Abstract

  An effective pregnancy journey requires an adequate energy deposit for both maternal and fetal tissue for success. In this regard, most women both in the pregnancy or lactating state in Ghana depend heavily on maize products for energy. Unfortunately, most of these maize meal preparations methods end up with aflatoxins accretion which has been detected in maternal blood and breast milk in current research in Ghana. In this regard, there is a dependence on maize foods such as Banku, Fante and Ga Kenkey, Corn porridge, and Tuo Zaafi. All these foods begin with soaking a maize kernel in water for about 3 to 5 days, milling, doughing and allowing for fermentation at normal room temperature. Unfortunately, HACCP principle is usually ignored due to ignorance on the part of the large population in Ghana thereby some process of the meal preparation leading to accretion of aflatoxins accretion and other enterotoxins from the water used from rivers and streams which has the faecal remains of livestock which also drink from these water bodies.

Keywords: Pregnancy; Livestock; HACCP

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Citation

Citation: Dery Bede., et al. “Food Safety Concerns Due to Presence of Aflatoxins of Common Maize Based Food Consumed in Ghana and the Need to Implement Hazard Analysis and Critical Control Point (HACCP) Systems". Acta Scientific Biotechnology 1.2 (2020): 14-20.

Copyright

Copyright: © 2020 Dery Bede., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.