The shift from traditional to new fish smoking technology in Ghana: chemical and microbiological food safety implications, and recommendations for meeting food security objectives

Objective:

The overal objective is to gain insight in the smoking process of fish in Ghana (traditional versus new introduced technology) in the formation of process contaminants. The important parameters identified are type of smoking process, type of wood fuel, type of fish and the time/temperature regimes of the smoking process. This project is also supported by FAO Rome.