PAH and Microbial content Analysis in Smoked, Salted and Fresh Fish in collaboration
The primary objective of this project was to conduct microbiological analysis on smoked, salted and fresh fish as well as analyse the chemical content of smoked fish within selected Ghanaian markets to assess contamination levels. The determination of Polycyclic Aromatic Hydrocarbons (PAHs) in fish samples was performed at the Pesticide Residue Laboratory of the Ghana Standard Authority (GSA) by the application of the Gas Chromatography/ Mass Spectrometry. Microbial analysis was performed at the Microbiology Laboratory of the Ghana Food Research Institute, Council for Scientific and Industrial Research (CSIR). The fish samples were subjected to various microbiological tests according to guidelines provided by either the Nordic Committee on Food Analysis Method (NMKL) or the International Standards Organization (ISO). This project was funded by the Netherlands Development Organisation (SNV) in collaboration with the Department of Chemistry and the Department of Molecular Biology and Biotechnology, both at the University of Cape Coast.