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Improvement of the hygienic quality of wet 'fufu' produced in South West Nigeria

By A.O. Obadina, O.B. Oyewole, L.O. Sanni, K.I. Tomlins and A. Westby


To improve the hygienic quality condition of wet ‘fufu’, an indigenous fermented cassava product produced in South-West Nigeria, the processing facilities were upgraded and GMP implemented before HACCP application in processing plants in Abeokuta. The effectiveness of the GMP and HACCP was assessed by monitoring the environment and ‘fufu’ production. Air sampling and swabbing of equipment surfaces revealed a microbiota which was consistent with the fermented product. The results before application of GMP and HACCP showed the predominance of Staphylococcus aureus in the wet ‘fufu’ samples ranging between 1.1 × 104 cfu/g and 2.5 × 105 cfu/g. Monitoring after application showed that the raw materials, products, processing parameters conformed to the critical limits within which the safety of the food product would be ensured. This was confirmed by the results of laboratory analysis of raw materials, intermediary and final products. Escherichia coli, Staphylococcus aureus, and Salmonella were not detected in any of the finished product. Application of GMP and HACCP was therefore found to be effective as a quality management system for assuring the safety of traditionally processed wet ‘fufu’

Topics: S1, SB
Publisher: Elsevier Ltd.
Year: 2010
DOI identifier: 10.1016/j.foodcont.2009.09.009
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