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. 2018 Apr 2:2018:4093161.
doi: 10.1155/2018/4093161. eCollection 2018.

Good Manufacturing Practices and Microbial Contamination Sources in Orange Fleshed Sweet Potato Puree Processing Plant in Kenya

Derick Nyabera Malavi  1   2 , Tawanda Muzhingi  2 , George Ooko Abong'  1
Affiliations

Good Manufacturing Practices and Microbial Contamination Sources in Orange Fleshed Sweet Potato Puree Processing Plant in Kenya

Derick Nyabera Malavi et al. Int J Food Sci. .

Abstract

Limited 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 log10 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.

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Figures

Figure 1
Figure 1
Microbial load in water for processing Orange Fleshed Sweet Potato puree; the values above the bars represent the mean ± SEM (standard error of the mean).
Figure 2
Figure 2
Microbial counts on Orange Fleshed Sweet Potato puree handlers' hands; the values above the bars represent the mean ± SEM (standard error of the mean).
Figure 3
Figure 3
Overall level of compliance to GMPs in OFSP puree processing plant; the values above the bars represent the mean percentage score for compliance/noncompliance to GMPs.
See this image and copyright information in PMC

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