Evidence map›Paper›PMID 42254419›Full record

ArticleFood science & nutrition2026

Vendor Hygiene Practices, Temporal Variation, and Microbial Quality of Soya Kebabs Sold in Public and Private Basic Schools in Sunyani, Ghana.

Afia Sakyiwaa Amponsah, Barikisu Mohammed, Moses Golly, Emmanuel Tetteh Doku, Belinda Agyei-Poku

Abstract read
In one paragraph

Article in Food science & nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

5 authors.

Afia Sakyiwaa AmponsahDepartment of Hospitality and Tourism Sunyani Technical University Sunyani Ghana.ORCID https://orcid.org/0009-0009-0511-4860
Barikisu MohammedDepartment of Hospitality and Tourism Sunyani Technical University Sunyani Ghana.
Moses GollyDepartment of Hospitality and Tourism Sunyani Technical University Sunyani Ghana.ORCID https://orcid.org/0000-0002-5573-4103
Emmanuel Tetteh DokuDepartment of Pharmaceutical Sciences Sunyani Technical University Sunyani Ghana.
Belinda Agyei-PokuDepartment of Hospitality and Tourism Sunyani Technical University Sunyani Ghana.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Food safety in basic schools across developing countries poses significant public health challenges. Soya kebabs, popular protein-rich snacks sold in Ghanaian schools, have received limited microbiological safety assessment despite widespread consumption. This study investigated the microbial quality of soya kebabs sold in basic schools (covering primary and junior high education, grades 1-9) within Sunyani Municipality, Ghana, examining relationships between vendor hygiene practices and contamination levels. A cross-sectional study was conducted across 25 basic schools from March to June 2025. Soya kebab samples (

Indexed as

basic schoolsfood safetyGhanamicrobial contaminationsoya kebabsvendor hygiene

Identifiers

PMID42254419
PMCPMC13239884

What OpenQuestion holds

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LicenceCC BY
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Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.