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A.Parry-Hanson Kunadu; BSc (Alberta), MSc/MPhil, PhD (Pretoria)

A.Parry-Hanson Kunadu; BSc (Alberta), MSc/MPhil, PhD (Pretoria)
Lecturer
aparry-hanson@ug.edu.gh

 

RESEARCH INTEREST

My research interests have been in the area of food safety and quality of water, vegetables, meat, fish and dairy. I am also interested in fermentation, bacterial stress response and molecular methods applied in food microbiology

AREA OF SPECIALIZATION

Food Microbiology particularly Food Safety

SELECTED PUBLICATIONS

  1. Kunadu, A. P. H., Aboagye, E. F., Colecraft, E. K., Otoo, G. E., Adjei, M. Y., Acquaah, E., ... & Amissah, J. J. (2019). Low Consumption of Indigenous Fresh Dairy Products in Ghana Attributed to Poor Hygienic Quality. Journal of food protection, 82(2), 276-286.
  2. Ovai, B., Akunzule, A. N., & Kunadu, A. P. H. (2019). Assessment of the Subjective Food Safety Knowledge, Attitudes and Practices of Informal Live Bird Traders in Accra, Ghana. Food Protection Trends, 39(1), 62-73.
  3. Kunadu, A. P. H., Holmes, M., Miller, E. L., & Grant, A. J. (2018). Microbiological quality and antimicrobial resistance characterization of Salmonella spp. in fresh milk value chains in Ghana. International journal of food microbiology, 277, 41-49.
  4. Parry-Hanson, A. A., Jooste, P. J. and Buys, E. M., 2010. Relative gene expression in acid-adapted Escherichia coli O157:H7 during lactoperoxidase and lactic acid challenge in Tryptone Soy Broth. Microbiological Research 165, 546-556.
  5. Parry-Hanson, A., Jooste, P. J. and Buys, E. M., 2009. Inhibition of Escherichia coli O157:H7 in commercial and traditional fermented goat milk by activated lactoperoxidase. Dairy Science and Technology 89, 613-625.
  6. Parry-Hanson A., Jooste P. J., Buys E. M., 2009. The influence of lactoperoxidase, heat and low pH on survival of acid-adapted and non-adapted Escherichia coli O157:H7 in goat milk. International Dairy Journal 19, 417-421.
  7. Minnaar, A., Nortjé, K., Parry-Hanson, A.M.A., Buys, E., 2009. Use of irradiation to improve the safety and quality of ethnic South African foods. Part I: Combined edible coating and irradiation treatment on sensory and microbiological quality of moist beef biltong. In: Irradiation To Ensure The Safety And Quality Of Prepared Meals. International Atomic Energy Agency. pp. 219-229.
  8. Minnaar, A., Nortjé, K., Parry-Hanson, A.M.A., Buys, E., 2009. Use of irradiation to improve the safety and quality of ethnic South African foods. Part II: Effect of gamma irradiation on the sensory and microbiological quality of ready-to-eat bovine tripe. In: Irradiation To Ensure The Safety And Quality Of Prepared Meals. International Atomic Energy Agency. pp. 231-244.
  9. Parry-Hanson, A., Hall, A., Minnaar, A. and Buys, E. M., 2008. Use of g-irradiation to reduce Clostridium perfringens on ready-to-eat bovine tripe. Meat Science 78, 194-201.