Acta Scientific Biotechnology (ASBT)

Mini Review Volume 1 Issue 2

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

Dery Bede1,2*, Lou Zaixiang1,2 and Guo Yahui1,3

1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, China
2National Engineering Research Center for Functional Food, Jiangnan University, China
3Synergetic Innovation Center for Food Safety and Nutrition, Jiangnan University, China

*Corresponding Author: Dery Bede, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, China.

Received: January 17, 2020; Published: January 28, 2020



  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: 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.


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