Accra, July 8, GNA – A new community report by Emissafoods Ghana Ltd has highlighted major food safety challenges in Southern Ghana’s vegetable value chain, citing chemical and microbial hazards that pose risks to consumer health.
The report identified misuse of pesticides, polluted irrigation water, and microbial contamination from soil, manure, farming tools and poor market handling as the main food safety risks.
A statement issued by Emissafoods, signed by its Chief Executive Officer, Mr Kofi Arthur and copied to the Ghana News Agency said recent research showed that fresh vegetables and fruits in Ghana could contain pesticide residues above recommended limits and be contaminated with disease-causing organisms, including faecal coliforms, Escherichia coli (E. coli) and Salmonella.
The statement said the greatest risks originated on the farm, where unsafe irrigation water, excessive pesticide application and harvesting crops before the recommended waiting period after spraying could leave harmful chemical residues on produce.
Mr Arthur said microbial contamination could also occur through the use of raw manure, contaminated soil, and unsafe wash water.
“These problems often continue after harvesting when vegetables are packed in dirty crates, transported in unclean vehicles or sold under unsanitary market conditions,” he said.
He noted that the risks were particularly significant for vegetables commonly eaten raw, such as lettuce, peppers, and tomatoes.
Mr Arthur also introduced the phrase “The Kitchen Trinity” to describe pepper, tomatoes and onions, which he said were staple ingredients in almost every Ghanaian household.
“These are almost sacred food items in Ghanaian kitchens and therefore deserve national attention to ensure they are safe for consumption,” he said.
The statement said the Ghana Standards Authority was testing for pesticide residues, microbial contamination, heavy metals, mycotoxins and water quality, emphasising that food safety extended beyond appearance and freshness to include hidden chemical and biological hazards.
It said current policy priorities focused on strengthening food safety standards, expanding testing, promoting safer irrigation practices, and improving hygiene throughout the food chain.
Public health experts, it added, stressed that food could become contaminated at any stage from production to sale, making preventive measures essential across the entire value chain.
Research also recommended improved traceability systems, continuous farmer training, and stronger agricultural extension services to encourage routine adoption of good agricultural and handling practices.
However, the report noted that many farmers lacked regular training and access to clean irrigation water, while poor sanitation in some markets and limited inspection and testing capacity increased the likelihood of unsafe produce reaching consumers.
Emissafoods urged farmers to use clean irrigation water, follow pesticide label instructions, observe recommended pre-harvest intervals, and avoid using raw sewage or fresh manure near crops.
It also encouraged agricultural extension officers to provide regular training on pesticide safety, irrigation hygiene and post-harvest handling, while calling on market queens and traders to keep crates, tables, knives and transport vehicles clean and avoid exposing produce to waste.
Processors and food vendors were advised to wash vegetables with safe water and maintain proper hand and surface hygiene.
The report further urged regulators and local authorities to strengthen routine testing, improve market sanitation, and enforce food safety standards.
Consumers were encouraged to buy vegetables from traders who kept produce clean and protected, and to wash vegetables thoroughly with safe water. It also recommended soaking vegetables in water mixed with baking soda or vinegar for up to 15 minutes to help reduce pesticide residues before consumption.
The report concluded that safe water, responsible pesticide use and hygienic handling remained the most effective safeguards against foodborne diseases and chemical exposure.
It said improvements in those three areas would make vegetables produced in Southern Ghana safer for households, schools and markets.
GNA
Edited by Audrey Dekalu