Assessment of butter adulteration practices and associated food safety issues along the supply chain in traditional communities in the central highlands and southwest midlands of Ethiopia
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Title |
Assessment of butter adulteration practices and associated food safety issues along the supply chain in traditional communities in the central highlands and southwest midlands of Ethiopia
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Creator |
Gemechu, A.T.
Tola, Y.B. Dejene, T.K. Grace, Delia Aleka, F.B. Ejeta, T.T. |
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Subject |
food safety
dairying animal products butter |
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Description |
Butter adulteration practices and their health risks were assessed along the supply chains in the central highlands and south-western midlands of Ethiopia. Purposive sampling technique was used to select 1101 respondents. Based on the result of the cross-sectional study, fatty acid profiles of butter samples collected from retailers' shops were investigated to determine the extent of adulteration and understand the risks of food safety. The assessment showed that an average of 94% of the respondents were aware about practices of butter adulteration. The common butter adulterants identified include different brands of hydrogenated vegetable oils, Irish potato puree, banana pulps, water, melted tallow, wheat/maize dough, and buttermilk. The practice of adulteration significantly differed (P
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Date |
2021-05
2020-12-16T10:03:00Z 2020-12-16T10:03:00Z |
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Type |
Journal Article
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Identifier |
Gemechu, A.T., Tola, Y.B., Dejene, T.K., Grace, D., Aleka, F.B. and Ejeta, T.T. 2021. Assessment of butter adulteration practices and associated food safety issues along the supply chain in traditional communities in the central highlands and southwest midlands of Ethiopia. Journal of Food Protection 84(5): 885–895.
0362-028X https://hdl.handle.net/10568/110535 https://doi.org/10.4315/JFP-20-355 |
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Language |
en
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Rights |
Other
Limited Access |
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Format |
p. 885-895
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Publisher |
International Association for Food Protection
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Source |
Journal of Food Protection
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