Public health issues in the processing of cassava (Manihot esculenta) for the production of lafun and the application of hazard analysis control measures

Lateef A.; Ojo M. O.

摘要

Eight hundred samples of water, fermenting broths and dried lafun obtained from processors from two villages in Ogbomoso, Nigeria were analysed within a period of five months for microbiological attributes through the enumeration and isolation of mould/yeast, mesophilic aerobic bacteria, coliform, staphylococci, Salmonella and lactobacilli. In addition, the public health implications of the incidence of bacteria and fungi were investigated through antibiotic sensitivity testing and determination of aflatoxigenic potential of fungal isolates. The raw materials and environments in which lafun processing was carried out was observed to identify sources of hazards associated with the production process, to construct a workable hazard analysis and critical control points plan for lafun production, which was implemented in the production of laboratory-prepared lafun. The cumulative microbial counts of the water and fermenting broths ranged from 1.35x10(4) to 1.04x10(5) cfu/ml, while that of lafun samples ranged from 2.21x10(4) to 9.91x10(4) cfu/g. There were occurrences of Staphylococcus aureus, Escherichia coli, Salmonella Typhimurium, Lactobacillus sp., Bacillus cereus, Klebsiella oxytoca, Aspergillus fumigatus, Aspergillus flavus, Aspergillus niger, Absidia corymbifera and Rhizopus oryzae in the samples. Many of these isolates showed multi-drug resistance to 2-10 antibiotics, while about 39% of the fungi produced aflatoxins ranging from 1 to 1,600 mu g/kg. The critical control points identified in the production were steeping, drying, packaging/storage, and the implementation of the corrective measures led to the production of laboratory-prepared lafun with improved microbiological safety. The results showed potential hazards that may be associated with the consumption of lafun with attendant public health consequences of aflatoxin food poisoning and illnesses that may be occasioned by multi-drug resistant bacteria. Education of processors on the hazards, critical control points and importance of hygienic environment is therefore necessary in the production of quality lafun to safeguard public health.

机译：八百个样本的水,发酵培养基配方和干lafun获得来自两个处理器村庄Ogbomoso,尼日利亚进行分析在5个月内通过微生物属性枚举和隔离模具/酵母,嗜中温需氧细菌、大肠杆菌、葡萄球菌、沙门氏菌、乳酸杆菌。此外,公共卫生的影响细菌和真菌的发生率通过抗生素敏感性测试即使把潜在的决心真菌分离株。环境lafun处理观察进行识别的来源与生产过程相关的危险,构建一个可行的风险分析关键控制点lafun的计划生产、实施生产laboratory-prepared lafun。累积的水和微生物计数发酵培养基配方范围从1.35 x10 (4)1.04 x10 (5) cfu /毫升,而lafun样本范围从2.21 x10(4)到9.91 x10 (4) cfu / g。出现的是金黄色葡萄球菌,大肠杆菌、鼠伤寒沙门氏菌乳酸菌sp,蜡样芽胞杆菌、克雷伯氏菌oxytoca,来自烟曲霉属,曲霉属真菌黑曲霉,flavus Absidia corymbifera和根霉oryzae样本。隔离了耐多药2 - 10抗生素,而大约39%的真菌产生黄曲霉毒素从1到1600亩克/公斤。生产被浸泡,干燥,包装/存储,和实现的纠正措施导致的生产laboratory-prepared lafun与改进微生物安全。潜在的危险,可能是相关的消费和服务员lafun公共卫生黄曲霉毒素食物中毒和后果可能由多种药物引起的疾病耐药细菌。危害关键控制点和因此,卫生环境的重要性必要的生产质量lafun维护公共卫生。

Public health issues in the processing of cassava (Manihot esculenta) for the production of lafun and the application of hazard analysis control measures

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