POLICY RECOMMENDATIONS AND SMALLHOLDER GUIDELINES FOR IMPROVED FISH SMOKING SYSTEMS

POLICY RECOMMENDATIONS AND SMALLHOLDER GUIDELINES FOR IMPROVED FISH SMOKING SYSTEMS

Bomfeh Kennedy, Jacxsens Liesbeth, Bruno De Meulenaer, Wisdom Kofi Amoa-Awua, Emmanuel Ohene Afoakwa

In developing countries, traditionally smoked fish are highly contaminated with polycyclic aromatic hydrocarbons (PAHs). This is mainly due to the use of wood-fueled traditional kilns for processing the commodity. An improved kiln, the FAO-Thiaroye Technique (FTT), has been introduced to address the concern and was assessed in Ghana for its efficacy. It was found that the FTT drastically lessens PAH contamination in smoked fish and also affords public health protection against risks associated with that hazard. The findings call for policy actions to underpin efforts for improving the safety and market access of smoked fish in Ghana and other low- and middle-income countries.

Food and Agriculture Organization of the United Nations (FAO)

2019

https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:fHS53ZCY-AEC

English