Microbial hazards and critical control points of locally processed soy‐cheese in Nigeria

Abstract

Purpose

In Nigeria, soymilk and fried soy‐cheese are common street‐vended foods sold in market places, motor‐parks, streets and schools. Many processors of these soy‐foods are women using the soy‐food business to generate income in supporting their families. They have little or no knowledge about good manufacturing practices and good hygiene practices. Careless exposure of prepared foods to environmental contamination is quiet noticeable. The purpose of this paper is to assess microbial hazards and critical control points (CCPs) in the processing of locally processed fried soy‐cheese from different areas in Oyo State, South‐West Nigeria.

Design/methodology/approach

Soy‐cheese processors were visited. Samples of water used for processing, fermented maize liquor used as coagulant and fried soy‐cheese were collected for microbial analysis. CCPs were analyzed.

Findings

Higher microbial load was recorded in the coagulant samples (≤10⁶ Cfu/ml) and in the fried soy‐cheese displayed for sale (≤10³ Cfu/ml). Pathogenic micro‐organisms: Staphylococcus aureus, Bacillus cereus and Escherichia coli were characterized from the collected samples. Coliforms were present in samples collected.

Originality/value

The paper shows that these processors need to be trained in food safety practices to reduce health risks associated with consumption of these locally processed foods.

Citation

Bosede Fasoyiro, S., Adeoti Obatolu, V., Bosede Fasoyiro, S., Adeoti Obatolu, V., Adebayo Ashaye, O., Olaniran Adegoke, G. and Oluremi Farinde, E. (2010), "Microbial hazards and critical control points of locally processed soy‐cheese in Nigeria", Nutrition & Food Science, Vol. 40 No. 6, pp. 591-597. https://doi.org/10.1108/00346651011090392