Food Hygiene

Improving microbiological food safety in peri-urban Mali; an experimental study

Touré O Coulibaly S Arby A Maiga F Cairncross S, 2011.  Food Control (in press)

Abstract

Introduction

Twenty years ago, a WHO review of the literature assumed that most food-borne disease transmission in developing countries takes place within the home, and advocated a major programme of interdisciplinary research to develop and test cost-effective interventions to promote food hygiene.

Methods

The HACCP approach was applied step by step, to two selected weaning foods prepared by 15 volunteer mothers in peri-urban Mali. After setting Critical Control Points (CCP), actions were taken to control, reduce or eliminate microbial growth at these points. 432 food samples were collected and examined for thermotolerant coliforms in a local laboratory to assess the effectiveness of the approach. Lessons learnt were translated into messages delivered in a pilot study.

Results

Traditional cooking was very effective in eliminating faecal contamination; reheating was as effective as cooking when adopted, because there was no significant difference in the temperatures reached in both cases. Behavioural corrective actions were effective in controlling faecal contamination at the other CCPs (serving the child after cooking and after reheating).

Conclusion

In conclusion, the HACCP experiment improved significantly the bacterial safety of both types of weaning food studied.

Keywords: HACCP; Weaning food; Bacteriological quality; Food safety; Developing country; Mali


Advertisements

Written by geraldmoy

April 12, 2011 at 12:47 pm