work therefore looked at the microbial safety and the sugar content of fruit juice and fruit drinks in the Greater Accra Region after being granted market authorization by the Food and Drugs Authority (FDA). Serial dilution from 10⁰ to 10⁻³ were prepared from sample of ten brands of fruit drinks/fruit juice and inoculated on Plate Count Agar (PCA) (Oxoid Ltd, Basingstoke hants, England) at 44⁰c for APC. The procedure was repeated for Coliforms, Staphylococcus aureus and Yeast and Moulds using Violet Neutral Red Bile Lactose (VRBL), Baird Parker Agar with Rabbit Plasma and Trypsin inhibitor and Dichloran-rose bengal chloramphenicol (DRBC) respectively. The number of microorganisms present in the test samples were calculated using the weighted mean from the dilution and the result expressed as colony forming unit per milliliter (cfu/ml). Results indicate that 10% of samples analyzed from the formal market had microbial growth, with an APC count of 64.5cfu/ml. Microbial growth was observed in 50% of the samples from the informal sector. APC range from 60.45-139.55cfu/ml, Yeast and Moulds Count ranged from 6.36-10.91cfu/ml and Coliforms Count was from 1.82-7.20cfu/ml. Also 88% of the samples failed to meet the acceptable level of sugar specified in the Ghana standard for fruit juice and fruit drinks.The microbial quality of fruit juice and fruit drinks on the market were generaly good. Products from formal markets had better microbial quality than those from the informal markets.

Source: KNUST
Microbial quality, Phytoestrogen levels and nutritional content of locally produced soymilk/powder in the Kumasi Metropolis, Ashanti Region, Ghana

The use of soy-containing food is increasing as the public has been made aware of the health promoting properties of soybean. The seed, as a whole, processed is used to produce soymilk, soya powder and other products. Production and sale of soymilk and powder in Ghana is largely on small scale, unsophisticated, unmonitored and unrestrained. This study assessed the microbial quality, phytoestrogen levels, processing stages and the nutritional content of locally produced soymilk and soy powder in the Kumasi metropolis of the Ashanti region. Soymilk and soya powder samples were collected from five different sampling sites within the study area. Coliform counts, phytoestrogens levels and nutrient content were determined using standard methods. The results obtained showed that soya powder samples had high concentrations of most of the investigated parameters than the soymilk samples. Faecal coliform numbers in both soymilk end product (1.98×105 MP/100ml) and soya powder (1.67×103- 4.25×104 MPN/100ml) for all but one sampling location were above the WHO permissible limit for food. Faecal coliforms and E. coli were high in the soya powder products obtained from C. and T. hospitals respectively. No faecal coliform were detected in soya powder obtained from K. hospital. The end product of soymilk and soya powder from K. hospital and C. market had no E. coli. Soymilk end product contained 28.49%, 0.20%, and 0.13% protein, calcium and magnesium respectively whereas soya powder contained 39%-42.10% protein, 0.24%-0.26% calcium and 0.27%-0.28% magnesium. Recommended Dietary allowance (IOM, 2005) for children between the ages of one and three are protein 13% (13g/100kg), calcium 0.7% (700mg/100g) and magnesium 0.08% (80mg/100g). Soymilk end product had total Isoflavone content of 69.32µg/g whereas isoflavone content in soya powder ranged from 180.06 µg/g to 208.75 µg/g. The results of the study generally indicated that, soymilk and powder could serve as a vehicle for pathogens transmitted by the faecal-oral route and an unhealthy nutritional profile for children between the ages of one and three. Considering the body weight of children between the ages of one and three, it is conceivable that consumption of soya powder on regular basis could affect endogenic hormone production of infants.

Source: KNUST
Microbial Profiles of Kokonte Chips/Pieces Produced From Three Processing Methods in Ghana

High microbial contamination of locally processed “kokonte” chips has been a concern, as its poor quality endangers the health of consumers sometimes with heat-resistant microbial toxins. The study assessed the extent of microbial contamination in “kokonte” chips produced from three processing methods in Ghana. Samples were purchased from “kokonte” producers in Volta Region (KCPV), cassava sellers in the Greater Accra Region (KCCA) of Ghana while Industry-processed (IP) “kokonte” samples were processed at the CSIR - Food Research Institute, Pokuase. Moisture content, Total Viable Count (TVC), Total Coliform Count (TCC), E. coli Count, and identification of microorganisms were determined using standard microbial techniques. The average TVC of samples from KCPV, KCCA and IP were log 7.560 ± 0.184 cfu/g, log 7.440 ± 0.573 cfu/g, and log 2.038 ± 0.409 cfu/g, respectively. The average TCC for the samples from KCPV and KCCA were log 1.452 ± 0.273 cfu/g and log 1.163 ± 0.733 cfu/g, respectively. The IP sample did not record any coliform. No E. coli was identified in the IP sample but KCPV sample recorded E. coli count of log 1.140 ± 0.180 cfu/g while samples from KCCA recorded E. coli count of log 0.550 ± 0.584 cfu/g. The locally-processed cassava chips, from KCPV and KCCP, recorded mould counts above log 6.00 cfu/g, however, the IP sample recorded mould count of log 1.200 ± 0.281 cfu/g. Corynebacterium spp., E. coli, Bacillus cereus, Salmonella spp., Proteus spp., Streptococcus spp., Bacillus subtilis, Staphylococcus aureus, Enterobacter spp., and Bacillus licheniformis were identified in KCPV. Mould isolates in the KCPV were Mucor spp., Rhizopus spp., Aspergillus niger, Fusarium spp. and Cryptococcus spp. The bacterial isolates in the KCCA samples were Corynebacterium spp., E. coli, Bacillus cereus, Salmonella spp., Proteus spp., Streptococcus spp., Bacillus subtilis, Staphylococcus aureus, Enterobacter spp., and Bacillus licheniformis. Mucor spp., Rhizopus spp., Aspergillus niger, Fusarium spp. and Cryptococcus spp. were the mould isolate recorded. Thus, the locally-processed samples were highly contaminated and may have serious health implications on consumers compared to the IP samples.

Source: KNUST
Microbial risk assessment of mixed vegetable salads from selected canteens in the Kumasi Metropolis

The aim of this study was to assess the microbiological quality of mixed vegetable salads and the risk associated with its consumption from food vendors on and around two university campuses in the Kumasi Metropolis. Microbiological quality of mixed vegetable salads from the vendors was determined using Aerobic plate count (APC) as well as enumeration and detection of S. aureus and Salmonella spp. using standard microbiological methods. A total of twenty seven (27) mixed vegetable salad samples were taken from nine (9) randomly selected vendors (three different times from each vendor), from 8th to 15th November, 2013. A survey was also carried out with structured questionnaire that had both observational and responsive questions to determine handling practices and consumption pattern that are critical to microbial quality and the risk of mixed vegetable salads. Monte Carlo simulation of S. aureus using the exponential model (r = 7.64x 10-8) for 10,000 iterations for quantitative microbial risk assessment of three exposure scenarios was used. APC with range of 3.1 log CFU/g to 4.83 log CFU/g was obtained which was in agreement with both the Ghana Standards Board (GSB) and the UK Public Health Laboratory Services (PHLS) standard references of < 5 log CFU/g and 6 to < 7 log CFU/g, respectively while the S. aureus count ranging from 2.97 log CFU/g to 5.13 log CFU/g obtained was above both the GSB and PHLS acceptable standards of < 4 log CFU/g in majority (66.67%) of the test canteens. Salmonella spp. was, however, not detected in any of the samples. The survey conducted revealed that, storage temperature for vegetable salads during sales and frequency of consumption had critical effects on the microbiological quality and annual risk of vegetable salad consumed. The mean annual risks of S. aureus infection for the three exposure scenarios were 10.90 x 10-1, 10.05 x 10-1 and 7.71 x 10-1 for frequent, average and occasional consumers respectively. This indicates approximately 11, 10 and 8 out of 10 frequent, average and occasional mixed vegetable salad consumers, respectively, could be infected with S. aureus. Thus, the study revealed the likelihood of a very high risk associated with the consumption of mixed vegetable salads from food vendors on and around the two university campuses in the Kumasi Metropolis.

Source: KNUST
Microbial Safety of Foods in Selected Senior High Schools

Mass feeding which is carried out at most SHS to feed students stands a higher risk of microbiological contamination relative to small scale food preparation because of issues associated with handling. This study thus, was aimed at determining the microbial safety of foods served in some selected Senior High Schools. Eighteen (18) food samples including breakfast, lunch and supper were sampled from four (4) selected SHS in the Cape Coast Metropolis. Samples collected were subjected to microbial analysis for estimation of Escherichia coli (EC), Salmonella species (SS), Staphylococcus aureus (SA), Bacillus cereus (BC), total viable count (TVC) and total coliform levels (TC). Microbial counts were expressed as means and the data exported to IBM SPSS v25. One-way analysis of variance (ANOVA) was used to determine statistically significant difference of microbial loads between all samples. The schools had all their food samples falling within acceptable limits for TVC which implies that the general hygiene status of the food samples is satisfactory. However only one school had all its samples falling within acceptable limits for TC, the rest had 25% -30% contamination from pathogens hence a setback in the efficiency of sanitation programs in SHS. With the exception of two different schools with each having its food samples falling within the acceptable limits for SA and SS, the remaining had 25%-50% contamination from SA and 25% contamination from SS. For BC there was 25% contamination from all the schools. Staphylococcus aureus had the highest percentage occurrence in the food samples followed by B. cereus and E. coli respectively. Contaminations such as TVC, TC, SA, SS and BC are usually due to absence of consistent rigorous surveillance and weak implementation of the law in institutional kitchens thus a system to monitor and control the generally food chain in the country from farm to fork, including suppliers of raw materials to SHS is required.

Source: KNUST
Microbiological and physico-chemical assessment of surface water quality along Asukawkaw River in the Volta Region.

This study (conducted between March and June, 2012), assessed the water quality of the Asukawkaw River in the Nkwanta South District of the Volta Region. Composite water samples drawn from some sections of the Asukawkaw river from five sampling points, Asukawkaw Upstream, Asukawkaw Downstream, Dodo Tamale, Dodo Bethel and Dodo Fie were analysed in the laboratory for temperature, pH, turbidity, conductivity, TDS, TSS alkalinity, and some selected nutrients (SO4 2-,PO3- 4, NO2 -,NO- 4) some heavy metals (Fe, Pb Zn, Cd, and Cr) and total and faecal coliforms. The results indicated that turbidity, total iron, chromium, faecal coliforms and total coliforms were above the guidelines set by the WHO and the 2003 Ghana Raw Water Criteria and Guidelines for domestic use. With the exception of temperature and pH, all the other parameters experienced a general increase during the sampling regime due to the influence of rainfall with turbidity, conductivity and total dissolved solids recording high values. The nutrient concentrations observed in the water were slightly low and fell within the WHO standards except for PO4 2- at Dodo Bethel and Asukawkaw Downstream. There were high levels of Fe, some considerable concentrations of Cr contamination at all the sampling points. All other heavy metal parameters were below detection limit (BDL). Pollution Load Index (PLI) assessment of the river for Fe, Pb, Cd, Zn, Cr and Al indicates an unpolluted water body. The mean total coliforms ranged between 497.50 TC/100ml and 1323.25TC/100ml while all the samples analyzed recorded 121.00 FC/100ml and 425.50FC/100ml for faecal coliforms.

Source: KNUST
Microbial survival, maturity and health hazards in different composting systems

Temperature, moisture and pH are known parameters that affect compost microbial community, maturity and quality, but vary in different systems. In assessing the efficiency of composting systems, the need to produce quality compost devoid of pathogenic microorganisms that pose health hazards in the food chain is very important. Temperature, moisture and pH development in four composting systems were studied for thirteen weeks to assess their effects on total viable count, total coliform count, total fungi count, helminth eggs count and germination index. ANOVA preformed on temperature values recorded in the different systems were significantly different as p-value yielded 4.75 x 10-7. However the moisture and pH values recorded were not significantly different as these gave p-values of 0.9842 and 0.0632 respectively. P-values for total viable count, total coliform count, total fungi count and germination indices in the different systems yielded 0.027, 0.9994, 0.9681 and 0.0904 respectively. No helminth eggs were seen in all the systems. Generally, the total viable count reduced while total fungi increased at the end of week 12 in all systems. However, total coliform reduced to 0 during week 4.The pH values of compost masses ranged between 7 and 9 whereas moisture reduced from the range of 61% - 72 % to 40% - 60% from week 4 to week 12 in all systems. Temperatures recorded in DAT and HV systems were higher than those recorded in FA and T-W systems during the process. The lowest temperatures were recorded in FA allowing more microorganisms to survive in it. Bacteria such as Staphylococcus spp., Streptococcus spp., Bacillus spp., Corynebacterium spp., Yersinia spp., Listeria spp., Campylobacter spp., Enterobacter spp. and Clostridium spp. were identified in the systems. Penicillium spp., Aspergillus spp., Mucor spp. and Rhizopus spp. were the fungi identified. Bacillus spp. and Corynebacterium spp., present in a starter added to the compost masses in each system to facilitate the decomposition, survived in all the systems. Other microorganisms such as Listeria spp., Staphylococcus spp., Penicillium spp. and Mucor spp. survived the process in some of the systems. Listeria spp., Penicillium spp. and Staphylococcus spp. are known to cause diseases in humans. The final germination indices recorded were 189.54%, 198.11%, 202.83% and 222.64% in DAT, HV, FA and T-W systems respectively indicating the measure of compost maturity in the systems.

Source: KNUST
Microbiological and Physicochemical Assessment of Water from Boreholes and Hand-Dug Wells in Urban Communities within Ejisu-Juaben Municipality

The microbial and physico-chemical quality of water from boreholes and hand-dug wells in urban communities within the Ejisu-Juaben Municipality of Ashanti region was studied. Water samples were collected from three boreholes and three hand-dug wells selected randomly from each community and the water samples analyzed using various standard methods. From the results, pH of the water from boreholes and hand-dug wells ranged from pH 4.34-5.13 units which fell below WHO guideline value for drinking water. The water was non-saline with all TDS values less than 1000 mg/l and soft to slightly hard (18.89-127.00 mg/l CaCO3). The anion (SO4-2, NO3-, Cl- and F-) levels in the water samples from selected boreholes and hand-dug wells were observed to be low and fell within the WHO guideline values. With the exception of two hand-dug wells at Ejisu (EJW2) and Juaben (JW2) recording iron (Fe) levels of 0.6810 and 0.3220 mg/l respectively, all boreholes and hand-dug wells had heavy metal (Fe, Mn, Zn and Cd) levels within the WHO guideline values. One borehole at Ejisu (EJBH3) and two boreholes at Juaben (JBH1 and JBH2) recorded total coliform in water samples with mean values of 2.08 x 104 and 3.06 x 104 CFU 100ml-1 respectively with zero counts for faecal coliform and E. coli. Boreholes at Fumesua and Bonwire recorded zero counts for total coliforms, faecal coliforms and E. coli. Only one borehole at Besease (BEBH1) recorded total coliforms, faecal coliforms and E. coli in water samples. Most hand-dug wells selected for the study recorded total coliforms, faecal coliforms and E. coli in samples with mean values of 4.92 x 105, 1.01x105 and 3.81 x 104 CFU 100ml-1 respectively. A total number of nine helminths were found out of the fifteen hand-dug wells. Six out of the nine helminths encountered were Ascaris species (66.7%), two out of the nine were Hookworm (22.2%) and one of the nine was Schistosoma haematobium (11.1%) which were recorded at Ejisu(EJW1), Juaben(JW2), Fumesua(FW3) and Besease(BEW1 and BEW2). A brief sanitation survey at each sampling community showed that, most hand-dug wells were sited near pit latrines, refuse dumps, septic tanks, farmlands, piggeries and in the vicinity of domestic animals with a minimum distance of 5m. Bacteriological quality of the water from all hand-dug wells were very poor (above detectable limits) compared to the boreholes and thus must be treated before use.

Source: KNUST
Microbiological and Proximate Composition of “Burkina” Drink. A case study in Accra

“Burkina”, a drink originating from Burkina Faso, is currently in high competition with beverages such as ice “Kenkey”, “Fula”, “Nunu”, and other cereal based beverages sold on the streets of Ghana. It is considered as a complete food because it is made up of major ingredients such as millet which is one of the world’s oldest cereal, and cow’s milk. The present study was undertaken to microbiologically characterize pathogenic microbes associated with “Burkina” drink, and also to determine pH and proximate composition. Thirty six samples were aseptically purchased from Nima, Maamobi, and 37 Military Hospital and Accra Mall areas within Accra Metropolitan Assembly and analyzed based on standard laboratory methods. Results from the study revealed high microbial loads ranging from 6.86 ± 0.13 to 7.94 ± 0.21 log cfu/ml for the Total Viable bacteria, 3.78 ± 0.84 to 4.68± 0.08 log cfu/ml for Staphylococcus aureus, 2.65 ± 0.12 to 4.31 ± 0.57 log cfu/ml for the yeasts and moulds and 12 to >110MPN/ml for the Escherichia coli. The pHs of the “Burkina” drink were all within the acidic range, of 3.79± 0.01 to 4.82± 0.02. The percentage mean proximate composition was 81.67 ± 0.77% for the moisture, 11.55 ± 1.24% for carbohydrates, 3.79 ± 0.71% for proteins, 2.46 ± 0.82% for total fats, and 0.43 ± 0.03% for total ash contents. The study observed high nutritional composition for the “Burkina” drink; however, the microbial counts from most of the sources studied exceeded the maximum acceptable limits making the samples microbiologically unsafe for human consumption.

Source: KNUST
Microbiological Challenge of a Fuzzy Modeled Pineapple Jam

Fuzzy logic and reasoning was used to model pineapple jam and to study the trend associated with jam quality change in response to varying imprecise input quantity of three formulation variables: sugar, pectin and citric acid. Sugar/g ranging (100.00-140.00), pectin/g (20.00-30.00) and citric acid/g (0.00-4.00) were combined with 200.00g pineapple pulp at three fuzzy linguistic sets and levels of ‘low’ sugar /g (50.00- 57.50), ‘moderate’ sugar (55.00g-65.00g), ‘high’ sugar (62.50g-70.00g); ‘low’ pectin/g (20.00- 30.00), ‘moderate’ pectin/g (23.00-27.00), ‘high’ pectin/g (26.00-30.00); ‘low’ citric acid/g (0.00-1.50), ‘moderate’ citric acid/g (1.00-3.00) and ‘high’ citric acid/g (2.50-4.00). Twenty seven (27) jam formulations with complex nonlinear physicochemical quality outputs ranges of pH (2.8- 3.18), degree brix of (2.5-8.5), percentage moisture content (46.5-59.35) and texture /mJ(0.288- 8.210) were obtained. The Mamdani Fuzzy Inference System (FIS) was used to process input and output data using the “IF–THEN” rules represented in linguistic variables characterized by continuous triangular membership functions. The Maximum conjunctive aggregation and Centre- of- gravity (Centroid) was used as defuzzifier to predict data at 100% accuracy. The jam formulated with ‘high’ sugar, ‘moderate’ pectin and ‘high’ citric acid was deemed best jam formula with good and quality physicochemical property of ‘low’ pH (2.83), ‘high’ degree brix (7.85oBx), ‘moderate’ texture (4.00mJ) and ‘moderate’ moisture content of 52.5%. A microbial challenge study conducted on the best jam was done to ascertain the ability of the jam to survive microbial contamination. The result suggested that, storing pineapple jam formulated with resultant ‘high’ pH, ‘high’ degree brix, ‘moderate’ texture and moisture content at refrigerator temperature storage conditions can control the growth of spoilage yeast and pathogenic bacteria that may be present in jam products.

Source: KNUST
Microbiological Challenge Of A Fuzzy Modeled Pineapple Jam

Fuzzy logic and reasoning was used to model pineapple jam and to study the trend associated with jam quality change in response to varying imprecise input quantity of three formulation variables: sugar, pectin and citric acid. Sugar/g ranging (100.00140.00), pectin/g (20.00-30.00) and citric acid/g (0.00-4.00) were combined with 200.00g pineapple pulp at three fuzzy linguistic sets and levels of ‘low’ sugar /g (50.00- 57.50), ‘moderate’ sugar (55.00g-65.00g), ‘high’ sugar (62.50g-70.00g); ‘low’ pectin/g (20.00- 30.00), ‘moderate’ pectin/g (23.00-27.00), ‘high’ pectin/g (26.00-30.00); ‘low’ citric acid/g (0.00-1.50), ‘moderate’ citric acid/g (1.00-3.00) and ‘high’ citric acid/g (2.50-4.00). Twenty seven (27) jam formulations with complex nonlinear physicochemical quality outputs ranges of pH (2.8- 3.18), degree brix of (2.5-8.5), percentage moisture content (46.5-59.35) and texture /mJ(0.288- 8.210) were obtained. The Mamdani Fuzzy Inference System (FIS) was used to process input and output data using the “IF–THEN” rules represented in linguistic variables characterized by continuous triangular membership functions. The Maximum conjunctive aggregation and Centre- of- gravity (Centroid) was used as defuzzifier to predict data at 100% accuracy. The jam formulated with ‘high’ sugar, ‘moderate’ pectin and ‘high’ citric acid was deemed best jam formula with good and quality physicochemical property of ‘low’ pH (2.83), ‘high’ degree brix (7.85oBx), ‘moderate’ texture (4.00mJ) and ‘moderate’ moisture content of 52.5%. A microbial challenge study conducted on the best jam was done to ascertain the ability of the jam to survive microbial contamination. The result suggested that, storing pineapple jam formulated with resultant ‘high’ pH, ‘high’ degree brix, ‘moderate’ texture and moisture content at refrigerator temperature storage conditions can control the growth of spoilage yeast and pathogenic bacteria that may be present in jam products.

Source: KNUST