Food Hygiene

Hazard and Critical Control Points of Ready-to-Eat foods and an abattoir examination in a typical tropical marke

Adegoke GO, Egunjobi O Agbola SO Olatuberu CO and Moy G (2008) Hazard and Critical Control Points of Ready-to-Eat foods and an abattoir examination in a typical tropical market.  International Journal of Food Safety, Nutrition and Public Health; 1: 58-68.

Ready-to-Eat (RTE, street) foods sold at Bodija market, Ibadan, Nigeria were examined. Methods used for the preparation of RTE foods were followed in establishing relevant Critical Control Points (CCPs). Hazard analyses were carried out on all foods examined from the raw material up to the finished product levels. Two cereal-based products (kokoro and kunu tsamiya) had high microbial counts (>10<SUP align=right>4</SUP> cfu g<SUP align=right>−1</SUP>) and coliforms, Aspergillus niger and Rhizopus spp. were isolated from the samples examined. From akara a cowpea paste, Staphylocccus aureus, Escherichia coli and Bacillus spp. were isolated. The samples of ice cream examined had pH values of 6.2 6.8 and Staph. aureus, E. coli and Psendomonas aeruginosa were isolated from the samples. Coagulase-negative staphylococci and E. coli were isolated from gari a cassava based products. Staphylocccus aureus. A. niger and Bacillus spp. were isolated from the buckets, knives and floor of the abattoir examined. Water used by butchers and some food producers at the Bodija Market were contaminated with E. coli and Staph. aureus.

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Written by geraldmoy

June 8, 2011 at 1:48 am