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Analysis of the most frequent nonconformance aspects related to Good Manufacturing Practices (GMP) among small and medium enterprises (SMEs) in the food industry and their main factors. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109205] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Madilo FK, Letsyo E, Oppong BA, Buachi YB, Klutse CM, Parry-Hanson Kunadu A. Assessing Producers’ Knowledge in Good Manufacturing Practices during the Production of a Traditionally Fermented Food (Ga Kenkey) in the Ho Municipality, Ghana. J FOOD QUALITY 2022; 2022:1-9. [DOI: 10.1155/2022/8462337] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/26/2023] Open
Abstract
Good manufacturing practice (GMP) is the primary sanitary and processing requirement necessary to ensure the production of safe foods. It ensures that the production facilities and processes have the necessary conditions to prevent potential hazards from contaminating foods. However, little is known about its application in the production of a traditionally fermented and well-patronized food like the Ga kenkey. This study was therefore designed to evaluate the knowledge and practices of Ga kenkey producers in GMPs. A self-administered questionnaire was prepared and used to recruit 42 Ga kenkey producers using convenient sampling techniques. Out of the 42 producers, 83.3% were females, between 18 and 33 years (61.9%) and single (42.9%), and have been in the business for about 0 to 5 years (69.1%). A significant number of producers had neither GMP, food safety nor HACCP training. The producers have inadequate knowledge of GMPs since majority of them do not use gloves and consider wearing them unnecessary. Even though the producers agreed that GMPs improve product qualities, the establishment of reputation, and customer satisfaction and identify problems within the production process, they however did not pay attention to any form of hazards during the production process. Therefore, since education, training, and experience had a significant (
) positive influence on the producers’ knowledge and practices, sufficient training in GMPs coupled with regular supervision should be provided to the producers for the hygienic and safe production of this commonly patronized food.
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Affiliation(s)
- Felix Kwashie Madilo
- Department of Food Science and Technology, Faculty of Applied Sciences and Technology, Ho Technical University, Box HP 217,Volta Region, Ho, Ghana
- Department of Nutrition and Food Science, College of Applied Sciences, University of Ghana, Greater Accra, Ghana
| | - Emmanuel Letsyo
- Department of Food Science and Technology, Faculty of Applied Sciences and Technology, Ho Technical University, Box HP 217,Volta Region, Ho, Ghana
| | - Bless Abrah Oppong
- Department of Food Science and Technology, Faculty of Applied Sciences and Technology, Ho Technical University, Box HP 217,Volta Region, Ho, Ghana
| | - Yayra Benedicta Buachi
- Department of Food Science and Technology, Faculty of Applied Sciences and Technology, Ho Technical University, Box HP 217,Volta Region, Ho, Ghana
| | - Comfort Mawuse Klutse
- Department of Hospitality and Tourism Management, Faculty of Applied Sciences and Technology, Ho Technical University, Box HP 217,Volta Region, Ho, Ghana
| | - Angela Parry-Hanson Kunadu
- Department of Nutrition and Food Science, College of Applied Sciences, University of Ghana, Greater Accra, Ghana
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Malavi D, Mbogo D, Moyo M, Mwaura L, Low J, Muzhingi T. Effect of Orange-Fleshed Sweet Potato Purée and Wheat Flour Blends on β-Carotene, Selected Physicochemical and Microbiological Properties of Bread. Foods 2022; 11:foods11071051. [PMID: 35407138 PMCID: PMC8997738 DOI: 10.3390/foods11071051] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 03/29/2022] [Accepted: 03/30/2022] [Indexed: 01/30/2023] Open
Abstract
Partial substitution of wheat flour with orange-fleshed sweet potato (OFSP) purée in bread can increase vitamin A intake among consumers. The study investigated the influence of wheat flour substitution with 20–50% of OFSP purée on proximate composition, color, β-carotene, water activity, and microbial keeping quality. The moisture content, crude protein, crude fat, total ash, crude fiber, and carbohydrate in bread ranged from 28.6–32.7%, 9.9–10.6%, 5.0–5.5%, 1.9–3.2%, 1.4–1.8%, and 79.1–80.9%, respectively. β-carotene, total ash, and crude fiber contents in bread, and Hunter color values a*, b*, chroma, and ∆E significantly increased with the addition of OFSP purée. Total viable counts (TVC), yeast, and molds in bread ranged from 2.82–3.64 log10 cfu/g and 1.48–2.16 log10 cfu/g, respectively, on the last day of storage. Water activity, TVC, and fungal counts were low in sweet potato composite bread as compared to white bread. Total β-carotene in OFSP bread ranged from 1.9–5.4 mg/100 g (on dry weight). One hundred grams of bread portion enriched with 40% and 50% OFSP purée provides more than 50% of vitamin A dietary requirements to children aged 4–8 years. Incorporation of up to 50% OFSP purée in wheat flour produces a relatively shelf-stable, nutritious, and health-promoting functional bread.
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Affiliation(s)
- Derick Malavi
- Food and Nutritional Evaluation Laboratory (FANEL), International Potato Center (CIP), Nairobi 25171-00603, Kenya; (D.M.); (M.M.); (L.M.); (J.L.); (T.M.)
- Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
- Food Chemistry and Technology Research Centre, Department of Food Technology, Ghent University Global Campus, 119-5, Songdomunhwa-ro, Yeonsu-gu, Incheon 21985, Korea
- Correspondence: ; Tel.: +82-010-7449-6659
| | - Daniel Mbogo
- Food and Nutritional Evaluation Laboratory (FANEL), International Potato Center (CIP), Nairobi 25171-00603, Kenya; (D.M.); (M.M.); (L.M.); (J.L.); (T.M.)
- Natural Resources Institute (NRI), Medway Campus, University of Greenwich, Central Avenue, Chatham ME4 4TB, UK
| | - Mukani Moyo
- Food and Nutritional Evaluation Laboratory (FANEL), International Potato Center (CIP), Nairobi 25171-00603, Kenya; (D.M.); (M.M.); (L.M.); (J.L.); (T.M.)
| | - Lucy Mwaura
- Food and Nutritional Evaluation Laboratory (FANEL), International Potato Center (CIP), Nairobi 25171-00603, Kenya; (D.M.); (M.M.); (L.M.); (J.L.); (T.M.)
| | - Jan Low
- Food and Nutritional Evaluation Laboratory (FANEL), International Potato Center (CIP), Nairobi 25171-00603, Kenya; (D.M.); (M.M.); (L.M.); (J.L.); (T.M.)
| | - Tawanda Muzhingi
- Food and Nutritional Evaluation Laboratory (FANEL), International Potato Center (CIP), Nairobi 25171-00603, Kenya; (D.M.); (M.M.); (L.M.); (J.L.); (T.M.)
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695, USA
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Identification of Potentially Hazardous Microorganisms and Assessment of Physicochemical Deterioration of Thermally Processed King Coconut (Cocos nucifera var. aurantiaca) Water under Different Processing Conditions in Sri Lanka. J FOOD QUALITY 2022. [DOI: 10.1155/2022/6752088] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
King coconut water (KCW) is a sweet relish product that is more prone to rapid quality deterioration, and several safety concerns are emerging due to its inappropriate thermal processing. Therefore, the objective of this study was to identify the potential spoilage/pathogenic microorganisms associated with the processing of KCW, with the assessment of possible physicochemical changes as providing preliminary information required for the thermal process validation of bottled KCW. Samples (n = 6, 150 ml/sample) were collected from three different KCW processing facilities at five critical processing steps
. A facility survey, physicochemical analyses, and microbial enumeration and isolation, along with their molecular identifications, were conducted. It was found that all tested physicochemical properties were significantly changed
among sampling points at each processing facility. The colour of thermally processed KCW samples has significantly changed
compared to the fresh KCW, which causes a distinct effect on the appealing quality of the final product. A pattern of initial lower counts with gradually increased microbial counts at intermediate processing steps (1.0 × 103–5.3 × 106 CFU/ml) and significantly lowered
counts after thermal treatment was observed. Among the bacterial and fungal isolates identified, several potential pathogenic bacterial species, such as Pantoea dispersa, Bacillus siamensis, Pseudomonas stutzeri, and Acinetobacter lactucae; a few thermal resistant yeasts, Pichia kudriavzevii, Debaryomyces nepalensis, and Candida carpophila; and moulds, Penicillium citrinum, Microdochium fisheri, and Trichosporon asahii, have survived in the thermally processed KCW. Based on the results of the study, it is suggested that the thermal process validation of KCW should be targeted according to the revealed knowledge on the identified hazardous microorganisms, while adhering to Good Manufacturing and Hygienic Practices with minimized handling time to avoid rapid quality deterioration.
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Malavi DN, Abong’ GO, Muzhingi T. Effect of food safety training on behavior change of food handlers: A case of orange-fleshed sweetpotato purée processing in Kenya. Food Control 2021; 119:107500. [PMID: 33390669 PMCID: PMC7607239 DOI: 10.1016/j.foodcont.2020.107500] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Sweetpotato purée processing is new to Kenya and a rapidly growing value addition activity among informal, small, and medium-sized food enterprises (SMEs) in sub-Saharan Africa (SSA). Inadequate knowledge of food safety and poor hygiene practices by food handlers, low level of compliance with Good Manufacturing Practices (GMPs), and microbial contamination are major food safety challenges in orange-fleshed sweetpotato (OFSP) purée processing in Kenya. The extent of food safety training in enhancing food safety in rural-based SMEs and food processing environments has not been fully investigated. This study aimed at evaluating the impact of food safety training on food safety knowledge and hygiene practices of food handlers and in control of microbial contamination in OFSP purée processing in Kenya. Pre- and post-food safety training assessments were conducted to determine food handler's (N = 14) knowledge and practices on food safety. Food, water, and swab samples (n = 62) from the processing environment were collected before and two months after the training and analyzed for food hygiene indicator microorganisms. The findings indicate a significant (p < 0.05) improvement in overall food safety knowledge and practices of food handlers after the training. Poor knowledge scores were exhibited on aspects of cross-contamination, cleaning, and sanitation but these significantly (p < 0.05) improved after the training. Similarly, microbial counts on food equipment surfaces, installations, personnel hands, and in the final product (OFSP purée) significantly (p < 0.05) declined to acceptable levels after the food safety training. Total counts, yeasts and molds, S. aureus, Enterobacteriaceae, and total coliforms counts in the packaged OFSP purée were 2.6, 1.8, 1.5, 1.9, and 1.2 LOG CFU/g respectively hence suitable for its current application as an ingredient in baked products. The findings from this study indicate food safety training as an appropriate tool for improving food handler's knowledge and hygiene practices as well as enhancing microbial safety and quality of processed foods in SMEs if necessary food safety support resources are provided.
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Affiliation(s)
- Derick Nyabera Malavi
- Department of Food Science, Nutrition and Technology, University of Nairobi, P.O Box, 29053-00625, Kangemi, Kenya
- Food and Nutritional Evaluation Laboratory (FANEL), International Potato Centre (CIP), Sub-Saharan Africa (SSA) Regional Office, Old Naivasha Road, P.O Box, 25171-00603, Nairobi, Kenya
- Food Chemistry and Technology Research Centre, Department of Environmental Technology, Food Technology, and Molecular Biotechnology, Ghent University Global Campus, 119-5, Songdomunhwa-Ro, Yeonsu-Gu, Incheon, 21985, South Korea
- Corresponding author. Food Chemistry and Technology Research Centre, Department of Environmental Technology, Food Technology, and Molecular Biotechnology, Ghent University Global Campus, 119-5, Songdomunhwa-Ro, Yeonsu-Gu, Incheon, 21985, South Korea.
| | - George Ooko Abong’
- Department of Food Science, Nutrition and Technology, University of Nairobi, P.O Box, 29053-00625, Kangemi, Kenya
| | - Tawanda Muzhingi
- Food and Nutritional Evaluation Laboratory (FANEL), International Potato Centre (CIP), Sub-Saharan Africa (SSA) Regional Office, Old Naivasha Road, P.O Box, 25171-00603, Nairobi, Kenya
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC, 27695, USA
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Food pollution: a comprehensive review of chemical and biological sources of food contamination and impact on human health. ACTA ACUST UNITED AC 2019. [DOI: 10.1186/s41110-019-0096-3] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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