Food Science Students Fighting Hunger Competition - Identification of Hazards and Critical Control Points for Mosa (an Indigenous Maize-based Street Vended Snack) Processing in South-West Nigeria

By IO Olotu and OA Obadina

Abstract

A hazard analysis survey of mosa processing was carried out for ten processors in South-West Nigeria. Raw materials were observed, processing steps were documented, temperature of frying was recorded, samples (maize, cooked maize, milled maize, molded milled maize and fried mosa) were collected at different processing stages and subjected to physical, microbiological and chemical hazard analysis. The observed physical contaminants common to all samples irrespective of the processor were stones and sands. The frying temperature of the samples ranged from 155oC to 160oC. The total aerobic count of mosa decreased as the frying temperature increased and ranged from 2.52 to 4.98 log cfu/g for all the samples. Bacillus cereus, Escherichia coli, Staphylococcaureus, Aspergillus niger and A. flavus were the microorganisms isolated from the samples at different processing stages before frying. The total aflatoxin content of the samples ranged from 0 to 20 ppb (μg/kg) being a chemical hazard together with lead, cadmium and arsenic and frying was identified as the critical control point (CCP). The presence of hazards in the samples constitutes a food safety issue and control measures should be enacted which include educating processors on hazards, CCP, and good hygienic and manufacturing practices to reduce/eliminate these hazards.

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_{^{IUFoST Scientific Information Bulletin (SIB)}}

_{^{FOOD FRAUD PREVENTION}}

John Spink, PhD

Summary

_{Food Fraud – and the focus on prevention – is an important and evolving food industry focus. Even though the vast majority of these incidents do not have a health hazard in some ways they are more dangerous because the substances and actions are unknown and untraceable. The types of food fraud stretch the traditional role of food science and technology to include criminology, supply chain traceability and other control systems. The food authenticity and integrity testing will be the most complex actions and their value should be assessed in terms of the contribution to prevention. This Scientific Information Bulletin (SIB) presents an introduction, review of incidents, the fundamentals of prevention which then provide insight on the optimal role of Food Science and Technology.}

_{See IUFoST SIBS below for the complete Food Fraud Prevention Scientific Information Bulletin.}

2017

This journal is published by the International Union of Food Science and Technology (IUFoST).

Copyright International Union of Food Science and Technology (IUFoST) 2013. ISSN 2306-9848

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Food Science Students Fighting Hunger Competition - Identification of Hazards and Critical Control Points for Mosa (an Indigenous Maize-based Street Vended Snack) Processing in South-West Nigeria

2017

Congratulations Prof. Dr. Purwiyatno Hariyadi

World Congress

Scientific Information Bulletins (SIBs)

_{FOOD FRAUD PREVENTIO}_N