Hazards And Critical Control Points Of Yoghurt Produced In A Research Institute Farm In Zaria, Nigeria

Abstract

Hazard analyses of yoghurt, produced by the Dairy Unit of a Research Institute farm in Zaria were conducted to determine hazards associated with the processing of milk supplied to the unit into the milk product, and also to determine critical control points that are necessary for effective control of the hazards. The analyses consisted of watching all the steps leading to the processing of milk into yoghurt, recording temperatures and pH measurements throughout all these steps and collecting swab and milk samples and testing them for common food borne pathogens and indicator organisms. The temperature of the milk at the time it was freshly supplied to the Milk Processing Unit where the yoghurt was normally produced was 320C. At this temperature the microbial load was already more than 10log10cfu/ml. The total aerobic plate count obtained for both the milk and the swab samples collected during the operations ranged from 8 Log10 to 11log10 cfu/ml or cm2 as the case may be. The high aerobic plate counts recorded after pasteurization, and the isolation of Staphylococcus aureus from most of the samples indicate that the production of the milk product took place in a highly contaminated environment. Education of the producers on the hazards and the critical control points, and the importance of hygienic environment cannot be overemphasized. Some control measures bordering mainly on personal and general hygiene are suggested.

Keywords:Hazards, Critical Control Points, Yoghurt, Zaria

Nigerian Veterinary Journal Vol. 27 (3) 2006 pp. 15-24