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Updated: Jun 25, 2026

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在城市加纳探索猪肉生产链:重点小组讨论的见解

Henry Ofosu Addo1,2, Ayodele O Majekodunmi3, Antwi Joseph Barimah4

  • 1Department of Animal Biology and Conservation Science, College of Basic and Applied Sciences, University of Ghana, Accra, Ghana. henry.ofosu@stu.edu.gh.

BMC veterinary research
|May 19, 2025
PubMed
概括

加纳管理不善的养猪和屠宰做法,由于对动物传染病的监督和知识有限,造成了公共卫生风险. 加强监督和意识对于城市食品系统的食品安全和动物福利至关重要.

关键词:
免费放牧是一种自由放牧方式.在室内养动物.这些猪是猪.在屠宰前的处理.屠杀 屠杀 屠杀 屠杀 屠杀

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Optimal Foraging00:48

Optimal Foraging

How animals obtain and eat their food is called foraging behavior. Foraging can include searching for plants and hunting for prey and depends on the species and environment.
Primary Production01:06

Primary Production

The total amount of energy acquired by primary producers in an ecosystem is called gross primary production (GPP). However, of this energy, producers use some for metabolic processes, and some is lost as heat, decreasing the amount of energy available to the next trophic level. The remaining usable amount of energy is called the net primary productivity (NPP). In terrestrial ecosystems, NPP is driven by climate, while light penetration and nutrient availability drive NPP in aquatic ecosystems.
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Production Efficiency

Net production efficiency (NPE) is the efficiency at which organisms assimilate energy into biomass for the next trophic level. Due to low metabolic rates and less energy spent on thermoregulatory processes, the NPE of ectotherms (cold-blooded animals) is 10 times higher than endotherms (warm-blooded animals).
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Microbes in the Production of Fermented Foods

Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
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Sources of Food Contamination

Contamination of food by microbial agents and natural toxins poses significant risks to public health. These hazards can be introduced at various points across the food supply chain, ranging from environmental sources to processing and storage stages. Understanding these contamination pathways is critical for developing strategies to ensure food safety.Seafood is particularly vulnerable to contamination through both environmental exposure and microbial colonization. Toxins from harmful algal...
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Production of Organic Acids

Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...