Hazard analysis and critical control points of weaning foods

Abstract

Hazards and critical control points were identified during the preparation, feeding and storage of weaning foods fed to the children (6-24 months) belonging to low income group (LIG) families using survey methods, spot and indepth observations and microbial analysis. High microbial counts were obtained for the weaning food samples procured from the families that were rated as poor for both personal hygiene and environmental sanitation. Food samples that were held at ambient temperature (25-35 degrees C) showed high counts of coliforms, AMCC, yeast and mold, Staphylococcus aureus and Bacillus cereus. Spice mixtures and mop samples also revealed high counts for all these organisms. Coliforms were not isolated from the water samples of all the 10 households. However, a high count of Bacillus cereus (10(3-5)/ml) was observed in water samples of two selected households. The hazards and critical control points identified were high initial contamination of raw foods, poor environmental sanitation and personal hygiene, feeding of overnight moist foods stored at ambient temperature and insufficient steaming of these foods.

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

“…Sources of potential contamination identified for both Moni and Fish Soup were consistent with those found by similar studies conducted in developing countries (Bryan, 1992;Ehiri et al, 2001;Sheth et al, 2000). Most food preparation and handling operations were exposed at the same time to all of the potential hazards listed (Table 1), as is typical of low-income settings (Madhu, Sukhbir, Sunita, & Chhibber, 1996).…”

“…Bryan (1992) mentioned in his review 3 CCPs for canned milk: boiling water, milk-can opening and storage. Sheth et al (2000) found 2 CCPs for Chappati foods: roasting and holding at ambient temperature. Ehiri et al (2001) found 3 CCPs for Jollof rice, Moiemoi and Agidi, including cooking and reheating, and 2 CCPs for Ground crayfish including handling.…”

“…Many studies have assessed the microbiological contamination of food and its role in diarrhoea causation (Ehiri et al, 2001;Henry, Patwary, Huttly, & Aziz, 1990;Imong et al, 1995;Sajilata, Singhal, & Kulkarni, 2002;Sheth, Patel, Sharma, & Seshadri, 2000). However, few of them resulted in an intervention.…”

“…Few studies have examined its relevance to domestic preparation of food; those which have (Ehiri et al, 2001;Griffith & Worsfold, 1994;Sheth et al, 2000) were purely observational, and did not complete the HACCP process by implementing an intervention.…”

Hygiene Practices During Food Preparation in Rural Bangladesh: Opportunities to Improve the Impact of Handwashing Interventions

“…Communities from other low-income countries also practiced similar food preparation processes with direct hand contact. 9,23,28 Unwashed hands, contaminated from contact with other foods (crosscontamination) during cooking or through fecal contact (e.g., defecation, handling cow dung, cleaning the household) that occurred during cooking, can be sources of enteric pathogens. On the basis of frequency of hand contact, crosscontamination opportunities, and level of moisture content, Food preparer went to toilet Food preparer was cutting vegetables for cooking.…”