Hazards And Critical Control Points Of Yoghurt Produced In A Research Institute Farm In Zaria, Nigeria

Okolocha, E C; Egwu, P T; Umoh, J. U.; Luga, I J

doi:10.4314/nvj.v27i3.3523

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“…This is an indication that contamination can occur at all stages of 'fura' production and possible source of contamination include the presence of animals in the house as observed during the study, contamination from handlers, water source, presence of bacteria in the raw materials, utensils and environment. However other researchers (15) have shown that increase in bacterial contamination during food processing can result from cross contamination of contaminated utensils, or the instruments and facilities used in the production process. This finding is similar to work of ( 5) who got 7 high bacterial count of 2.44X10 cfu/g from fura sold in wukari market in North-east of Nigeria, the process of 'fura' production as reported by ( 5) is similar to the one described in this study.…”

Section: Discussionmentioning

confidence: 99%

Application of Hazard Analysis and Critical Control Point (HACCP) system in the Production and Sale of ‘Fura da nono’ in Ahmadu Bello University, Zaria, Kaduna State, Nigeria

Lawan

2021

JVBS

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To ensure the safety of ‘Fura da nono‘, a popular beverage widely consumed in the university campuses within Northern Nigeria, the HACCP system need to be applied. The study was carried out to assess the biological hazards associated with consumption of ‘Fura da nono‘ using the Hazard Analysis and Critical Control Point system. Flowchart of the production processes was drawn and samples were collected and analyzed at different stages of production for total aerobic and coliform plate counts and fungi isolation. The results showed that grinded millet have a total aerobic plate counts (TAPC) ranged from 6.72 log10 to 6.98 log10 cfu/mg, while the total coliform counts (TCC) ranged from 5.32 log10 to 5.45 log10 cfu/mg. After sieving, the (TAPC) ranged from 6.45 log10 to 6.99 log10 cfu/mg, while the (TCC) ranged from 5.23 log10 to 5.59 log10 cfu/mg. All samples were positive for fungi growth after grinding and sieving. The result of (TAPC) after addition of hot water but before molding into shape ranged from 2.99 log10 to 3.23 log10 cfu/mg, while the (TCC) ranged from 0.53 log10 to 0.86 log10 cfu/mg. After molding the millet dough into shape the (TAPC) ranged from 2.98 log10 to 3.43 log10 cfu/mg, while the (TCC) ranged from 0.78 log10 to 2.60 log10 cfu/mg. All the samples collected after adding boil water and molding the millet dough into shapes turn out to be negative for fungi growth. The risk analysis, showed high risk at the level of millet grinding, molding of dough, blending with yoghurt and packing into containers. the study revealed that the stages post boiling of the ingredients with water and molding of the dough into round shapes are the most prone to contamination as such considered as critical control points in ‘fura’ production. It was concluded that there were high bacteria counts in ‘fura’ production with dangers of food borne illnesses when consumed. There is a need to improve hygienic practices especially at the critical points observed in the study.

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Section: Discussionmentioning

confidence: 99%

Application of Hazard Analysis and Critical Control Point (HACCP) system in the Production and Sale of ‘Fura da nono’ in Ahmadu Bello University, Zaria, Kaduna State, Nigeria

Lawan

2021

JVBS

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Hazards And Critical Control Points Of Yoghurt Produced In A Research Institute Farm In Zaria, Nigeria

Cited by 1 publication

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Application of Hazard Analysis and Critical Control Point (HACCP) system in the Production and Sale of ‘Fura da nono’ in Ahmadu Bello University, Zaria, Kaduna State, Nigeria

Application of Hazard Analysis and Critical Control Point (HACCP) system in the Production and Sale of ‘Fura da nono’ in Ahmadu Bello University, Zaria, Kaduna State, Nigeria

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