Dr Daniel Anang

Dr Daniel Anang

Senior Lecturer in Food Science and Technology

My profile

Biography

Academic and professional qualifications

My role at Manchester Metropolitan University is as Senior Lecturer (Food Science and Technology) involved in teaching both undergraduate and postgraduate. Subject areas includes Food Safety and Health, Food Microbiology and HACCP, Food Commodities, Food Processing and Preservation, Processing and Storage of Animal Products and many more. I am also involved in the supervision of both undergraduate projects and postgraduate research students.

Prizes and awards

BSc (Hon), MSc, PhD, PGC-AP FHEA

Membership of professional associations

  • MSOFHT
  • Associate Member CIEH

Get in touch

0161 247 6461
C2.24 Cavendish South

Projects

  • Microbial Food Safety Risk Assessment
  • Microbial Food Decontamination and Shelf life
  • Food-borne Pathogen control, including Campylobacter, Salmonella, E. coli and Listeria
  • Studies into the incorporation of different fibre sources into meat products and other foods

Research outputs

Key research interests are the control of food-borne pathogens, particularly Campylobacter, Salmonella, E. coli andListeria, in meat and poultry and their products. The control of foodborne pathogens pre-harvest and during processing using various novel technologies including the use of organic acids, ozone, non-thermal atmospheric plasma and other natural preservatives.

Studies to understand the interactions of production, handling, processing, and environmental factors on pathogens, e.g.campylobacter and their infections in the live animal. This will contribute to the development of measures to reduce contamination of the final product and infections in humans by these pathogens. Although there is some information in the literature about the colonisation of poultry with campylobacter, there is still more to understand to enable development of effective control measures for the increasing incidence of food poisoning for the pathogen.

Other research interest includes studies into the incorporation of different fibre sources into meat products and other foods products. There are a number of such high fibre sources, which are the by-products of other processed foods, not currently explored, with potential use in food product.

Their incorporation into food products will provide health benefit of high fibre diets to human health. Before these by-products can be used, there is a need to study their profile and develop ideas to incorporate the fibre into various food products. The benefit of consumption of such high fibre foods will be the lowering of the incidence of some form of cancers such as colon cancer.

Microbial Food Safety Risk Assessment 
Microbial Food Decontamination and Shelf life

  • Chapters in books

    Anang, D.M., Fuseini, A. (2023) 'Production of cultured meat: challenges and opportunities.' Future Proteins: Sources, Processing, Applications and the Bioeconomy. pp. 285-310.

    Zerin, I., Farzana, N., Muhammad Sayem, A., Anang, D.M., Haider, J. (2019) 'Potentials of Natural Dyes for Textile applications.' In Hashmi, S. (ed.) Reference Module in Materials Science and Materials Engineering. Elsevier,

    Anang, D.M. (2014) 'Meat Processing.' In Tiwari, B.K., Norton, T., Holden, N.M. (ed.) Sustainable Food Processing. West Sussex, UK: Wiley Blackwell, pp. 169-193.

  • Media

    BBC, Food inpsectors - Series 3 Episode 3.

  • Reports

    Anang, D.M., Teye, G.A., Gyemfi, N.K.A. The Use of Solar Dried Yam in Comminuted Meat Products.

    Anang, D.M. Report on the Microbiology of Fish Balls.

  • Journal articles

    Moda, H., Anang, D.M., Moses, N., Manjo, F.M., Joshua, V.I., Nwadike, C., Doka, P., Danjin, M. (2022) 'Pesticide Safety Awareness among Rural Farmers in Dadinkowa, Gombe State, Nigeria.' International Journal of Environmental Research and Public Health, 19(21) pp. 13728-13728.

    Anang, D.M., Amofa-Diatuo, T., Barba, F.J., Tiwari, B.K. (2017) 'Development of new apple beverages rich in isothiocyanates by using extracts obtained from ultrasound-treated cauliflower by-products: Evaluation of its physical properties and consumer acceptance.' Journal of Food Composition and Analysis, 61pp. 73-81.

    Adegboye, O.R., Smith, C., Anang, D., Musa, H. (2016) 'Comparing and Contrasting Three Cultural Food Customs from Nigeria and Analyzing the Nutrient Content of Diets from These Cultures with the Aim of Proffering Nutritional Intervention..' Critical reviews in food science and nutrition, 56(15) pp. 2483-2494.

    Anang, D.M., Rusul, G., Moda, H.M. (2015) 'Inhibitory Effects of oxalic acid on Listeria monocytogenes , Salmonella Enteritidis and Escherichia coli O157:H7 inoculated onto Chicken Breast stored at 4°C.' International Journal of Food Science, Nutrition and Dietetics (IJFS), 4(6) pp. 233-238.

    Young, H., Anang, D.M., Tiwari, B.K. (2014) 'Shelf life and textural properties of cooked-chilled black tiger prawns (Penaeus monodon) stored in vacuum pack or modified atmospheric packaging at 4 or 20°C.' Food Packaging and Shelf Life, 2(2) pp. 59-64.

    Anang, D.M., Rusul, G., Ling, F.H., Bhat, R. (2010) 'Inhibitory effects of lactic acid and lauricidin on spoilage organisms of chicken breast during storage at chilled temperature..' Int J Food Microbiol, 144(1) pp. 152-159.

    Anang, D.M., Rusul, G., Bakar, J., Ling, F.H. (2007) 'Effects of lactic acid and lauricidin on the survival of Listeria monocytogenes, Salmonella enteritidis and Escherichia coli O157:H7 in chicken breast stored at 4 °C.' Food Control, 18(8) pp. 961-969.

    Anang, D.M., Rusul, G., Radu, S., Bakar, J., Beuchat, L.R. (2006) 'Inhibitory effect of oxalic acid on bacterial spoilage of raw chilled chicken..' J Food Prot, 69(8) pp. 1913-1919.

    Donkoh, A., Anang, D.M., Atuahene, C.C., Hagan, M.A.S. (2002) 'Influence of processing temperature on chemical composition of solar-dried blood meal and on performance of broiler chickens.' Journal of Animal and Feed Sciences, 11(3) pp. 497-505.

    Donkoh, A., Atuahene, C.C., Anang, D.M., Badu-Botah, E.K., Boakye, K.T. (2002) 'Response of broiler chickens to the dietary inclusion of Chromolaena odorata leaf meal.' Journal of Animal and Feed Sciences, 11(2) pp. 309-319.

    Atuahene, C.C., Donkoh, A., Anang, D.M., Boateng, J. (2002) 'A note on the use of breadfruit meal (Artocarpus incisus) as a feed ingredient for broiler chickens.' Journal of Animal and Feed Sciences, 11(2) pp. 321-329.

    Donkoh, A., Anang, D.M., Atuahene, C.C., Koomson, B., Oppong, H.G. (2001) 'Further studies on the use of solar-dried blood meal as a feed ingredient for poultry.' Journal of Animal and Feed Sciences, 10(1) pp. 159-167.

    Donkoh, A., Atuahene, C.C., Anang, D.M., Ofori, S.K. (1999) 'Chemical composition of solar-dried blood meal and its effect on performance of broiler chickens.' Animal Feed Science and Technology, 81(3-4) pp. 299-307.

  • Conference papers

    Lu, Y., Walsh, S., Anang, D., Moda, H. (2022) 'Assessment of frontline healthcare workers Quality of Work Life (QoWL) during the Covid-19 pandemic - a comparative study between China and UK.' 13. 6/2/2022 - 10/2/2022. Elsevier,

    Zerin, I., Sayem, A.S.M., Anang, D.M., Bajwa, S. (2017) 'Traditional Cotton Dyeing with Natural Dyes from Plants: Colourimetric Analysis and Antibacterial Efficacy.' In 4th Textile Research Conference (TRC). Dhaka, Bangladesh, 30/9/2017 - 30/9/2017. The Clothing institute,

    Anang, D.M., Rusul, G., Radu, S., Bakar, J. (2003) 'Extending the Shelf-life of Fresh Chicken Using Oxalic acid and Lauricidin – A Preliminary Study.' 15/10/2003 - 18/10/2003.

    Anang, D.M., Okai, D.B., Quarcoo, F., Buadu, M.K., Kwarteng, F.A. (2000) 'Evaluation of sawdusts from ten (10) different wood species for the smoking of pork sausages.' In 25th Ghana Animal Science Symposium. Kwame Nkrumah University of Science and Technology, Kumasi, Ghana, 4/10/2000 - 7/10/2000.

    Anang, D.M., Atuahene, C.C., Donkoh, A., Ayuba, A., Akpagloh, A. (2000) 'The effect of water restriction on the performance of layer hens in the hot humid tropics.' In 25th Ghana Animal Science Symposium. Kwame Nkrumah University of Science and Technology, Kumasi, Ghana, 4/10/2000 - 7/10/2000.

    Anang, D.M., Donkoh, A., Atuahene, C.C., Hagan, M.A.S., Ayuba, A. (2000) 'Influence of processing temperature on chemical composition of solar-dried blood meal and its effect on performance of broiler chickens.' In 25th Ghana Animal Science Symposium. Kwame Nkrumah University of Science and Technology, Kumasi, Ghana, 4/10/2000 - 7/10/2000.

    Anang, D.M., Okai, D.B., Oteng-Adu, M., Akowuah, J.K. (2000) 'Relationship between liveweight at slaughter and various cut in Large White pigs..' In 25th Ghana Animal Science Symposium. Kwame Nkrumah University of Science and Technology, Kumasi, Ghana, 4/10/2000 - 7/10/2000.

    Anang, D.M., Bulley, J.A., Akowuah, J.K. (2000) 'Solar Drying of Pork.' In 25th Ghana Animal Science Symposium. Kwame Nkrumah University of Science and Technology, Kumasi, Ghana, 4/10/2000 - 7/10/2000.

    Anang, D.M., Sheard, P.R. (1999) 'The storage of meat at high temperature using brine or acetic acid.' In 11th Conference of the Ghana Society of Animal Production. Kumasi, Ghana, 24/8/1999 - 28/8/1999.

    Anang, D.M., Akwetey, W.Y. (1998) 'The Effect of Preslaughter Fasting on Carcass and Meat Quality in Pigs.' In 24th Ghana Animal Science Symposium. Kumasi, Ghana, 26/8/1998 - 29/8/1998.

  • Presentations

    Anang, D.M., Rusul, G. (2004) Managing Risks for Better Food Safety. [Presentation] J.W. Marriot Hotel, Kuala Lumpur, Malaysia,23/9/2004.

    Anang, D.M., Rusul, G. (2003) Emerging Pathogens- Challenges to Franchise and Catering Business. [Presentation] 2003.

    Anang, D.M., Rusul, G. (2003) Food Safety : Perspectives & Challenges. [Presentation] Concorde Inn KLIA, Kuala Lumpur, Malaysia,29/4/2003.

  • Theses and dissertations

    Anang, D.M. (2006) Decontamination of Chicken Breasts Using Organic Acids and Lauricidin.

    Anang, D.M. (1996) The use of acetic acid or brine for the storage of meat at high temperatures.

    Anang, D.M. (1994) Fish as extender in (Fresh and Smoked) beef and pork products.