Development of an integrated quality assurance system for the traditional sun-dried anchovy industry in Ghana

Abstract

The traditional sun-dried anchovy industry in Ghana was investigated for a critical appraisal of the technological aspects of the process. The physical, chemical, microbiological and sensory quality implications of all the operations involved in handling, drying and storage of the fish were evaluated. The results were used to assess the potential hazards in the traditional sun-dried anchovy production chain and to identify critical control points for the development of an integrated quality assurance system. Operational guidelines recommended were based on pilot scale production and storage trials. Potential safety and spoilage hazards identified in the traditional sun-dried anchovy industry include excess contamination of raw, processed, and stored fish with pathogenic bacteria, spoilage microorganisms and storage insect pests. Both the severity of the safety hazards and the likelihood of provoking diseases were found to be high in most cases. Critical control points identified for the control of the hazards in the sun-dried anchovy delivery chain include raw fish quality and handling from landing to drying site, drying rate and general environmental conditions, storage conditions and hygiene and sanitation procedures. Critical limits have been been established for each processing and storage steps to ensure that microbiological, chemical and sensory quality characteristics are satisfied. An effective monitoring procedure has been suggested to include: inspection of raw fish for freshness at both landing and processing sites, ensuring proper drying through visual observation, and frequent inspection of stored fish for insect infestation and mould growth. Sun-dried anchovies for storage should be assessed for dryness by visual observation and hand feel. A few corrective measures have been suggested to be taken when results of monitoring show that a critical control point is not under control