Sixty eight personnel in the food service in Kumasi in the Ashanti Region, Ghana, with varied educational and job experiences were given training on basic food hygiene. Personnel were divided into 4 groups and each group ...
Ababio P.F.; Taylor K.D.A.; Swainson M.; Daramola B.A.(Elsevier Ltd, 2016)
The study investigated the types of food hazards, the incidences and effect of foodborne diseases (FBD) in Senior Secondary Schools in Ghana. A questionnaire was used to collect data from 180 boarding school level 1 and 2 ...
Ababio P.F.; Taylor K.D.A.; Swainson M.; Daramola B.A.(Elsevier Ltd, 2016)
Eleven schools in three different hygiene categories were given hygiene training as an intervention to reported low hygiene standards. Staff hygiene knowledge scores, food temperature, food service time and microbiological ...
Ababio P.F.; Taylor K.D.A.; Daramola B.A.; Swainson M.(Elsevier Ltd, 2016)
The demands and requirements of Food Laws remain the same internationally as food hazards present the same risks to individuals including school going age children and adolescents, however different nations with different ...
Abstract: The research work investigates the effect of different pretreatment conditions (osmotic dehydration [OD], ultrasound [US], and ultrasound-assisted osmotic dehydration [UOD]) on the drying kinetics modeling, ...
This work aims at investigating effect of different pretreatments and varied temperature on the drying kinetics, bioactive compounds, antioxidant activity, microstructure and functional group of apple slices using pulsed ...
Fermentation duration (FmD), fermentation index (FI), pH, and moisture content (Mc) are vital quality attributes of cocoa beans. In this study, portable near infrared spectroscopy (NIRS) and multivariate analyses were used ...