Abstract:
The main purpose of the study was to assess the production process, handling/serving practices and the personal and environmental hygiene producers observed in ‘Sobolo’ production. Specifically, the study sought to establish the production and handling practices, identify possible lapses in the production and handling practices, and develop a standardized production and handling model, guided by the HACCP to ensure a healthy ‘Sobolo’. The study adopted both observational and explanatory descriptive survey design, gathered data through interview and an observation check list. A sample size of fifteen (20) ‘Sobolo’ producers were sampled through the snowball sampling technique. The microbial load of ‘sobolo’ samples were investigated with respect to total viable count (TVC). All tested samples revealed loads of Bacillus spp, Listeria monocytogens and Escherichia coli with TVC between 105 and 106 which is very unacceptable according to food safety standards of International Commission for Microbiological Specification of Foods (ICMSF). Data was analyzed qualitatively following thematic analysis approach using Nvivo as the analytical software. Key among the study findings: ‘Sobolo’ leaves (calyx) were not properly stored, sun-dried or sorted. Most producers used cold extraction and bottles for packaging were not properly washed. Overall, it could be concluded that ‘Sobolo’ producers do not adopt HACCP to ensure a hazard-free drink. It was therefore recommended that ‘sobolo’ producers must ensure high standards of personal hygiene and food safety practices. Environmental agencies, FDA and NGOs should take up projects to educate ‘sobolo’ producers in the adoption of HACCP in their production practices to ensure food safety. It was further recommended for a future study into composition of locally prepared ‘sobolo’ in Secondi -Takoradi Municipality in Ghana.
