The Status and Trends of Food Fraud in Tamale, Ghana

Despite its seriousness, food fraud has not received the necessary attention in Ghana’s discourse on food safety. Food fraud is generally considered as the intentional misrepresentation of the contents or identity of food for economic gain. The study was aimed at assessing the food fraud awareness level of participants as well as the foods most likely to be implicated in food fraud cases in Tamale, Ghana. Data was collected from 385 participants, including food business operators and consumers, via a simple random sampling technique using a structured questionnaire. Most participants (54%) were not aware of food fraud and its related activities before the study. Beverages and juices, fruits and vegetables, spices, oils, meat and fish, baked foods, honey, milk, and semi-processed local foods such as groundnut paste, "Dawadawa," “Kulikuli zim,” and “Agushi powder” were all revealed to be implicated in food fraud by respondents. Adulteration was the most common food fraud action, but tampering, substitution, and mislabeling were also identified as ongoing in the study area. “Moora” (Bixa orellana seeds) was revealed as the key adulterant used in most foods. Food fraud, which is a threat to consumer health and well-being, is active in the region and is predicted to increase without strict regulation and increased sensitization about its dangers. The fight against food fraud should be refocused on making food defense systems like vulnerability analysis and critical control points (VACCP) a key aspect of food safety systems to tackle food fraud.

The Sanitary Conditions of Bakeries and Food Safety Practices Assessment of Bakers in Tamale Metropolis, Ghana

There is a lack of research on the safety of bread in Ghana, although it is one of the foods consumed by most Ghanaians daily. The study, therefore, assessed the sanitary conditions of bakeries in the Tamale Metropolis and further evaluated the food safety practices of bakers in these bakeries. The study employed the use of a questionnaire to collect data in 24 carefully selected bakeries and then the food safety practices of bakers in these bakeries. Results showed that 91.7% of the bakeries had bakers wearing protective gears while working. All (100%) the bakeries were free of domestic animals and a visible presence of insects, rodents or vectors. However, 6(25%) bakeries placed their solid waste containers in the bakery premises. Also, 89.5% of the bakers indicated that they always wash their hands with soap and water before working or handling baking ingredients and materials. All (100%) bakers indicated that they check the expiry dates of their bakery ingredients before using them. 29.8% of the bakers, however, did not make it a practice of refrigerating bakery ingredients that require to be stored in the fridge when not in use. In conclusion, most bakeries had good sanitary conditions and were managed in a manner that ensure food safety. Bakers also exhibited a good level of food safety adherence. Managers should continue to ensure that good sanitary standards are followed and food risk analysis concepts like HACCP are implemented in the bakery to check new and complex food safety threats.

Private pharmacists and tuberculosis control: a survey of case detection skills in Osogbo, South Western, Nigeria.

Background: National Tuberculosis and Leprosy Control Program (NTBLCP) adopted Stop TB strategy in 2006 as a result of high TB burden which outlined engagement of all care providers including Private Pharmacists (PP) in TB control. However, there were no previous baseline studies done on knowledge and practices on TB control among private pharmacists needed to appraise their potential role and contribution to TB control which forms the basis of this study. Aims & Objective: To provide relevant information about tuberculosis case detection skills among private pharmacists in Osogbo, South Western Nigeria for the purpose of policy initiation, planning and decision making. Material and Methods: A cross sectional descriptive study using pre-tested structured questionnaire was conducted in November, 2007 among 47 Private Pharmacists (PP) randomly selected in Osogbo, South West, Nigeria. Verbal consent was taken before given the questionnaire. Sampling technique was a convenient sampling. Data were analyzed using SPSS v 16. Results: Almost all Private pharmacists interviewed (80.9%) were seeing TB suspects and had a good knowledge on TB etiology (100%) and air borne route of transmission (70%). Majority (90%) did not know TB treatment duration and standardized drug regimen for adult (93%) and children (97.9%). Less than half (40.4%) regarded sputum microscopy as the best test to confirm diagnosis of pulmonary tuberculosis. In addition, majority (99%) had no previous training on standard guidelines on TB control by the National Program. Conclusion: Private pharmacists were seen TB suspects with inadequate knowledge on Nigerian Guidelines on TB control. National tuberculosis and Leprosy control program (NTBLCP) must take appropriate measure to educate and train Private Pharmacists in TB management.