scholarly journals Good Manufacturing Practices and Microbial Contamination Sources in Orange Fleshed Sweet Potato Puree Processing Plant in Kenya

2018 ◽  
Vol 2018 ◽  
pp. 1-11 ◽  
Author(s):  
Derick Nyabera Malavi ◽  
Tawanda Muzhingi ◽  
George Ooko Abong’
Keyword(s):  
Sweet Potato ◽  
Microbial Contamination ◽  
Processing Plant ◽  
Microbial Quality ◽  
Limited Information ◽  
Microbiological Methods ◽  
Good Manufacturing Practices ◽  
The Status ◽  
Yeasts And Molds ◽  
Orange Fleshed Sweet Potato

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, andE. coliandS. aureuscounts in OFSP puree were 8.0, 4.0, 6.6, 5.8, 4.8, and 5.9 log10cfu/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.

scholarly journals Nutritional Content and Microbial Quality of Complementary Foods Produced from Blends of Orange-Fleshed Sweet Potato and Edible Insects

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 732-732
Author(s):  
Isaac Agbemafle ◽  
Doris Hadzi ◽  
Francis Amagloh ◽  
Francis Zotor ◽  
Manju Reddy
Keyword(s):  
Sweet Potato ◽  
Infant Nutrition ◽  
Energy Content ◽  
Plate Count ◽  
Microbial Quality ◽  
Edible Insects ◽  
Nutritional Content ◽  
Complementary Foods ◽  
Steam Cooking ◽  
Orange Fleshed Sweet Potato

Abstract Objectives Improved formulations of complementary foods (CFs) with animal-source foods (ASFs) is an eminent strategy to improve infant nutrition, but they are expensive and not readily available in many food insecure settings which are a haven of edible insects. Hence, we developed orange-fleshed sweet potato (OFSP) based CFs supplemented with Cricket or palm weevil larvae (PWL), examined its nutritional content and microbial quality for infant feeding. Methods OFSP roots were sourced from local farmers, peeled, sliced, steam cooked and mechanically dried into OFSP flour. Cricket powder and PWL paste were obtained from commercial producers, steam cooked, and mechanically dried into Cricket/PWL flours. OFSP flour was mixed with either Cricket/PWL flours in the ratios of 100:0 (control), 85:15, 70:30, and 50:50 and used to produce ready-to-eat CFs. The CFs were evaluated for nutrient composition and microbial contamination using standard methods. ANOVA followed by Dunnett's test was used to compare all the formulations to the control. Results There were increase in protein (4.80 to 36.75%), iron (1.26 to 4.38 mg/100 g), zinc (0.69 to 10.65 mg/100 g) and calcium (45.54 to 152.77 mg/100 g) contents of the OFSP-based CFs with increased supplementation with Cricket/PWL flour. The carbohydrate and β-carotene content decreased but the energy content increased with increased supplementation with cricket/PWL flour from 344.52 Kcal/100 g in 100% OFSP CF to 541.09 Kcal/100 g in 50:50 CFs (OFSP: PWL) (P = 0.001). Aerobic mesophilic count (AMC) of the OFSP: Cricket CFs was 60 cfu/g as compared to 1300 cfu/g for the OFSP: PWL CFs. Comparing the OFSP-based Cricket/PWL CFs to the commercial Cricket or PWL, there was 35–331-fold reduction in AMC. Bacillus cereus (BC), aerobic (APC) and anaerobic plate count (NPC) was 0 cfu/g for the OFSP: Cricket CFs. BC, APC and NPC were 100, 260 and 130 cfu/g respectively for the OFSP: PWL CFs. Conclusions Steam cooking, then mechanical drying significantly reduced microbial concentrations in commercial Cricket and PWL to below minimum limits set by the Ghana Standards Authority for CFs requiring heating to boiling before consumption. OFSP-based Cricket/PWL composite flours could be safe viable alternatives as nutritious CFs in countries where they are culturally accepted as food. Funding Sources Nutritional Sciences Council at Iowa State University.

scholarly journals Microbial quality of beef and hygiene practices in small and medium slaughterhouses and butcheries in Uganda

2020 ◽  
Author(s):  
Juliet Kyayesimira ◽  
Wangalwa Rapheal ◽  
Grace Kagoro Rugunda ◽  
Lejju Julius Bunny ◽  
Morgan Andama ◽  
...  
Keyword(s):  
Microbial Contamination ◽  
Microbiological Quality ◽  
Microbial Load ◽  
Microbial Quality ◽  
E Coli ◽  
Hygiene Practices ◽  
Safe Level ◽  
Microbiological Methods ◽  
Beef Carcass

Abstract Background If hygiene practices along the beef processing nodes at small and medium enterprise (SME) slaughter houses and butcheries are not observed, they may pose a health risk due to microbial contamination. In SME slaughterhouses and butcheries, the risk may be higher due to transmission of foodborne pathogens. This study determined the hygienic practices and microbial quality risk among meat handlers (MH) in SME slaughterhouses and butcheries. Methods Assessment of microbiological quality of beef was carried out at slaughter houses and butcher shops in the districts of Western, Central and Eastern regions of Uganda. A cross sectional study was conducted from June 2017 to January 2018 using observation checklists to record unhygienic practices among the various actors. Microbial load at slaughter and butchery was determined from a total of 317 swab samples collected from carcass, tools, protective clothing and hands of meat handlers. The microbiological quality of beef was evaluated using standard microbiological methods. The samples were inoculated into differential and selective media. Results Butcheries had the highest microbial load on beef carcass ranging from 4.76 log 10 cfu/cm 2 to 7.90 log 10 cfu/cm 2 Total Viable Counts (TVC) while Total Coliform Counts (TCC) ranged from 1.42 log 10 cfu/cm 2 to 3.05 log 10 cfu/cm 2 , E. coli ranged from 0.68 log 10 cfu/cm 2 to 1.06 log 10 cfu/cm 2 and Staphylococcus aureus ranged from 3.25 log 10 cfu/cm 2 to 4.84 log 10 cfu/cm 2 . Salmonella was absent in all the samples analysed. Results of overall microbial quality of beef in Uganda indicated that only TCC (1.60±0.26 log 10 cfu/cm 2 ) of the beef carcass samples at slaughter houses was not significantly above the safe level (p = 0.693). Overall microbial load (TVC, TCC, E. coli and S. aureus ) at butcheries were significantly (p < 0.05) above the safe level. Butcheries of Mbale district had the highest percentage (70%) of beef carcass samples above the TCC safe levels whereas butcheries of Mbarara district had the highest percentage (40%) of beef carcass samples above the E. coli safe levels. TVC from hands and clothes at butchery across the three study districts varied significantly (p=0.007) with the highest counts (7.23 log 10 cfu/cm 2 ) recorded from personnel clothes and lowest (5.46 log 10 cfu/cm 2 ) recorded from hands. On the other hand, swab samples picked from chopping board and working table at the butchery did not show significant variation in TVC, TCC, E. coli and S. aureus microbial loads across the three study districts. Conclusion Hygienic handling of carcasses after slaughter is critical in preventing contamination and ensuring meat safety in informal meat trading sectors in Uganda. Handling practices of beef at Ugandan slaughterhouses and butcheries are not hygienic hence not up to standard and they contribute to microbial contamination of beef posing a risk to consumers. The distribution stage is the most critical period, during which the quality of meat can easily be compromised.

scholarly journals Effects of Acidification and Preservatives on Microbial Growth during Storage of Orange Fleshed Sweet Potato Puree

2018 ◽  
Vol 2018 ◽  
pp. 1-11 ◽  
Author(s):  
Joyce Ndunge Musyoka ◽  
George Ooko Abong' ◽  
Daniel Mahuga Mbogo ◽  
Richard Fuchs ◽  
Jan Low ◽  
...  
Keyword(s):  
Citric Acid ◽  
Sweet Potato ◽  
Sodium Benzoate ◽  
Microbial Growth ◽  
Challenge Test ◽  
Potassium Sorbate ◽  
Food Ingredient ◽  
Chemical Preservatives ◽  
Yeasts And Molds ◽  
Orange Fleshed Sweet Potato

Orange Fleshed Sweet Potato (OFSP) puree, a versatile food ingredient, is highly perishable limiting its use in resource constrained environments. It is therefore important to develop shelf-stable puree. A challenge test study was carried out to determine the effect of combinations of chemical preservatives and acidification on microbial growth in stored puree. Puree was prepared and treated as follows: control (A); 0.05% potassium sorbate+0.05% sodium benzoate+1% citric acid (B); 0.1% potassium sorbate+0.1% sodium benzoate+1% citric acid (C); 0.2% potassium sorbate+0.2% sodium benzoate+1% citric acid (D); 1% citric acid (E). Samples were inoculated with Escherichia coli and Staphylococcus aureus at levels of 5.2 x 109 cfu/100g and 1.5 x 109 cfu/100g, respectively, before being evaluated during storage for 10 weeks at prevailing ambient temperature (15-25°C) and refrigeration temperature (4°C). Total aerobic counts, yeasts, and molds were also evaluated. E. coli and S. aureus counts declined significantly (p<0.05) by 4 log cycles in all puree treatments except for control and puree with only citric acid. Total viable count, yeasts, and molds were completely inhibited except for puree with only citric acid. Combination of chemical preservatives and acidification is effective in inhibiting pathogens and spoilage microorganisms in sweet potato puree.

Evaluation of Consumer Sensory Acceptability and Shelf life of Orange-Fleshed Sweet Potato-enriched Mozzarella Cheese

2021 ◽  
Vol 17 ◽  
Author(s):  
Nixon Kebeya ◽  
John Masani Nduko ◽  
Patrick Simiyu Muliro
Keyword(s):  
Shelf Life ◽  
Sweet Potato ◽  
Functional Food ◽  
Principal Component ◽  
Sensory Attributes ◽  
Mozzarella Cheese ◽  
E Coli ◽  
Sensory Acceptability ◽  
Yeasts And Molds ◽  
Orange Fleshed Sweet Potato

Background: Consumer interest in convenience foods is a new trend worldwide that is expected to increase due to busy lifestyles. Studies have shown that sweet potato has unique nutrients, which if incorporated into cheese can make it a functional food. Food product development process requires that before a product is commercialized, it is subjected to consumer acceptability and shelf-life tests. Objective: This objective of this study was to determine the sensory acceptability and shelf life of mozzarella cheese that was enriched with orange-fleshed sweet potato to improve fiber content. Method: Mozzarella cheese was prepared with orange-fleshed sweet potato powder at 0% up to 5.5% at intervals of 0.5% and a seven point hedonic scale was used to evaluate product acceptability based on colour, aroma, acidity, texture, and fibrousness. Cluster analysis and principal component analysis were carried out using Minitab® software. For shelf life, total coliform count, E. coli, and yeasts and moulds counts were used. Result: Hedonic scores for all sensory attributes except color were not significantly (p>0.05) different between control and treatments. Cluster analysis grouped the sensory attributes into 3 clusters (1-color; 2-aroma, texture and fibrousness; 3-taste and acidity). All the sensory attributes loaded positively on component 1, while taste, acidity, and fibrousness loaded negatively on component 2 of principal component analysis. Fresh cheese had no coliforms, E. coli, yeasts and molds. The yeasts and molds were used to predict shelf life and their numbers were directly proportional with the cheese storage period. The control samples had the longest predicted shelf life of 42 days and the shelf life decreased with increase in orange-fleshed sweet potato incorporation with a treatment of 5.5% orange-fleshed sweet potato having 29 days. Conclusion: Orange-fleshed sweet potato (OFSP)-enriched mozzarella cheese had similar sensory acceptability as the control without OFST. It should therefore be promoted as a functional food with a possibility of using food grade anti-mold agents for extended shelf life.

Potential Sources of Microbial Contamination in Unpasteurized Apple Cider

2006 ◽  
Vol 69 (1) ◽  
pp. 137-144 ◽  
Author(s):  
LUIS GARCIA ◽  
JOHN HENDERSON ◽  
MARTHA FABRI ◽  
MOUSTAPHA OKE
Keyword(s):  
Cryptosporidium Parvum ◽  
Microbial Contamination ◽  
Total Coliform ◽  
Microbial Quality ◽  
Quality And Safety ◽  
Total Coliforms ◽  
Apple Cider ◽  
Potential Source ◽  
Good Manufacturing Practices

A study was conducted to identify possible sources of microbial contamination and to assess the effect of good cleaning and sanitation practices on the microbial quality and safety of unpasteurized apple cider. Raw unwashed apples, washed apples, cleaning water, fresh cider, and finished cider samples were collected from five Ontario producers over 4 months and micro-biologically tested. Total coliforms were found in 31, 71 and 38% of the unwashed apple, water, and washed apple samples, respectively. Escherichia coli was found in 40% of the water samples from one producer alone. The washing step was identified as a potential source of contamination, possibly due to water in the dump tanks seldom being refreshed, and because scrubbers, spray nozzles, and conveyors were not properly cleaned and sanitized. Higher total coliform counts (P &lt; 0.0001) and prevalence (P &lt; 0.0001) in fresh cider compared with those in unwashed apples and washed apples indicated considerable microbial buildup along the process, possibly explained by the lack of appropriate equipment sanitation procedures. Results showed that producers who had better sanitary practices in place had lower (P &lt; 0.001) total coliform prevalence than the rest of the producers. Overall results show that good sanitation procedures are associated with improved microbial quality of fresh cider in terms of total coliforms and that operators who pasteurize and/or UV treat their product should still be required to have a sound good manufacturing practices program in place to prevent recontamination. Cryptosporidium parvum, an important pathogen for this industry, was found in different sample types, including washed apples, water, and fresh and finished cider.

Orange-fleshed sweet potato flour as a precursor of aroma and color of sourdough panettones

LWT ◽  
2019 ◽  
Vol 101 ◽  
pp. 145-151
Author(s):  
Ana Paula Aparecida Pereira ◽  
Maria Teresa Pedrosa Silva Clerici ◽  
Marcio Schmiele ◽  
Luis Carlos Gioia Júnior ◽  
Marina Akemi Nojima ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Potato Flour ◽  
Sweet Potato Flour ◽  
Orange Fleshed Sweet Potato

scholarly journals Effects of Moringa oleifera LAM, Leguminous Plants and NPK Fertilizer Comparatively on Orange Fleshed Sweet Potato in Alley Cropping System

2014 ◽  
Vol 3 (3) ◽  
pp. 24-35
Author(s):  
IN Abdullahi ◽  
PO Anyaegbu ◽  
D Aliagbor
Keyword(s):  
Leaf Area ◽  
Sweet Potato ◽  
Dry Matter ◽  
Moringa Oleifera ◽  
Alley Cropping ◽  
Cropping System ◽  
Leguminous Plants ◽  
Number Of Leaves ◽  
Npk Fertilizer ◽  
Orange Fleshed Sweet Potato

The research work conducted at the Teaching and Research Farm of University of Abuja was aimed at assessing the effect of Moringa oleifera, selected leguminous plants and inorganic fertilizer on the performance of orange fleshed sweet potato in Alley Cropping System. Randomized Complete Block Design (RCBD) using five treatments with three replications was applied. Data collected include: percentage survival of sweet potato, length per vine (cm), number of leaves per vine, leaf area of sweet potato, weed dry matter (g/m2), yield of sweet potato roots. Highest number of leaves (28) per plant was recorded in the control plot while the plots with NPK fertilizer had the highest length per vine (94.55cm) though not significantly (p>0.05) different from others. Higher percent survival (88%) of sweet potato was recorded from control plots. Stands grown in Arachis hypogeae plots produced the highest leaf area (0.202m2) while plots in which NPK fertilizer was applied experienced highest weed dry matter (4.083g/m2) although highest root yield (1.2t/ha) was recorded from the plots with NPK fertilizer. DOI: http://dx.doi.org/10.3126/ije.v3i3.11061 International Journal of Environment Vol.3(3) 2014: 24-35

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