PROF. FREDERICK ADZITEYProfessorDEPARTMENT OF Animal ScienceFACULTY OF AGRICULTURE, FOOD AND CONSUMER SCIENCESNYANKPALA Campus
Background
Frederick Adzitey (PhD) is a Professor and Head of the Department of Animal Science (ANS). He has served as Head of 海角乱伦社区Meats Unit, Postgraduate Coordinator of ANS Department, Quality Assurance Officer of the Department of Veterinary Science and Exams Officer of the Department of Food Science and Technology. He has more than 13 years鈥� professional experience with the 海角乱伦社区. He has published more than 120 articles in peer reviewed journals and has attended several local and international conferences. He has provided instruction in Meat Science, Food Safety and Animal Science. He undertakes research in the areas of meat processing and technology; isolation, identification and control of foodborne/waterborne pathogens; antibiotic resistance and molecular characterization of foodborne/waterborne pathogens and studying of foodborne and waterborne pathogens in one health-context. Prof. Frederick Adzitey is a member of the International Association for Food Protection, Applied Microbiology International, Ghana Society for Animal Production, and Ghana Animal Science Association, Ghana Young Academy and TWAS Young Affiliate. He has been involved in international collaborative research with Researchers from South Africa, Malaysia, Indonesia and United Kingdom.
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Email: fadzitey@uds.edu.gh or adzitey@yahoo.co.uk
Aduah, M., Adzitey, F., Ekli, R., Teye, A.G. and Huda, N. (2023). Phenotypic antimicrobial resistance of Salmonella enterica isolated from meats, humans and working tools. Journal of Food: Microbiology, Safety & Hygiene, 8:1-7.
Abraham, D.T., Ansah, T. and Adzitey, F. (2022). Factors influencing consumer preference for beef or chevon in the Northern Region of Ghana. Agricultural and Food Science Journal of Ghana, 15:1605-1617.
Akwetey, W.Y., Teye, G.A. and Adzitey, F. (2022). Cured characteristics of non-nitrite-ham produced with Ocimum gratissimum as additive. International Journal of Agricultural Research, Innovation and Technology, 12(2): 60–63.
Lawal, M. and Adzitey, F. (2022). Online ordering and delivery of ready-to-eat foods in Ghana: a call for policy towards ensuring food safety in the service. Journal of Food Safety and Hygiene, 8 (3): 144-155.
Anachinaba, I.A., Adzitey, F., Brown, C.A. and Boateng, E.F. (2022). Knowledge and perception of farmers in Tema metropolis, Ghana on microbiological meat safety, antibiotic resistance and antibiotic residues. African Journal of Health, Safety and Environment, 3 (2): 13-30,
Adzitey, F., Yussif, S., Ayamga, R., Zuberu, S., Addy, F., Adu-Bonsu, G., Huda, N. and Kobun, R. (2022). Antimicrobial susceptibility and molecular characterization of Escherichia coli recovered from milk and related samples. Microorganisms, 10(7):1335.
Anachinaba, I.A., Adzitey, F., Teye, G.A., Brown, C.A. and Boateng, E.F. (2022). Knowledge and perception of consumers on microbiological meat safety, antibiotic resistance and residues in Tema Metropolis, Ghana. Journal of Agriculture and Food Sciences, 20: 135-153.
Marlida, Y., Azizah, H., Nur, Y.S., Adzitey, F., Julmohammad, N. and Huda, N. (2022). Potravinarstvo Slovak Journal of Food Sciences, 16: 279-286.
Aduah, M., Adzitey, F., Amoako, D.G., Abia, A.L.K., Ekli, R., Teye, G.A., Shariff, A.H.M. and Huda, N. (2021). Not all street food is bad: Low prevalence of antibiotic-resistant Salmonella enterica in ready-to-eat (RTE) meats in Ghana is associated with good vendors’ knowledge of meat safety. Foods, 10:1011.
Adzitey, F., Huda, N. and Shariff, A.H.M. (2021). Phenotypic antimicrobial susceptibility of Escherichia coli from raw meats, ready-to-eat meats, and their related samples in one health context. Microorganisms, 9: 326.
Adzitey, F., Asante, J., Kumalo, H.M., Khan, R.B., Somboro, A.M. and Amoako, D.G. (2020). Genomic investigation into the virulome, pathogenicity, stress response factors, clonal lineages, and phylogenetic relationship of Escherichia coli strains isolated from meat sources in Ghana. Genes, 11, 1504.
Abass, A., Adzitey, F. and Huda, N. (2020). Escherichia coli of ready-to-eat (RTE) meats origin showed resistance to antibiotics used by farmers. Antibiotics, 2020, 9, 869; doi:10.3390/antibiotics9120869.
Adzitey, F., Assoah-Peprah, P., Teye, G.A., Somboro, A.M., Kumalo, H.M. and Amoako, D.G. (2020). Prevalence and antimicrobial resistance of Escherichia coli isolated from various meat types in the Tamale, Metropolis of Ghana. International Journal of Food Science, 2020: 1-7.
Adua, E.A., Adzitey, F. and Huda, N. (2020). Nutritional composition, physiochemical analysis, sensory properties and economics of raw and roasted “niri” (Citrullus vulgaris) chaff extended beef sausages. Journal of Animal Health and Production, 8(4): 212-220.
