A Farm to Fork Risk Assessment for the Use of Wastewater in Agriculture in Accra, Ghana.
A Farm to Fork Risk Assessment for the Use of Wastewater in Agriculture in Accra, Ghana.
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DOI：
10.1371/journal.pone.0142346
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发表时间：
2015
期刊：
影响因子：
3.7
通讯作者：
Ensink J
中科院分区：
文献类型：
--
作者：
Antwi-Agyei P;Cairncross S;Peasey A;Price V;Bruce J;Baker K;Moe C;Ampofo J;Armah G;Ensink J
最大限度地减少消费者风险的必要性，特别是对于可以未经烹饪食用的食物，是一个持续的公共卫生问题，特别是在缺乏安全卫生和卫生习惯的地方。农业废水的使用与疾病风险有关，尽管其在疾病传播方面的相对重要性仍不清楚。本研究旨在确定食品链不同入口点农产品污染的关键风险因素。在加纳阿克拉的旱季和雨季，从田间、市场和厨房收集了500多份农产品和即食沙拉样本，并收集了300多份土壤和灌溉水样本。对所有样品进行E.大肠杆菌、人腺病毒和诺如病毒，使用标准微生物学程序和真实的时间RT-PCR。最后，通过观察和访谈评估了与农产品微生物质量相关的关键暴露。研究发现，超过80%的农产品样品被E。大肠杆菌，中位浓度范围为0.64 - 3.84 Log E。coli/g产品。从街头食品摊贩准备的沙拉被发现是最受污染的（4.23 Log E）。大肠杆菌/克），而沙拉的食用量亦超出可接受的健康标准。确定的农产品污染的主要风险因素是农场一级的灌溉水和土壤。产品的储存时间和温度对市场上销售的产品的质量有显着影响，而观察显示，用于冲洗产品销售前的洗涤水是脏的。结果发现，蔬菜的来源和有无卫生许可证对厨房的沙拉微生物质量有影响。这项研究认为，有必要管理生产风险因素在所有领域的沿着食物链，虽然它会更有效地优先在市场和厨房，由于成本，易于实施和公共卫生的意义。
The need to minimise consumer risk, especially for food that can be consumed uncooked, is a continuing public health concern, particularly in places where safe sanitation and hygienic practices are absent. The use of wastewater in agriculture has been associated with disease risks, though its relative significance in disease transmission remains unclear. This study aimed at identifying key risk factors for produce contamination at different entry points of the food chain. Over 500 produce and ready-to-eat salad samples were collected from fields, markets, and kitchens during the dry and wet seasons in Accra, Ghana, and over 300 soil and irrigation water samples were collected. All samples were analysed for E. coli, human adenovirus and norovirus using standard microbiological procedures, and real time RT-PCR. Finally, critical exposures associated with microbial quality of produce were assessed through observations and interviews. The study found that over 80% of produce samples were contaminated with E. coli, with median concentrations ranging from 0.64 to 3.84 Log E. coli/g produce. Prepared salad from street food vendors was found to be the most contaminated (4.23 Log E. coli/g), and that consumption of salad exceeded acceptable health limits. Key risk factors identified for produce contamination were irrigation water and soil at the farm level. Storage duration and temperature of produce had a significant influence on the quality of produce sold at markets, while observations revealed that the washed water used to rinse produce before sale was dirty. The source of produce and operating with a hygiene permit were found to influence salad microbial quality at kitchens. This study argues for a need to manage produce risk factors at all domains along the food chain, though it would be more effective to prioritise at markets and kitchens due to cost, ease of implementation and public health significance.