Browsing by Author "Johnson Paa-Nii"

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    Dietary Risk Assessment Due to the Consumption of Polycyclic Aromatic Hydrocarbon in Two Commonly Consumed Street Vended Foods
    (Taylor & Francis, 2020) Ankar-Brewoo Gloria Mathanda; Darko Godfred; Abaidoo R. C; Dalsgaard Anders; Johnson Paa-Nii; Otoo Ellis William; Brimer Leon
    Polycyclic aromatic hydrocarbons (PAH) are present and pervasive in the environment. Handling of the foods by the vendors is therefore likely to introduce PAHs into the meals. Quantification of PAH was made usingvHPLC-FID and consumption data by face–face interviews with 188 regular consumers for the vendors. Data obtained were iterated 10,000 times using palisade @risk software and results presented at 95th percentile level of consumption showing the worst case scenario. Dietary risk assessment of 12-priority PAHs was carried out on the components of two staple foods in Ghana. Naphthalene was detected in all food samples at concentrations ranging from 1.7 to 6.5 mg kg21 at 95th percentile consumption level. Benzo(a)pyrene and dibenz-a,h-anthracene were detected in fried chicken samples with the stochastic concentrations of 1.2E–02 mg kg21 and 3.2E–03 mg kg21, respectively, at the 95th percentile level of consumption. Incremental life cancer risk values fell within the deminis value of 1026 to 1024 except at the 95th percentile level of consumption of chicken, hot pepper sauce, and soup components of the meals which were higher(1023). The 95th percentile level of consumption of fried rice meal as well as the 50th and 95th percentile level of consumption of the fufu meal had a hazard index above 1, indicating consumers may be suffering the non carcinogenic effects due to PAH in the respective meals. The study, there fore, showed that high consumption levels of the street vended foods are likely to cause dietary risk to the health of its consumers
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    Health risks of toxic metals (Al, Fe and Pb) in two common street vended foods, fufu and fried-rice, in Kumasi, Ghana
    (Elsevier, 2020) Ankar-Brewoo Gloria Mathanda; Darko Godfred; Abaidoo R. C; Dalsgaard Anders; Johnson Paa-Nii; Otoo Ellis William; Brimer Leon
    The preparation practices, handling and raw materials for street food vending could be sources of toxic metals in street food vending business which is yet to be explored in depth as microbial contamination. The concentrations and dietary risk of the toxic met als Al, Fe, and Pb were assessed in fufu and fried-rice, two commonly consumed street vended foods in Ghana. The mean concentrations for Pb found to be between 3.30 and 11.25 mg kg−1 in the cooked foods, far exceeded the maximum tolerable daily intake of 0.3 mg kg−1 body weight per day for consumers. Al and Fe concentrations were between 3.04 and 18.49 mg kg−1 and 1.44 and 7.82 mg kg−1, respectively. Hazard index was less than 1 at the 5th percentile level of consumption, but greater than 1 at the 50th and 95th percentile level of consumption; indicating risk of metal toxicity with increasing proba bility as the level of consumption and HI increase. The patronage of street vended foods is unlikely to reduce. Hence vendors must be educated on safe preparation and handling processes such as the use of stainless steel utensils will likely reduce the levels of the toxic metals to acceptable levels.