APPLICATION OF HAZARD ANALYSIS CRITICAL CONTROL POINT ON SOME FOOD SERVICE CENTRES IN ZARIA, NIGERIA
APPLICATION OF HAZARD ANALYSIS CRITICAL CONTROL POINT ON SOME FOOD SERVICE CENTRES IN ZARIA, NIGERIA
No Thumbnail Available
Date
2005-12
Authors
SAMBO, BINTA
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
A survey of the safety of some selected foods sold in some food service
centres in Zaria was carried out by applying the hazard analysis critical control point
(HACCP) strategy. The analyses consisted of observing the raw materials and
environment, watching all steps of the food preparation and handling, recording
temperatures and pH before cooking, immediately after cooking and during holding
and collecting samples of foods at these points and testing for total viable, coliform,
staphylococcal and Bacillus counts and presence of Salmonella. Structured
questionnaire was used to collect information on personal characteristics and hygiene
and food handling techniques. All Microbiological analyses were performed using
standard procedures. Out of 90 respondents, 53(58.9%) were less than 30 years,
53(58.9%) were males, 37(41.1%) females and 83(84.4%) had formal education and
exhibited good hygiene behaviour. Analyses of variance of the mean counts of the
organisms from the three categories of food service centres were not significantly
different (p > 0.05). However, mean counts ranging from 5.76 - 7.91 log10 cfu/g for
B.cereus and 5.99 – 7.91 log10 cfu/g for S.aureus obtained in the foods were above the
standard acceptable limits of less than 5.0 log10 cfu/g for B.cereus and less than 6.0
log10 cfu/g for S.aureus. Out of 90 food and 18 swab samples tested, 82 (75.9%) were
contaminated with S. aureus, 68 (62.9%) with coliforms and 57 (52.7%) with B. cereus.
No Salmonella was isolated from all the samples. E. coli was isolated from pounded
yam and vegetable soup in “Bukas” and Cafeterias. The antibiotic-sensitivity test of
the isolates to eight antimicrobial agents revealed that 82 out of the 92 isolates
tested were resistant to the common drug used in the treatment of infection
Description
SUBMITTED TO THE POSTGRADUATE SCHOOL
AHMADU BELLO UNIVERSITY ZARIA, IN PARTIAL FULFILLMENT
OF THE REQUIREMENTS FOR THE AWARD OF THE DEGREE OF
MASTER OF SCIENCE [M. sc] IN MICROBIOLOGY
DECEMBER 2005
Keywords
APPLICATION,, HAZARD,, ANALYSIS,, CRITICAL,, CONTROL,, POINT,, SOME,, FOOD,, SERVICE,, CENTRES,, ZARIA,, NIGERIA