Knowledge And Awareness Of Food Adulterants And Its Health Implications On Consumers

Abstract

Food adulteration is a huge societal issue. Adulteration of food items has been common in Ghana, particularly in products
marketed in cities and towns, where innocent consumers are duped owing to sub-standards/poor quality of food products,
posing a severe health concern. The study aimed to assess knowledge and awareness of food adulterants and their health
implications on consumers. A cross-sectional research design was used to collect the data from customers in the Kumasi
Metropolis. Customers who frequent any of the catering establishments made up the study demographic. The study targeted
a sample size of 400 respondents which included 100 restaurant owners, 50 food vendors, 150 chop bar owners, and 100
food, joint operators, using a multi-cluster sampling approach. The data were gathered through the use of a questionnaire.
Cronbach's alpha was used to assess the reliability (internal consistency) of the components that made up each construct.
Experts in the industry of catering and hospitality were contacted to assess the questionnaire's validity. The data were
descriptively analysed in frequencies and percentages. The study revealed that about 90% of the respondents identified
roasted corn, ground roasted barley, sawdust, plants roots, colour, and sugar as substances often used to adulterate food
products in Ghana. It was concluded that consumers had average knowledge about the health implication of food
adulteration and a small section of food providers and consumers knew that continuous consumption of adulterated food
could result in health problems. It was recommended to the Public Health Directorate of the Ghana Health Service to have
a policy those resource health facilities across the country with a relevant document on food adulteration that can be freely
given to the local people.