Good Manufacturing Practices and Microbial Contamination Sources in Orange Fleshed Sweet Potato Puree Processing Plant in Kenya
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...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2018-01-01
|
| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2018/4093161 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849306143757697024 |
|---|---|
| author | Derick Nyabera Malavi Tawanda Muzhingi George Ooko Abong’ |
| author_facet | Derick Nyabera Malavi Tawanda Muzhingi George Ooko Abong’ |
| author_sort | Derick Nyabera Malavi |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-39cc0e04e85a4ffba5c80189bb68c1cb |
| institution | Kabale University |
| issn | 2356-7015 2314-5765 |
| language | English |
| publishDate | 2018-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-39cc0e04e85a4ffba5c80189bb68c1cb2025-08-20T03:55:11ZengWileyInternational Journal of Food Science2356-70152314-57652018-01-01201810.1155/2018/40931614093161Good Manufacturing Practices and Microbial Contamination Sources in Orange Fleshed Sweet Potato Puree Processing Plant in KenyaDerick Nyabera Malavi0Tawanda Muzhingi1George Ooko Abong’2Department of Food Science, Nutrition and Technology, University of Nairobi, P.O. Box 29053, Nairobi 00625, KenyaInternational Potato Centre (CIP), Sub-Saharan Africa (SSA) Regional Office, Old Naivasha Road, P.O. Box 25171, Nairobi 00603, KenyaDepartment of Food Science, Nutrition and Technology, University of Nairobi, P.O. Box 29053, Nairobi 00625, KenyaLimited 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.http://dx.doi.org/10.1155/2018/4093161 |
| spellingShingle | Derick Nyabera Malavi Tawanda Muzhingi George Ooko Abong’ Good Manufacturing Practices and Microbial Contamination Sources in Orange Fleshed Sweet Potato Puree Processing Plant in Kenya International Journal of Food Science |
| title | Good Manufacturing Practices and Microbial Contamination Sources in Orange Fleshed Sweet Potato Puree Processing Plant in Kenya |
| title_full | Good Manufacturing Practices and Microbial Contamination Sources in Orange Fleshed Sweet Potato Puree Processing Plant in Kenya |
| title_fullStr | Good Manufacturing Practices and Microbial Contamination Sources in Orange Fleshed Sweet Potato Puree Processing Plant in Kenya |
| title_full_unstemmed | Good Manufacturing Practices and Microbial Contamination Sources in Orange Fleshed Sweet Potato Puree Processing Plant in Kenya |
| title_short | Good Manufacturing Practices and Microbial Contamination Sources in Orange Fleshed Sweet Potato Puree Processing Plant in Kenya |
| title_sort | good manufacturing practices and microbial contamination sources in orange fleshed sweet potato puree processing plant in kenya |
| url | http://dx.doi.org/10.1155/2018/4093161 |
| work_keys_str_mv | AT dericknyaberamalavi goodmanufacturingpracticesandmicrobialcontaminationsourcesinorangefleshedsweetpotatopureeprocessingplantinkenya AT tawandamuzhingi goodmanufacturingpracticesandmicrobialcontaminationsourcesinorangefleshedsweetpotatopureeprocessingplantinkenya AT georgeookoabong goodmanufacturingpracticesandmicrobialcontaminationsourcesinorangefleshedsweetpotatopureeprocessingplantinkenya |