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Identification of Hazards and Critical Control Point ( CCP ) for “Suya” Processing in S outh‐ W est N igeria
Author(s) -
Obadina A.O.,
Oyewole O.B.,
Ajisegiri O.A.
Publication year - 2014
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12183
Subject(s) - critical control point , bacillus cereus , hazard analysis , environmental science , geography , engineering , biology , genetics , bacteria , aerospace engineering
The safety standards during processing of “suya” in A beokuta, O gun S tate, S outh W est N igeria were investigated. Twenty‐five locations and processors were randomly selected and hazard analysis survey of the “suya” processing environment was carried out for the centers. This analysis consisted in observing the raw materials, environment and watching all steps involved in the processing. Samples were collected during the processing and results of analysis were used to identify the critical control point ( CCP ) to evaluate the microbiological hazards. Microbiological analysis of raw meat, processing slabs, knives, spices, steak, processing equipments and processors hands revealed contamination with C oliform, B acillus cereus , S almonella spp ., S higella spp ., S taphylococcus aureus . The presence of C oliforms, S . aureus and B . cereus indicates that the processing is carried out in a highly contaminated environment. Education of processors on the hazards, CCP and the importance of hygienic environment is imperative. Therefore, control measures and monitoring procedures for “suya” processing are suggested. Practical Application The processing of “suya” in N igeria have generated a lot of concerns in the area of processing and safety. This research has provided information on the use of Hazard Analysis and Critical Control Points as a tool to assess hazards and establish control systems that focus on prevention during the processing rather than relying mainly on end‐product testing.