Abstract
In the Greater Accra Region there is high demand in consumption of molluscs, which indicates the need for studies on the possibility of disease transmission. Snail meat is usually susceptible to microbial contamination. Shelling is difficult with possibilities of cross contamination. Slime on the meat becomes a hurdle during commercial processing. The objective of the study was to establish the differences in the microbial load of African land snails (Achatina achatina and Archachatina marginata) from two sources (market and breeding farm) and to enumerate some consumer concerns about the snail meat. The results found that the total viable count (log10 CFU/g) ranged from 6.61±1.25 to 8.29±1.02. The total of coliform count (log10 CFU/g) ranged from 8.50±0.57 to 5.61±1.51. Salmonella count (log10 CFU/g) ranged from 2.91±3.19 to 7.39±0.45. Staphylococcus, Bacillus and Pseudomonas counts (log10 CFU/g) ranged from 7.68±1.40 to 2.66±2.99; 4.90±1.07 to 1.53±1.68 and 5.66±0.14 to 3.97±0.74, respectively. Most microorganisms identified were from the Enterobateriaceae family. Shelling, slime removal, contamination, price, packaging were problems associated with snail meat. Key words: Molluscs, consumer behaviour, Enterobacteriaceae, contamination, food safety, Accra Metropolitan Area, Ghana.
Highlights
Apart from the conventional sources of protein; which are mainly meat and fish, snails are excellent sources of protein and mineral elements for many families
Respondents admitted buying snails which are unpackaged and in an unhygienic state, some of the respondents agreed to a possible contamination of the snail meat presented for sale on the market
Consumers had enumerated many problems associated with fresh snails. Some of these problems were difficulty in shelling, the presence of the mucus or slime found on the meat and its interference during meal preparation, possibility of contamination of the meat, packaging and the price of the snails
Summary
Apart from the conventional sources of protein; which are mainly meat and fish, snails (molluscs) are excellent sources of protein and mineral elements for many families. Snail meat is a nutritious food that is high in protein, low in fat and a good source of iron (USDA, 2006). According to Akinnusi (2002) snail meat is high in protein, iron, calcium and phosphorus, but low in sodium, fat and cholesterol, and contains almost all the amino acids needed by man. The meat is high in health benefiting essential fatty acids such as linoleic and linolenic acids. That is 57% polyunsaturated fatty acids, 15.5% of monounsaturated fatty acids and 23.25% of saturated fatty acids (Su et al, 2004), the African giant snails (Archachatina marginata and Achatina achatina) are considered as a delicacy in Nigeria and they command high demand in the market (Adeyeye, 1996)
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