Fish is extremely perishable as a result of rapid microbial growth naturally present in fish or
from contamination. Synthetic preservatives are widely used in fish storage to extend shelf …

Abstract Polycyclic Aromatic Hydrocarbons (PAHs) are environmental carcinogens which
are produced in food during their processing and thermal treatment. Consumption of such …

The triple burden of malnutrition is an incessant issue in low-and middle-income countries,
and fish has the potential to mitigate this burden. In Ghana fish is a central part of the diet …

The concentrations of sixteen polycyclic aromatic hydrocarbons (PAHs) in fish smoked using
the traditional Chorkor, the improved Cabin and Abuesi gas fish smoker (AGFS) kilns were …

In Ghana, the role of female informal traders (“market women”) in making low-cost smoked
and dried fish available in urban and rural marketplaces is the key to explaining the high …

This paper presents methods of reduction of polycyclic aromatic hydrocarbons (PAHs) in
grilled or smoked meat and fishery products. Using keywords such as “smoking”,“grilling”,“ …

Advances in industrial and technological innovations have led to significant socio-economic
benefits, but with overwhelming negative impacts on the environment. These impacts …

Ghana's marine artisanal fisheries subsector is an important contributor to livelihoods, food
security and nutrition. Despite formal institutions and laws, annual landings of small pelagic …

This study investigated the effect of gamma irradiation on polycyclic aromatic hydrocarbons
(PAHs) contents in smoked guinea fowl meat. Guinea fowls were processed, smoked and …

BACKGROUND Fish smoking is a traditional fish preservation method that is affordable, and
hence employed by most artisanal fish processors in Ghana. Traditional kilns are used but …