Good Manufacturing Practices and Microbial Contamination Sources in Orange Fleshed Sweet Potato Puree Processing Plant in Kenya

Abstract

Limited information exists on the status of hygiene and probable sources of microbial contamination in Orange Fleshed Sweet Potato (OFSP) puree processing. The current study is aimed at determining the level of compliance to Good Manufacturing Practices (GMPs), hygiene, and microbial quality in OFSP puree processing plant in Kenya. Intensive observation and interviews using a structured GMPs checklist, environmental sampling, and microbial analysis by standard microbiological methods were used in data collection. The results indicated low level of compliance to GMPs with an overall compliance score of 58%. Microbial counts on food equipment surfaces, installations, and personnel hands and in packaged OFSP puree were above the recommended microbial safety and quality legal limits. Steaming significantly (P < 0.05) reduced microbial load in OFSP cooked roots but the counts significantly (P < 0.05) increased in the puree due to postprocessing contamination. Total counts, yeasts and molds, Enterobacteriaceae, total coliforms, and E. coli and S. aureus counts in OFSP puree were 8.0, 4.0, 6.6, 5.8, 4.8, and 5.9 log10 cfu/g, respectively. In conclusion, equipment surfaces, personnel hands, and processing water were major sources of contamination in OFSP puree processing and handling. Plant hygiene inspection, environmental monitoring, and food safety trainings are recommended to improve hygiene, microbial quality, and safety of OFSP puree.

Effect of food safety training on behavior change of food handlers: A case of orange-fleshed sweetpotato purée processing in Kenya

“…Training modules for the orange-fleshed sweetpotato purée handlers was developed based on literature ( Soon & Baines, 2012 ; Park et al, 2010 ; Simonne et al, 2010 ; Seaman & Eves, 2006 ) and gaps as highlighted in publications by Malavi et al (2018) and Malavi et al (2017) . A pre-training test with 35 questions on food safety and 13 items on hygiene practices was administered to food handlers to assess their level of food safety knowledge and practices.…”

“…OFSP fresh roots are processed into a purée (or mash) used as a wheat flour substitute ingredient in baked and fried products by bakeries in retail chain stores in Kenya ( Malavi et al, 2017 ; Tedesco & Stathers, 2015 February 2015 ). OFSP purée processing in SSA is currently done by small and medium-sized food enterprises (SMEs) and faces a lot of food safety challenges attributed to low compliance with Good Manufacturing Practices (GMPs), inadequate knowledge on food safety, poor hygiene practices, and contamination from the processing environment ( Malavi et al, 2018 ; Malavi et al, 2017 ).…”

“…It has been well established that failure to comply with food safety regulations in food processing environments often leads to microbial contamination that results in incidences of foodborne diseases (FBD) and food spoilage ( Malavi et al, 2018 ; Mahmoud & Sivakumar, 2014 ). The World Health Organization (WHO) reports 98% of the global burden of FBD from low and middle-income countries ( WHO, 2014 ).…”

“…The roles played by food handlers along the food chain are critical in food safety and quality assurance. Food handlers are known to be carriers of foodborne pathogens hence potential sources of food contamination ( Malavi et al, 2018 ; Soares et al, 2012 ; Argudin et al, 2010 ). Escherichia coli , Staphylococcus aureus , and Salmonella spp.…”

“…Limited knowledge of food safety and poor hygiene practices among OFSP purée handlers; low compliance with GMPs; and higher levels of microbial contamination in the OFSP purée processing environment have been reported as the major food safety problems in OFSP purée processing in Kenya ( Malavi et al, 2018 ; Malavi et al, 2017 ; Malavi, 2017 ). There was an urgent need to improve food safety knowledge and practices of food handlers and control microbial contamination from all food safety risk points in OFSP purée processing to enhance the safety and quality of OFSP purée.…”