Identification of hazards and critical control points (CCP) for cassava fufu processing in South-West Nigeria
A hazard analysis survey of wet fufu processing was carried out for five 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,...
Gespeichert in:
| Veröffentlicht in: | Food control 2008, Vol.19 (1), p.22-26 |
|---|---|
| Hauptverfasser: | , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 26 |
|---|---|
| container_issue | 1 |
| container_start_page | 22 |
| container_title | Food control |
| container_volume | 19 |
| creator | Obadina, A.O. Oyewole, O.B. Sanni, L.O. Tomlins, K.I. Westby, A. |
| description | A hazard analysis survey of wet fufu processing was carried out for five 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. |
| doi_str_mv | 10.1016/j.foodcont.2007.01.002 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_19903547</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S0956713507000217</els_id><sourcerecordid>19903547</sourcerecordid><originalsourceid>FETCH-LOGICAL-c367t-6763e369f8b4c246a6b949b34216bf3d7cc7cc6a297b6cdededb3a874b9e6983</originalsourceid><addsrcrecordid>eNqFUFFLHDEQDlLBq_Yv1DxJfdh1kuwlmzfLoVUQW9DSx5DNJmeOveRMskL765vj7HOZgRmYb75v5kPoM4GWAOFXm9bFOJoYSksBRAukBaBHaEF6wRpBqPyAFiCXvPZseYI-5rwBIAIILND2frSheOeNLj4GHB1-0X90GjPWYcQm-VJHE97TpzjhXfShZPxltfpxiV1M2Oic9ZvGbnYz3qVobM4-rLEP-CnO5aX5ZXPBj35tk9dn6NjpKdtP7_UUPd_ePK_umofv3-5XXx8aw7goDRecWcal64fO0I5rPshODqyjhA-OjcKYmlxTKQZuRltjYLoX3SAtlz07RRcH2nrP61z11dZnY6dJBxvnrIiUwJadqEB-AJoUc07WqV3yW51-KwJqb67aqH_mqr25Coiq5tbF88Oi01HpdfJZ_XyiQBhATwilrCKuDwhb_3zzNqlsvA3Gjj5ZU9QY_f9E_gKfhpFF</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>19903547</pqid></control><display><type>article</type><title>Identification of hazards and critical control points (CCP) for cassava fufu processing in South-West Nigeria</title><source>Access via ScienceDirect (Elsevier)</source><creator>Obadina, A.O. ; Oyewole, O.B. ; Sanni, L.O. ; Tomlins, K.I. ; Westby, A.</creator><creatorcontrib>Obadina, A.O. ; Oyewole, O.B. ; Sanni, L.O. ; Tomlins, K.I. ; Westby, A.</creatorcontrib><description>A hazard analysis survey of wet fufu processing was carried out for five 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.</description><identifier>ISSN: 0956-7135</identifier><identifier>EISSN: 1873-7129</identifier><identifier>DOI: 10.1016/j.foodcont.2007.01.002</identifier><language>eng</language><publisher>Elsevier Ltd</publisher><subject>Bacillus ; Bacillus cereus ; bacterial contamination ; Cassava ; CCP ; coliform bacteria ; critical control points ; dough ; fermentation ; food pathogens ; Food safety ; HACCP ; Hazards ; isolation ; Manihot esculenta ; microbial detection ; plate count ; processing stages ; soaking ; Staphylococcus aureus ; Staphylococcus aureus subsp. aureus ; starter cultures ; traditional technology ; Wet fufu</subject><ispartof>Food control, 2008, Vol.19 (1), p.22-26</ispartof><rights>2007 Elsevier Ltd</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c367t-6763e369f8b4c246a6b949b34216bf3d7cc7cc6a297b6cdededb3a874b9e6983</citedby><cites>FETCH-LOGICAL-c367t-6763e369f8b4c246a6b949b34216bf3d7cc7cc6a297b6cdededb3a874b9e6983</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodcont.2007.01.002$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,4024,27923,27924,27925,45995</link.rule.ids></links><search><creatorcontrib>Obadina, A.O.</creatorcontrib><creatorcontrib>Oyewole, O.B.</creatorcontrib><creatorcontrib>Sanni, L.O.</creatorcontrib><creatorcontrib>Tomlins, K.I.</creatorcontrib><creatorcontrib>Westby, A.</creatorcontrib><title>Identification of hazards and critical control points (CCP) for cassava fufu processing in South-West Nigeria</title><title>Food control</title><description>A hazard analysis survey of wet fufu processing was carried out for five 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.</description><subject>Bacillus</subject><subject>Bacillus cereus</subject><subject>bacterial contamination</subject><subject>Cassava</subject><subject>CCP</subject><subject>coliform bacteria</subject><subject>critical control points</subject><subject>dough</subject><subject>fermentation</subject><subject>food pathogens</subject><subject>Food safety</subject><subject>HACCP</subject><subject>Hazards</subject><subject>isolation</subject><subject>Manihot esculenta</subject><subject>microbial detection</subject><subject>plate count</subject><subject>processing stages</subject><subject>soaking</subject><subject>Staphylococcus aureus</subject><subject>Staphylococcus aureus subsp. aureus</subject><subject>starter cultures</subject><subject>traditional technology</subject><subject>Wet fufu</subject><issn>0956-7135</issn><issn>1873-7129</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2008</creationdate><recordtype>article</recordtype><recordid>eNqFUFFLHDEQDlLBq_Yv1DxJfdh1kuwlmzfLoVUQW9DSx5DNJmeOveRMskL765vj7HOZgRmYb75v5kPoM4GWAOFXm9bFOJoYSksBRAukBaBHaEF6wRpBqPyAFiCXvPZseYI-5rwBIAIILND2frSheOeNLj4GHB1-0X90GjPWYcQm-VJHE97TpzjhXfShZPxltfpxiV1M2Oic9ZvGbnYz3qVobM4-rLEP-CnO5aX5ZXPBj35tk9dn6NjpKdtP7_UUPd_ePK_umofv3-5XXx8aw7goDRecWcal64fO0I5rPshODqyjhA-OjcKYmlxTKQZuRltjYLoX3SAtlz07RRcH2nrP61z11dZnY6dJBxvnrIiUwJadqEB-AJoUc07WqV3yW51-KwJqb67aqH_mqr25Coiq5tbF88Oi01HpdfJZ_XyiQBhATwilrCKuDwhb_3zzNqlsvA3Gjj5ZU9QY_f9E_gKfhpFF</recordid><startdate>2008</startdate><enddate>2008</enddate><creator>Obadina, A.O.</creator><creator>Oyewole, O.B.</creator><creator>Sanni, L.O.</creator><creator>Tomlins, K.I.</creator><creator>Westby, A.</creator><general>Elsevier Ltd</general><scope>FBQ</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7QO</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>2008</creationdate><title>Identification of hazards and critical control points (CCP) for cassava fufu processing in South-West Nigeria</title><author>Obadina, A.O. ; Oyewole, O.B. ; Sanni, L.O. ; Tomlins, K.I. ; Westby, A.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c367t-6763e369f8b4c246a6b949b34216bf3d7cc7cc6a297b6cdededb3a874b9e6983</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2008</creationdate><topic>Bacillus</topic><topic>Bacillus cereus</topic><topic>bacterial contamination</topic><topic>Cassava</topic><topic>CCP</topic><topic>coliform bacteria</topic><topic>critical control points</topic><topic>dough</topic><topic>fermentation</topic><topic>food pathogens</topic><topic>Food safety</topic><topic>HACCP</topic><topic>Hazards</topic><topic>isolation</topic><topic>Manihot esculenta</topic><topic>microbial detection</topic><topic>plate count</topic><topic>processing stages</topic><topic>soaking</topic><topic>Staphylococcus aureus</topic><topic>Staphylococcus aureus subsp. aureus</topic><topic>starter cultures</topic><topic>traditional technology</topic><topic>Wet fufu</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Obadina, A.O.</creatorcontrib><creatorcontrib>Oyewole, O.B.</creatorcontrib><creatorcontrib>Sanni, L.O.</creatorcontrib><creatorcontrib>Tomlins, K.I.</creatorcontrib><creatorcontrib>Westby, A.</creatorcontrib><collection>AGRIS</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Biotechnology Research Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Food control</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Obadina, A.O.</au><au>Oyewole, O.B.</au><au>Sanni, L.O.</au><au>Tomlins, K.I.</au><au>Westby, A.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Identification of hazards and critical control points (CCP) for cassava fufu processing in South-West Nigeria</atitle><jtitle>Food control</jtitle><date>2008</date><risdate>2008</risdate><volume>19</volume><issue>1</issue><spage>22</spage><epage>26</epage><pages>22-26</pages><issn>0956-7135</issn><eissn>1873-7129</eissn><abstract>A hazard analysis survey of wet fufu processing was carried out for five 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.</abstract><pub>Elsevier Ltd</pub><doi>10.1016/j.foodcont.2007.01.002</doi><tpages>5</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0956-7135 |
| ispartof | Food control, 2008, Vol.19 (1), p.22-26 |
| issn | 0956-7135 1873-7129 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_19903547 |
| source | Access via ScienceDirect (Elsevier) |
| subjects | Bacillus Bacillus cereus bacterial contamination Cassava CCP coliform bacteria critical control points dough fermentation food pathogens Food safety HACCP Hazards isolation Manihot esculenta microbial detection plate count processing stages soaking Staphylococcus aureus Staphylococcus aureus subsp. aureus starter cultures traditional technology Wet fufu |
| title | Identification of hazards and critical control points (CCP) for cassava fufu processing in South-West Nigeria |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-19T12%3A11%3A42IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Identification%20of%20hazards%20and%20critical%20control%20points%20(CCP)%20for%20cassava%20fufu%20processing%20in%20South-West%20Nigeria&rft.jtitle=Food%20control&rft.au=Obadina,%20A.O.&rft.date=2008&rft.volume=19&rft.issue=1&rft.spage=22&rft.epage=26&rft.pages=22-26&rft.issn=0956-7135&rft.eissn=1873-7129&rft_id=info:doi/10.1016/j.foodcont.2007.01.002&rft_dat=%3Cproquest_cross%3E19903547%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=19903547&rft_id=info:pmid/&rft_els_id=S0956713507000217&rfr_iscdi=true |