Evaluation of Critical Control Points (CCPS) in the Production of ‘Daddawa’ (African Locust Bean Cake) in Dawakin –Tofa Local Government area, Kano State, Nigeria

Abstract

Hazard analysis and critical control point (HACCP) was carried out during the production of African locust bean seeds condiment (Daddawa) in a location that specialized in it’s manufacturing namely Kwanar – yandaddawa (Dawakin – Tofa Local Government Area) Kano State, Nigeria. The analyses consisted of determination of the aerobic, anaerobic mesophilic bacterial, staphylococcal and fungal counts. In addition, detection of E. coli 0157: H7, Staphylococcus aureus and Clostridium perfringens on the raw seeds before processing and the processed daddawa were also carried out. The raw seeds, processed seeds, production stages and additives had high total microbial count in the range of 109 - 1011cfu/g, which is above the maximum acceptable limit of 105cfu/g. Bacteria isolated and biochemically characterized were Staphylococcus spp, Clostridium perfringens and E. coli 0157: H7. Mucor and Rhizopus were the fungal genera frequently isolated from most of the samples with Aspergillus fumigatus least isolated. Clostridium botulinum was not isolated at Kwanar yandaddawa. The raw seeds, sand used in dehauling, diluents, pawpaw leaves used as additives as well as final molding, comparing (tabletting) and display for sale to consumers are therefore regarded as a critical control points.

Keywords: Aerobes, anaerobes, E. coli 0157: H7, Critical Control Points.