Good manufacturing practices and microbial contamination sources in orange fleshed sweet potato puree processing plant in Kenya

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cg.authorship.typesCGIAR single centreen
cg.contributor.affiliationInternational Potato Centeren
cg.contributor.affiliationUniversity of Nairobien
cg.contributor.crpRoots, Tubers and Bananas
cg.coverage.countryKenya
cg.coverage.iso3166-alpha2KE
cg.coverage.regionEastern Africa
cg.creator.identifierDerick Malavi: 0000-0003-1021-1584
cg.creator.identifierTawanda Muzhingi: 0000-0002-2432-2165
cg.howPublishedFormally Publisheden
cg.identifier.doihttps://doi.org/10.1155/2018/4093161en
cg.issn2356-7015en
cg.journalInternational Journal of Food Scienceen
cg.reviewStatusPeer Reviewen
cg.subject.cipSWEETPOTATOESen
cg.subject.cipSWEETPOTATO AGRI-FOOD SYSTEMSen
cg.volume2018en
dc.contributor.authorDerick, N.M.en
dc.contributor.authorMuzhingi, T.en
dc.contributor.authorGeorge, O.A.en
dc.date.accessioned2018-05-29T20:08:39Zen
dc.date.available2018-05-29T20:08:39Zen
dc.identifier.urihttps://hdl.handle.net/10568/92955
dc.titleGood manufacturing practices and microbial contamination sources in orange fleshed sweet potato puree processing plant in Kenyaen
dcterms.abstractLimited information exists on the status of hygiene and probable sources of microbial contamination in Orange Fleshed Sweet Potato (OFSP) puree processing. The current study is aimed at determining the level of compliance to Good Manufacturing Practices (GMPs), hygiene, and microbial quality in OFSP puree processing plant in Kenya. Intensive observation and interviews using a structured GMPs checklist, environmental sampling, and microbial analysis by standard microbiological methods were used in data collection. The results indicated low level of compliance to GMPs with an overall compliance score of 58%. Microbial counts on food equipment surfaces, installations, and personnel hands and in packaged OFSP puree were above the recommended microbial safety and quality legal limits. Steaming significantly (P<0.05) reduced microbial load in OFSP cooked roots but the counts significantly (P<0.05) increased in the puree due to postprocessing contamination. Total counts, yeasts and molds, Enterobacteriaceae, total coliforms, and E. coli and S. aureus counts in OFSP puree were 8.0, 4.0, 6.6, 5.8, 4.8, and 5.9 log<sub(10)> cfu/g, respectively. In conclusion, equipment surfaces, personnel hands, and processing water were major sources of contamination in OFSP puree processing and handling. Plant hygiene inspection, environmental monitoring, and food safety trainings are recommended to improve hygiene, microbial quality, and safety of OFSP puree.en
dcterms.accessRightsOpen Access
dcterms.audienceScientistsen
dcterms.audienceAcademicsen
dcterms.bibliographicCitationDerick, N.M.; Muzhingi, T.; George, O.A. 2018. Good manufacturing practices and microbial contamination sources in orange fleshed sweet potato puree processing plant in Kenya. International Journal of Food Science. ISSN 2356-7015. 2018(ID 4093161):11 p.en
dcterms.extentp. 1-11en
dcterms.issued2018-04-02
dcterms.languageen
dcterms.licenseCC-BY-4.0
dcterms.publisherHindawi Limiteden
dcterms.subjectsweet potatoesen
dcterms.subjectproductionen
dcterms.subjectprocessing qualityen
dcterms.typeJournal Article

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