Survey on the Possible Critical Control Points during the Production of “Balangu” in Kano

Abstract

Hazard, and critical control point (CCP) analysis was carried out during the production of balangu (a locally produced roasted meat product) in Kabuga, Gwale Local Government area of Kano State Nigeria. The analysis consisted of the aerobic mesophilic bacterial count, fungal count, and detection of E. coli, Salmonella and Clostridium perfringens on the raw meat before processing and the roasted meat. The raw meat was found to have counts above the (FAO 1979) acceptable limit (107cfu/g). Bacteria isolated and biochemically characterized are Staphylococcus spp, coliforms, Salmonella spp and Clostridium perfringens. Presence of these organisms is potentially hazardous and pose risk to consumers of the product. The roasted meat (the finished product) have relatively low counts. The counts from raw meat were, aerobic plate count (APC) = 1.73 E8 cfu/g, and fungal counts (FC) = 2.02 E7 cfu/g, then Staphylococal count (SC) = 7.00 E8 cfu/g, in addition to the isolation of E. coli, Salmonella spp and Clostridium perfringens. The raw meat is therefore regarded as a critical control point. It is therefore recommended that meat handlers and operators at abattoir, should exercise personal and environmental hygiene as well as use clean utensils so as to eliminate any possible hazard or reduce it to an acceptable level.

Key words: Hazard and Critical Control Point, Bacterial count, Fungal count, Pathogenic bacteria, balangu, Kano.