The effect of applying GMP and HACCP to traditional food processing at a semi-commercial kenkey production plant in Ghana

Food Control

Volumn 18, Issue 11, 2007, Pages 1449-1457

  Amoa Awua, Wisdom Kofi ^a   Ngunjiri, Phyllis ^b   Anlobe, John ^a   Kpodo, Kafui ^a   Halm, Mary ^a   Hayford, Alice Ewurafua ^a   Jakobsen, Mogens ^c  

^a Food Research Institute Ghana   (Ghana)

^b Kenya Industrial Research and Development Institute   (Kenya)

^c UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Aflatoxins; GMP; HACCP; Kenkey; Traditional food processing

Indexed keywords

BACILLUS CEREUS; ENTEROCOCCUS; ESCHERICHIA COLI; SALMONELLA; STAPHYLOCOCCUS AUREUS; ZEA MAYS;

EID: 34247625593     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2006.10.009     Document Type: Article

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