Journal of Applied Biosciences (J. Appl. Biosci.) [ISSN 1997 - 5902]
Volume 29: 1766 - 1773. Published May 10, 2010.
Evaluation of hazards and critical control points of ogi in small scale processing centres in Abeokuta, Nigeria
*Omemu A.M. and Adeosun O.F.
Department of Microbiology, University of Agriculture, Abeokuta (UNAAB), P.M.B. 2240, Abeokuta
Ogun State, Nigeria. Co-author email: aadmokole@yahoo.com
ABSTRACT
Objectives: To investigate processes and procedures that contribute to microbial contamination during the processing of ogi and to identify points where controls could be applied to control the hazards
Methodology and results: The hazard analysis of ogi processing consisted of observing the raw materials and the environment, documenting all steps of the process and collection of samples at different stages of processing for microbiological analysis. Data on the socioeconomic background of the processors showed that all of them are female and none acquired the knowledge of processing ogi through formal education. The microorganisms isolated included Escherichia coli, Pseudomonas sp, Lactobacilus plantarum, Saccharomyces cerevisae, Candida krusei, Aspergillus niger and Penicillium sp.
Conclusions and application of findings: Raw materials, steeping and fermentation (souring) were identified as the critical control points (CCPs) in ogi processing. Control measures recommended include education of processors, good hygienic practises and use of clean water.
Key words: Ogi, critical control points, hazards, fermentation.
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