Chicken is an excellent source of good quality protein, but it is highly susceptible to microbial contamination and often implicated in food borne disease. The microbiological quality of chicken at different retail outlets (supermarkets, local markets and farms) in Accra was investigated, and D 10 -values of E. coli in refrigerated and frozen retailed chicken was determined. The microbiological quality of chicken was studied by analyzing 27 chicken thigh samples collected from the retail outlets. D 10 -value of Escherichia coli was determined by using a linear regression model after gamma irradiation of inoculated chicken samples with doses of 0, 150, 300, 450, 600, 750 and 900 Gy. Mean total viable counts for the supermarkets, local markets and farms were 6.46, 6.91 and 6.57 log 10 cfu/g respectively. Mean total coliform counts for the supermarkets, local markets and farms were 3.80, 3.46 and 3.14 log 10 cfu/g respectively and the mean S. aureus counts were also 2.32, 2.28 and 2.70 log 10 cfu/g respectively. There were no significant differences (p > 0.05) between the mean total viable count, total coliform counts and S. aureus count for the supermarkets, local markets and the farms. Mean counts of E. coli detected at the supermarket, local markets and farms were 1.27, 2.59 and 2.74 log 10 cfu/g respectively. Salmonella spp. was detected in 2 out of the 27 samples. Fifty-two percent and 70% of samples respectively had total viable counts and total coliform counts within the microbial safety standards. Mean D 10 -values of E. coli were 0.22 and 0.32 kGy in refrigerated and frozen chicken respectively. Presence of pathogenic bacteria in fresh chicken sold in some retail outlets in Accra was confirmed. Low D 10 -values of E. coli especially under refrigerated conditions suggest susceptibility to low dose irradiation and possibility of controlling spoilage and pathogenic microflora of fresh poultry.

Objectives Tomato is a popular fruit that makes significant contributions to human nutrition for its content of sugars, acids, vitamins, minerals, lycopene, and other constituents. The fruit, however, has a short shelf life due to its climacteric nature. In view of this, an experiment was conducted to determine the effect of postharvest treatment on the physicochemical properties of fresh tomato fruits. Materials and Methods Freshly harvested tomato fruits were subjected to 0, 1, 2, 3, and 4 kGy gamma radiation and stored at 10 ± 1°C and 28 ± 1°C. Parameters analysed during the study include pH, total titratable acidity, weight loss, total solids, and moisture content of the sample. Results At both storage temperatures, results of the analyses were in the range of 2.80%–38.67% for weight loss, 0.23%–0.51% for total titratable acidity, 3.5%–5.0% for total soluble solids, 94.43%–96.53% for moisture content, and pH was generally low in the samples stored at 10 ± 1°C. Generally, gamma irradiation had an effect on the total soluble solids, total titratable acids, pH values, and moisture content and physiological weight loss at both storage temperatures. Conclusion From the study, storing Burkina variety at a low temperature preserves the tomato fruits better than storing them at ambient temperature.

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Results are presented indicating a linear relationship between irradiation dose (10-60 kGy) and the quantity of 2-dodecylcyclobutanone produced in irradiated frozen (-46°C) chicken meat. 2-Dodecylcyclobutanone was found in chicken meat sterilized (at -40°C) by gamma and electron beam irradiation 12 years previously and used for toxicity clearance. After freeze-drying the irradiated chicken samples still contained 2-dodecylcyclobutanone indicating that it was present in the diets tested. The compound was not detected in chicken meat sterilized by thermal processing 13 years ago. In addition, there was evidence that 2-tetradecylcyclobutanone was also present in the irradiation sterilized samples.