文章基本信息

标题：Hazard Analysis Critical Control Points (Haccp) in the Production of Soy-kununzaki: A Traditional Cereal-Based Fermented Beverage of Nigeria
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作者：Danbaba Nahemiah ; Oyeleke Solomon Bankole ; MajiAlhassan Tswako 等
期刊名称：American Journal of Food Science and Technology
印刷版ISSN：2333-4827
电子版ISSN：2333-4835
出版年度：2014
卷号：2
期号：6
页码：196-202
DOI：10.12691/ajfst-2-6-5
语种：English
出版社：Science and Education Publishing
摘要：In this study, Hazard Analysis Critical Control Point (HACCP) was adopted for the evaluation of food safety hazards in the production of local cereal-based beverage (soy-kununzaki) consumed in Nigeria. Significant quantity of physical hazards were recorded when about 1kg of production materials were analysed. 2.35% stones pieces, 1.25% pieces of plastic materials, 1.95% metallic materials, 7.00% soil, 5.69% weed seeds, 1.55% broken grains of soybean were the main physical hazards of concerned identified, while biological physical hazards includes 2.26% animal waste and 2.15% insects. Microorganisms of public health importance were also isolated. Critical control points in the beverage production were highlighted and process capability determined. Process capability index (Cp) was approximately 1.7 for bacterial count and 1.6 for coliform, indicating that the process can be considered capable. Hence HACCP would help in improvement of quality and safe beverage production when properly applied.
关键词：beverage; soy-kununzaki; hazards; food safety; critical control points