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 (log 10 CFU/g) ranged from 6.61±1.25 to 8.29±1.02. The total of coliform count (log 10 CFU/g) ranged from 8.50±0.57 to 5.61±1.51. Salmonella count (log 10 CFU/g) ranged from 2.91±3.19 to 7.39±0.45. Staphylococcus, Bacillus and Pseudomonas counts (log 10 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.

African giant snail is a popular alternative source of animal protein in Ghana and many other countries. The meat is high in lean protein and mineral elements. Ready-to-use meat obtained from snails can compete with animal proteins found on the market. After shelling, snails produced some slime that interfered with preparation and processing of the meat. This study aimed to provide consumers with ready-to-use fresh snails conveniently available on the market. The best treatment for eliminating slime from snails was determined using a 2×10×3 factorial design. Vinegar plus salt treatment was the most effective slime removal treatment which led to a significant weight loss. Irradiation at all doses most effectively reduced the microbial load of snails after slime removal. A 6×4×3 factorial design was used for the shelf-life study. Irradiation at 1.5 and 3 kGy extended the shelf life of fresh snails by 14 extra days with the lowest microbial load. Radiation did not affect the fat and mineral content, but the protein content increased. Panelists preferred irradiated snails even though they had different odours and aromas. This study concluded that irradiating fresh snails even at lower doses can extend the shelf-life of fresh snails under refrigeration temperature.