A review of the microbial quality of locally processed fruits and vegetables: Implications for food safety in Ghana

Driven by consumer demand for convenience, minimally processed foods (MPFs) are increasingly consumed in Ghana. However, maintaining their freshness, nutrition, and safety is crucial. This review examines the safety and quality of MPFs, focusing on fresh-cut fruit, fruit juice, and vegetables. Ghana’s diverse food industry, ranging from street vendors to larger businesses, presents unique challenges in food safety. Studies from Ghana from the year 2000 were synthesised for this review, and in total, 38 articles were reviewed. Research on MPFs sold by various stakeholders’ highlights microbial contamination, with studies revealing harmful pathogens in salads and parasitic infections in vegetables. This underscores the need for consumer education on proper decontamination and storage techniques. A major contributor to contamination is poor hygiene during food preparation, leading to fecal coliform presence. While food safety education can address this, regulatory, structural, and economic barriers must also be addressed. Additionally, limited access to non-thermal preservation techniques results in heavy reliance on heat treatments, yet proper application methods remain unclear. This review stresses the need for improved hygiene, sanitation, and food safety education, alongside stronger regulatory measures. It also suggests strategies to keep MPFs fresh, safe, and nutritious. Importantly, these insights can benefit other developing nations facing similar challenges.