Abstract:
The study explored the microbiological and chemical contaminants in “mashed kenkey” from selected milling plants in the New Juaben Municipality in the Eastern Region of Ghana. The descriptive survey design was used for the first phase to obtain baseline data on the incidence of chemical and microbiological contaminants in the “mashed kenkey”. Ten milling plant operators and 5 “mashed kenkey” vendors were purposively sampled for the study. Millers hygienic practices were obtained through observation using a checklist. The second phase of the study employed experimental research design to enumerate and identify microbes of interest. Swabs taken from unmilled, milled and mashed kenkey were analysed at the laboratory as well as water used in mashing the kenkey. Most of the millers used grinding plates that were 2-3months old. Millers were observed using their bare hands in handling the kenkey. Also, the population of aerobic mesophylls found in the packed “mashed kenkey” ranged from 105 – 106 cfu/g. There was a statistically significant difference in the microbial contaminants found in “mashed kenkey” collected from the milling plants. The microbial levels increased from the beginning of the process through to the packaging with the final packaging having the highest. From the findings it can be concluded that the aerobic mesophylls were found in the “mashed kenkey” but at levels that may not necessarily cause harm to consumers. Faecal and other common contaminants were within acceptable levels thus could explain why the risk of the final product affecting the health of consumers is minimal. The study recommended that “mashed kenkey” millers and vendors must adopt safe and hygienic practices in “mashed kenkey” production for consumers to prevent contamination.
