Joycelyn Quansah

PhD Overview

Leafy green vegetables are rich sources of nutrients and important components of Ghanaian diets. Pre and post harvest activities can affect the safety of vegetables. The study examined vegetable farming and selling practices; microbial and chemical quality of leafy green vegetables grown and sold in Accra; antibiotic resistance profiles of Salmonella isolated from the vegetables; and effectiveness of sanitation methods. Exotic and indigenous leafy green vegetables were analysed. The leafy green vegetables had poor microbial quality and therefore consumption without sanitizing must be discouraged.