Identification of hazards and critical control point (CCP) for cassava fufu processing in South West Nigeria
A hazard analysis survey of wet fufu processing was carried out for Wve processors around Abeokuta. This analysis consisted of observing the raw materials and environment, watching all steps of the processing, recording pH during steeping/fermentation, and collecting of samples from diced cassava, w...
| Main Authors: | , , , , |
|---|---|
| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Elsevier
2008
|
| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/90834 |
| _version_ | 1855521002523459584 |
|---|---|
| author | Obadina, A.O. Oyewole, O.B. Sanni, Lateef O. Tomlins, Keith I. Westby, Andrew |
| author_browse | Obadina, A.O. Oyewole, O.B. Sanni, Lateef O. Tomlins, Keith I. Westby, Andrew |
| author_facet | Obadina, A.O. Oyewole, O.B. Sanni, Lateef O. Tomlins, Keith I. Westby, Andrew |
| author_sort | Obadina, A.O. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | A hazard analysis survey of wet fufu processing was carried out for Wve processors around Abeokuta. This analysis consisted
of observing the raw materials and environment, watching all steps of the processing, recording pH during steeping/fermentation,
and collecting of samples from diced cassava, washed cassava, soaked cassava and wet fufu for total viable count, Coliform,
Staphylococcal and Bacillus counts. The pH of steeping/fermentation for the processors varies between 4.08 and 4.58. The total
viable count increases with increase in pH level of the wet fufu and Coliforms, Bacillus cereus and Staphylococcus aureus were
isolated from the wet fufu. The presence of Coliforms, S. aureus and B. cereus indicates that the processing is carried out in a highly
contaminated environment. Education of processors on the hazards, critical control point (CCP) and the importance of
hygienic environment is imperative. Therefore, control measures and proper monitoring procedures for wet fufu processing are
suggested. |
| format | Journal Article |
| id | CGSpace90834 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2008 |
| publishDateRange | 2008 |
| publishDateSort | 2008 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | CGSpace908342024-08-27T10:35:28Z Identification of hazards and critical control point (CCP) for cassava fufu processing in South West Nigeria Obadina, A.O. Oyewole, O.B. Sanni, Lateef O. Tomlins, Keith I. Westby, Andrew wet fufu processing food safety hazards ph of steeping fermentation hazard analysis critical control point salmonella A hazard analysis survey of wet fufu processing was carried out for Wve processors around Abeokuta. This analysis consisted of observing the raw materials and environment, watching all steps of the processing, recording pH during steeping/fermentation, and collecting of samples from diced cassava, washed cassava, soaked cassava and wet fufu for total viable count, Coliform, Staphylococcal and Bacillus counts. The pH of steeping/fermentation for the processors varies between 4.08 and 4.58. The total viable count increases with increase in pH level of the wet fufu and Coliforms, Bacillus cereus and Staphylococcus aureus were isolated from the wet fufu. The presence of Coliforms, S. aureus and B. cereus indicates that the processing is carried out in a highly contaminated environment. Education of processors on the hazards, critical control point (CCP) and the importance of hygienic environment is imperative. Therefore, control measures and proper monitoring procedures for wet fufu processing are suggested. 2008-01 2018-02-06T12:14:59Z 2018-02-06T12:14:59Z Journal Article https://hdl.handle.net/10568/90834 en Limited Access Elsevier Obadina, A.O., Oyewole, O.B., Sanni, L.O., Tomlins, K.I. & Westby, A. (2008). Identification of hazards and critical control points (CCP) for cassava fufu processing in South-West Nigeria. Food Control, 19(1), 22-26. |
| spellingShingle | wet fufu processing food safety hazards ph of steeping fermentation hazard analysis critical control point salmonella Obadina, A.O. Oyewole, O.B. Sanni, Lateef O. Tomlins, Keith I. Westby, Andrew Identification of hazards and critical control point (CCP) for cassava fufu processing in South West Nigeria |
| title | Identification of hazards and critical control point (CCP) for cassava fufu processing in South West Nigeria |
| title_full | Identification of hazards and critical control point (CCP) for cassava fufu processing in South West Nigeria |
| title_fullStr | Identification of hazards and critical control point (CCP) for cassava fufu processing in South West Nigeria |
| title_full_unstemmed | Identification of hazards and critical control point (CCP) for cassava fufu processing in South West Nigeria |
| title_short | Identification of hazards and critical control point (CCP) for cassava fufu processing in South West Nigeria |
| title_sort | identification of hazards and critical control point ccp for cassava fufu processing in south west nigeria |
| topic | wet fufu processing food safety hazards ph of steeping fermentation hazard analysis critical control point salmonella |
| url | https://hdl.handle.net/10568/90834 |
| work_keys_str_mv | AT obadinaao identificationofhazardsandcriticalcontrolpointccpforcassavafufuprocessinginsouthwestnigeria AT oyewoleob identificationofhazardsandcriticalcontrolpointccpforcassavafufuprocessinginsouthwestnigeria AT sannilateefo identificationofhazardsandcriticalcontrolpointccpforcassavafufuprocessinginsouthwestnigeria AT tomlinskeithi identificationofhazardsandcriticalcontrolpointccpforcassavafufuprocessinginsouthwestnigeria AT westbyandrew identificationofhazardsandcriticalcontrolpointccpforcassavafufuprocessinginsouthwestnigeria |