Unsafe farming and food handling practices are exposing consumers in Southern Ghana to serious health risks, according to a new report by Emissafoods Ghana Ltd, which is calling for urgent action to strengthen food safety across the country’s vegetable value chain.
The community report identifies the misuse of pesticides, contaminated irrigation water and poor hygiene during harvesting, transportation and marketing as major factors contributing to chemical and microbial contamination of vegetables consumed daily by Ghanaians.
According to the report, fresh produce, particularly vegetables commonly eaten raw, may contain pesticide residues above acceptable safety limits and harmful microorganisms such as Escherichia coli (E. coli), Salmonella and faecal coliform bacteria.
In a statement signed by the Chief Executive Officer of Emissafoods Ghana Ltd, Mr Kofi Arthur, the company said many of the food safety threats originate on farms, where excessive pesticide application, the use of polluted irrigation water and failure to observe recommended waiting periods after spraying leave dangerous residues on vegetables before they reach consumers.
The report also noted that contamination continues beyond the farm through the use of raw manure, contaminated soil, dirty harvesting equipment and unhygienic handling at markets.
It warned that poor post-harvest practices, including transporting vegetables in unclean vehicles and storing produce in dirty crates, further increase the likelihood of contamination.
Mr Arthur described peppers, tomatoes and onions—popular staples in Ghanaian cuisine—as “The Kitchen Trinity,” stressing that their widespread consumption makes food safety an issue of national importance.
He called for greater public attention to ensuring these essential food items remain safe from production through to consumption.
The report acknowledged ongoing efforts by the Ghana Standards Authority to monitor pesticide residues, microbial contamination, heavy metals and water quality but noted that limited inspection capacity, inadequate farmer education and poor sanitation in some markets continue to undermine food safety.
It recommended expanding farmer training programmes, strengthening agricultural extension services, improving traceability systems and increasing routine testing to reduce food safety risks throughout the supply chain.
Emissafoods further urged farmers to use clean irrigation water, apply pesticides responsibly and comply with recommended pre-harvest intervals, while advising traders and market operators to maintain clean storage facilities, transport vehicles and selling environments.
Food processors and vendors were encouraged to adopt strict hygiene practices, including washing vegetables with safe water and maintaining clean preparation surfaces.
Consumers were also advised to purchase vegetables from vendors who observe good hygiene practices and to wash produce thoroughly before consumption. The report recommends soaking vegetables in water mixed with baking soda or vinegar for up to 15 minutes as an additional measure to reduce pesticide residues.
The report concludes that improving water quality, promoting responsible pesticide use and ensuring hygienic handling throughout the food chain are essential to protecting public health and reducing foodborne diseases in Ghana.
