Food milling machines are hosts to pathogenic bacteria: A cross-sectional study in the Asante Mampong Municipal, Ghana

Abstract

Foodborne illnesses are a growing concern globally, with the food processing chain being implicated as the main culprit. However, the contribution of milling machines to these outbreaks in the Asante Mampong municipality is not well understood. This study evaluated the bacteriological quality of 55 food milling machines and assessed management practices and perceptions of operators towards microbial contamination. The study recorded a total mean count of 1.95523 × 105 (CFU/ml) and identified 82 bacteria in five genera, with Salmonella spp. and Shigella spp. being the most prevalent. The Fufu pounding machine recorded the highest total isolates, while the pepper/tomato machine had the highest Salmonella isolates. Compared to similar studies, this research offers novel findings on the extent of contamination and specific genera of bacteria found in food milling machines in the Asante Mampong municipality. The study highlights the need for regular and rigorous checks on milling machines to minimize contamination and foodborne outbreaks in the food milling industry. The study's findings offer solutions to reducing foodborne illnesses locally and nationally, including increased awareness and licensing of milling machine operators to ensure good hygiene practices and minimize contamination. This research contributes to new knowledge on management practices and perceptions of operators towards microbial contamination in milling machines. Additionally, the study's relevance to the global discourse on food safety can aid in achieving Sustainable Development Goal 3 (Good Health and Well-being) and the Africa Union's Agenda 2063 in promoting food safety and nutrition security on the continent.