Microbial Contamination in Water Used for Fufu Production in Selected Traditional Catering Establishments in the Cape Coast Metropolis, Ghana

Abstract

The study investigated possible microbial contamination of water used in fufu production. The experimental study design was used to test samples of source water and water used in turning fufu collected from two licensed and two unlicensed chop bars and a third licensed one used as control selected from the Cape Coast Metropolis based on stratification. (ICOSFUP, an instrument for collecting data on safety practices in fufu production was also used for observation. Samples used for laboratory analyses were collected from source water for turning fufu and water for turning fufu were tested using the multiple tube fermentation and membrane filtration analytical methods. The data were presented in tables of frequencies, percentages, while regression analysis was used to

Among the key findings were that all the tests proved positive for biological parameters. The possible contamination of the water for turning the fufu was from the untreated source water and human factors including failure to wash hands. The interventions impacted positively in reducing the microbial contamination greatly. The recommendation is that District Assemblies, Food and Drugs Authority, through the District Health Directorate should set up task forces to educate, monitor and enforce good hygienic practices by all chop bar operators.