Identification of hazards and critical control point (CCP) for cassava fufu processing in South West Nigeria
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Elsevier
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A hazard analysis survey of wet fufu processing was carried out for Wve processors around Abeokuta. This analysis consisted
of observing the raw materials and environment, watching all steps of the processing, recording pH during steeping/fermentation,
and collecting of samples from diced cassava, washed cassava, soaked cassava and wet fufu for total viable count, Coliform,
Staphylococcal and Bacillus counts. The pH of steeping/fermentation for the processors varies between 4.08 and 4.58. The total
viable count increases with increase in pH level of the wet fufu and Coliforms, Bacillus cereus and Staphylococcus aureus were
isolated from the wet fufu. The presence of Coliforms, S. aureus and B. cereus indicates that the processing is carried out in a highly
contaminated environment. Education of processors on the hazards, critical control point (CCP) and the importance of
hygienic environment is imperative. Therefore, control measures and proper monitoring procedures for wet fufu processing are
suggested.
Palabras clave
wet fufu processing, food safety, hazards, ph of steeping, fermentation, hazard analysis, critical control point, salmonella