HAZARD ANALYSIS CRITICAL CONTROL POINTS WITH GENDER COHORT IN CASSAVA PROCESSING FACTORY IN IBADAN, NIGERIA

Abstract

Surveillance and reporting of food-borne disease outbreaks are scanty in developing countries. There is no data on the magnitude of contribution of cassava food products to food-borne hazards. Therefore, the objectives of the study was to conduct Hazard Analysis Critical Control Points (HACCP) in cassava processing chains of "foofoo", "lafun" and "gari", the staple food in Southern Nigeria. The study was conducted in Onipepeye, Oremeji Agugu cassava processing factory in lbadan, Nigeria. A multi-stage sampling technique was used to select one processor per cassava food out of the 60 processors screened. Thus three processors were selected and studied for possible Critical Control Points (CCPs) for cyanide and significant pathogens. Forty samples from the processing steps of raw and fermented cassava were analyzed for cyanide toxicity while 152 samples from the cassava processing chain of raw and fermented cassava, environment, equipment and swabs from processors were assessed for biological contaminants. Analysis of Variance (ANOVA) and T-Test were used to determine significant differences in cassava processing steps and stages for cyanide-level changes and microbial hazards associated with cassava processing. Related gender data were obtained through direct observation and interviews. Changes in cyanide-levels and microbial hazards associated with cassava processing steps and stages were computed at 5% confidence level. Gender as production/risk factor for CCPs and nature of other risk factors were also examined.

The mean cyanide level (mg HCN eq Average/100g) foofoo was 5.06 at this point for unpeeled cassava, peeled cassava 5.45-CCP, peeled and washed cassava 9.05-CCP, final foofoo paste 0.69, with no significant difference in these changes (P>0.05). In Lafun unpeeled cassava 8.12-CCP, sun-dried fermented Lafun 0.09-CCP, peeled and washed cassava 8.12-CCP, sun-dried fermented Lafun 0.09-ccp with significant changes in cyanide level (p<0.0001). Gari, unpeeled cassava 3.62-CCP, peeled cassava 9.35-CCP, peeled and washed cassava 10.16-CCP, pressed mash 7.48-CCP, hold and sell 2.09-CCP, showed significant changes in cyanide level (p<0.0001). Predominant bacteria and their maximum mean counts found in foofoo, lafun, gari processiing chains were: Bacillus spp-1.5x10⁶ found in sieved fermented cassava mash processed by female adult. The major sources of contamination are gender, equipment and environment. Klebsiella-1.4x10⁶ in unpeeled cassava in Lafun was introduced by handling and manufacturing practices: Klebsiella 1.4 x 10⁷ and Esheichia coll 1.2 x 10⁶ were found from the swabs of hands and nose of the foofoo cook respectively. Hazardous levels of Escherchia spp counts in foofoo and gari, Escherichia coll counts in lafun were higher than accepted limits, with standard deviation at 7105.0, 7505.5 and 8485.2 respectively. There was no significant difference between microbial loads in raw and fermented stages of Foofoo (p>0.05) and Gari (p>0.05). However, significant differences were observed between microbial load in raw and fermented stages in lafun (p<0.04). Environment, equipment and processors were the major sources of contamination of cassava foods. Gender, handling and manufacturing practices are major risk factors. Therefore, cassava-processing system should be put on HACCP and CCPs safeguarded, Educating cassava processors on basic food safety principles using the HACCP system must take into consideration gender differences in food handling and manufacturing practices to enhance quality and safety.