Eleven schools in three different hygiene categories were given hygiene training as an interventi... more Eleven schools in three different hygiene categories were given hygiene training as an intervention to reported low hygiene standards. Staff hygiene knowledge scores, food temperature, food service time and microbiological quality of jollof rice (cooked rice in tomato sauce and fish) were measured before and after the intervention. Descriptive statistics and Wilcoxon's Signed-Rank Test for repeated measures on SPSS were used to evaluate the effect of GHP intervention. Staff hygiene knowledge and practice scores, food temperature, aerobic colony count (ACC) and Staphylococcus aureus load in ready to eat (RTE) meal improved significantly (p 0.05). Food hygiene training remains an essential legal and industrial requirement.
The study investigated the types of food hazards, the incidences and effect of foodborne diseases... more The study investigated the types of food hazards, the incidences and effect of foodborne diseases (FBD) in Senior Secondary Schools in Ghana. A questionnaire was used to collect data from 180 boarding school level 1 and 2 students from 45 sampled public schools in the Ashanti Region of Ghana and analysed with SPSS Version 21. Stones and insects in food received the highest complaints alongside food allergy and intolerance. Out of 180 students, 51.7% had experienced FBD with 21.1% of these reporting to health centers within their 1e2 years in school. FBD incidence rate was 3e12 times per academic year and 12% of the students had been absent from active academic work for as long as 5 days due to FBD with 10% spending between GHC 30.00 / 50.00 on medication per each episode. Students recommended improved GHP including standard cleaning procedures, food temperature control, available hand washing facilities with detergents at the dining halls and kitchens. Mandatory requirement of routine hygiene and food safety training for food handlers was required in schools with heightened monitoring, surveillance and law enforcement on acceptable practices. Supplier control across the food chain to reduce physical and chemical contaminants in agro products and food vendor's access control was required. Improving the quality and variety of school meals could also reduce dependence on other sources for food and help in controlling food safety risks. There was a need to increase awareness on the appropriate channels to report FBD incidence in schools for effective control measures and infection treatment.
A rapid high-performance liquid chromatographic (HPLC) method for the determination of nine bioge... more A rapid high-performance liquid chromatographic (HPLC) method for the determination of nine biogenic amines and trimethylamine (TMA) was developed. A derivatization procedure is reported. It involves dissolving benzoyl chloride in acetonitrile to enhance its reaction with biogenic amines. This was compared with benzoyl chloride dissolved in methanol and with only benzoyl chloride to find the optimal condition for benzoylation of biogenic amines in terms of time and derivatization conditions. A gradient elution system was used for analysis with a mixture of acetonitrile and HPLC grade water and took less than 7 min to complete the analysis. The application of this method to detect biogenic amines in herring stored at 2 ± 2°C and in modified atmosphere packing (MAP) was investigated. The concentrations of amines in herring held at 2 ± 2°C increased more rapidly than herring stored in MAP. The level of TMA in herring held at 2 ± 2°C was higher than herring stored in MAP. No significant differences were found in histamine concentrations between herring stored at 2 ± 2°C and in MAP during the early stages of storage period but there was a significant difference (P < 0.05) after 6 days of storage. Significant differences were found (P < 0.05) in concentrations of putrescine (after 6 days) and cadaverine (after 4 days) between herring held at 2 ± 2°C and in MAP.
In this study, three commercially available SPME fibre coated with different stationary phases we... more In this study, three commercially available SPME fibre coated with different stationary phases were compared as regards to the detection of selected compounds associated with the headspace of fresh Agaricus bisporus.
One of the factors that affect the yield of button mushrooms (Agaricus bisporus) is the quality o... more One of the factors that affect the yield of button mushrooms (Agaricus bisporus) is the quality of mushroom compost. To provide an optimal growth medium for mushrooms, it is important to understand the typical components of mushroom compost. The aims of this study were to isolate and identify volatile organic compounds (VOCs) and investigate patterns of change in selected VOCs during the different phases of the mushroom compost production process.
Eleven schools in three different hygiene categories were given hygiene training as an interventi... more Eleven schools in three different hygiene categories were given hygiene training as an intervention to reported low hygiene standards. Staff hygiene knowledge scores, food temperature, food service time and microbiological quality of jollof rice (cooked rice in tomato sauce and fish) were measured before and after the intervention. Descriptive statistics and Wilcoxon's Signed-Rank Test for repeated measures on SPSS were used to evaluate the effect of GHP intervention. Staff hygiene knowledge and practice scores, food temperature, aerobic colony count (ACC) and Staphylococcus aureus load in ready to eat (RTE) meal improved significantly (p 0.05). Food hygiene training remains an essential legal and industrial requirement.
The study investigated the types of food hazards, the incidences and effect of foodborne diseases... more The study investigated the types of food hazards, the incidences and effect of foodborne diseases (FBD) in Senior Secondary Schools in Ghana. A questionnaire was used to collect data from 180 boarding school level 1 and 2 students from 45 sampled public schools in the Ashanti Region of Ghana and analysed with SPSS Version 21. Stones and insects in food received the highest complaints alongside food allergy and intolerance. Out of 180 students, 51.7% had experienced FBD with 21.1% of these reporting to health centers within their 1e2 years in school. FBD incidence rate was 3e12 times per academic year and 12% of the students had been absent from active academic work for as long as 5 days due to FBD with 10% spending between GHC 30.00 / 50.00 on medication per each episode. Students recommended improved GHP including standard cleaning procedures, food temperature control, available hand washing facilities with detergents at the dining halls and kitchens. Mandatory requirement of routine hygiene and food safety training for food handlers was required in schools with heightened monitoring, surveillance and law enforcement on acceptable practices. Supplier control across the food chain to reduce physical and chemical contaminants in agro products and food vendor's access control was required. Improving the quality and variety of school meals could also reduce dependence on other sources for food and help in controlling food safety risks. There was a need to increase awareness on the appropriate channels to report FBD incidence in schools for effective control measures and infection treatment.
A rapid high-performance liquid chromatographic (HPLC) method for the determination of nine bioge... more A rapid high-performance liquid chromatographic (HPLC) method for the determination of nine biogenic amines and trimethylamine (TMA) was developed. A derivatization procedure is reported. It involves dissolving benzoyl chloride in acetonitrile to enhance its reaction with biogenic amines. This was compared with benzoyl chloride dissolved in methanol and with only benzoyl chloride to find the optimal condition for benzoylation of biogenic amines in terms of time and derivatization conditions. A gradient elution system was used for analysis with a mixture of acetonitrile and HPLC grade water and took less than 7 min to complete the analysis. The application of this method to detect biogenic amines in herring stored at 2 ± 2°C and in modified atmosphere packing (MAP) was investigated. The concentrations of amines in herring held at 2 ± 2°C increased more rapidly than herring stored in MAP. The level of TMA in herring held at 2 ± 2°C was higher than herring stored in MAP. No significant differences were found in histamine concentrations between herring stored at 2 ± 2°C and in MAP during the early stages of storage period but there was a significant difference (P < 0.05) after 6 days of storage. Significant differences were found (P < 0.05) in concentrations of putrescine (after 6 days) and cadaverine (after 4 days) between herring held at 2 ± 2°C and in MAP.
In this study, three commercially available SPME fibre coated with different stationary phases we... more In this study, three commercially available SPME fibre coated with different stationary phases were compared as regards to the detection of selected compounds associated with the headspace of fresh Agaricus bisporus.
One of the factors that affect the yield of button mushrooms (Agaricus bisporus) is the quality o... more One of the factors that affect the yield of button mushrooms (Agaricus bisporus) is the quality of mushroom compost. To provide an optimal growth medium for mushrooms, it is important to understand the typical components of mushroom compost. The aims of this study were to isolate and identify volatile organic compounds (VOCs) and investigate patterns of change in selected VOCs during the different phases of the mushroom compost production process.
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Papers by Tony Taylor
Senior Secondary Schools in Ghana. A questionnaire was used to collect data from 180 boarding school
level 1 and 2 students from 45 sampled public schools in the Ashanti Region of Ghana and analysed with
SPSS Version 21. Stones and insects in food received the highest complaints alongside food allergy and
intolerance. Out of 180 students, 51.7% had experienced FBD with 21.1% of these reporting to health
centers within their 1e2 years in school. FBD incidence rate was 3e12 times per academic year and 12%
of the students had been absent from active academic work for as long as 5 days due to FBD with 10%
spending between GHC 30.00 / 50.00 on medication per each episode. Students recommended
improved GHP including standard cleaning procedures, food temperature control, available hand
washing facilities with detergents at the dining halls and kitchens. Mandatory requirement of routine
hygiene and food safety training for food handlers was required in schools with heightened monitoring,
surveillance and law enforcement on acceptable practices. Supplier control across the food chain to
reduce physical and chemical contaminants in agro products and food vendor's access control was
required. Improving the quality and variety of school meals could also reduce dependence on other
sources for food and help in controlling food safety risks. There was a need to increase awareness on the
appropriate channels to report FBD incidence in schools for effective control measures and infection
treatment.
Upcoming Event - Poster Presentation by Tony Taylor
Senior Secondary Schools in Ghana. A questionnaire was used to collect data from 180 boarding school
level 1 and 2 students from 45 sampled public schools in the Ashanti Region of Ghana and analysed with
SPSS Version 21. Stones and insects in food received the highest complaints alongside food allergy and
intolerance. Out of 180 students, 51.7% had experienced FBD with 21.1% of these reporting to health
centers within their 1e2 years in school. FBD incidence rate was 3e12 times per academic year and 12%
of the students had been absent from active academic work for as long as 5 days due to FBD with 10%
spending between GHC 30.00 / 50.00 on medication per each episode. Students recommended
improved GHP including standard cleaning procedures, food temperature control, available hand
washing facilities with detergents at the dining halls and kitchens. Mandatory requirement of routine
hygiene and food safety training for food handlers was required in schools with heightened monitoring,
surveillance and law enforcement on acceptable practices. Supplier control across the food chain to
reduce physical and chemical contaminants in agro products and food vendor's access control was
required. Improving the quality and variety of school meals could also reduce dependence on other
sources for food and help in controlling food safety risks. There was a need to increase awareness on the
appropriate channels to report FBD incidence in schools for effective control measures and infection
treatment.