Scientific Research and Essays Vol. 2 (10), 426-433, October 2007          
ISSN 1992-2248 © 2007 Academic Journals

Full Length Research Paper

Food safety evaluation in boarding schools in Zaria, Nigeria, using the HACCP system

Oranusi S^1*, Galadima M², Umoh VJ² and Nwanze PI¹

¹Department of Biological Sciences, College of Natural And Applied Sciences, Igbinedion University, Okada, P.M.B. 0006, Edo State, Nigeria.

²Department of Microbiology, Ahmadu Bello University, Zaria. Kaduna State, Nigeria.

*Corresponding author. E-mail: orasol2002@yahoo.com.au.

Accepted 21 September, 2007

Abstract

A systematic evaluation of food safety was carried out in five boarding schools in Zaria, Kaduna State. The analysis consisted of investigating hazards associated with microbial contamination and critical control points (CCPs) in the preparation and handling of foods in the schools. Food and water samples as well as swabs of food contact surfaces were collected in addition to animal droppings found in or near the food preparation areas and transported to the laboratory for further investigations. Enterotoxin production by Bacillus cereus and Escherichia coli strains was performed on New Zealand white rabbits using the ileal loop technique. All the foods (akamu, eba, tuwo and vegetable soup) attained cooking temperatures of 60 - 100ºC capable of destroying vegetative forms of food borne pathogens. However, a concentration of 3 - 5log₁₀ cells of B. cereus, 2 - 3log₁₀ cells Staphylococcus aureus and 1-2log₁₀ coliforms were isolated per 100 g/ml of some of the cooked foods. The water samples for drinking, cooking and washing dishes were contaminated with coliforms below 2 log₁₀ cells/ml. The food and water samples were found to have counts within acceptable limits but the isolation of enterotoxigenic strains of B. cereus and Escherichia coli, hazards such as inadequate (5 - 10 min) time/temperature exposure of foods (akamu, tuwo, eba), high level initial contamination associated with raw foods, food ingredients, food contact surfaces, food handlers and inadequate cleaning of food utensils call for concern. Critical control points are frying and steaming of akara and moimoi respectively, manipulation of foods after cooking, and holding of cooked foods. The improvement of the personal hygiene of the handlers and the environment using hazard analysis critical control point (HACCP) could help in ensuring safety of foods served in the boarding schools.

Key words: Hazards, contamination, HACCP, CCP, boarding school, enterotoxin production, food safety.