Impact of small scale fermentation technology on food safety in ...

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Table 3 (continued) Step (11) Addition <strong>of</strong>: Hazards Control measures CCPs Critical limit Monitoring procedure Corrective actions (a) Power flour (a) Contamination by power (a) Ensure hygienic Yes (a) Power flour and Observation Use another power flour quality <strong>of</strong> power flour togwa <strong>of</strong> high hygienic quality flour and togwa (b) Togwa (b) Contamination with acid- (b) Ensure the safety (b) Absence <strong>of</strong> resistant pathogens by togwa <strong>of</strong> previously prepared disease upon togwa consumption <strong>of</strong> togwa (12) Fermentation (a) Growth and formation <strong>of</strong> (a) Rapid <strong>fermentation</strong> (a) Yes (a) Acid taste and (a) Observation (a) Discard the material toxin by S. aureus characteristic odour within 24 h (b) Survival <strong>of</strong> acid-tolerant (b) Minimize pathogens contamination with acid tolerant pathogens (see step 11) a (b) No (13) Serving Recontamination by hands, Wash hands and use Yes Washing with soap Observation Thorough reheating utensils, environment clean utensils and thorough rising with clean water a As there is no critical control point in the subsequent steps which would ensure the killing <strong>of</strong> acid-tolerant pathogens surviving the <strong>fermentation</strong> step, the present process <strong>of</strong> togwa preparation may lead to a high-risk product. 222 Y. Motarjemi / International Journal <strong>of</strong> Food Microbiology 75 (2002) 213–229
Y. Motarjemi / International Journal <strong>of</strong> Food Microbiology 75 (2002) 213–229 223 effectiveness <strong>of</strong> acidification by lactic acid bacteria or the enzymatic degradation <strong>of</strong> plant toxins and antinutritional factors. Other food safety problems may arise from shortcomings in handling and processing and result in different types <strong>of</strong> hazards as discussed in Section 5. Fig. 2. Flow Diagram for Preparation <strong>of</strong> uji. 6.2. Nutritional constraints Current methods applied in the preparation <strong>of</strong> fermented complementary foods pose a number <strong>of</strong> nutritional problems. These include: (i) low protein content and limited quality <strong>of</strong> the raw material (e.g.
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