Identification of Hazards and Critical Control Point (CCP) for “Suya” Processing in South-West Nigeria

Abstract

The safety standards during processing of “suya” in Abeokuta, Ogun State, South West Nigeria were investigated. Twenty-five locations and processors were randomly selected and hazard analysis survey of the “suya” processing environment was carried out for the centers. This analysis consisted in observing the raw materials, environment and watching all steps involved in the processing. Samples were collected during the processing and results of analysis were used to identify the critical control point (CCP) to evaluate the microbiological hazards. Microbiological analysis of raw meat, processing slabs, knives, spices, steak, processing equipments and processors hands revealed contamination with Coliform, Bacillus cereus, Salmonella spp., Shigella spp., Staphylococcus aureus. The presence of Coliforms, S. aureus and B. cereus indicates that the processing is carried out in a highly contaminated environment. Education of processors on the hazards, CCP and the importance of hygienic environment is imperative. Therefore, control measures and monitoring procedures for “suya” processing are suggested. Practical Application The processing of “suya” in Nigeria have generated a lot of concerns in the area of processing and safety. This research has provided information on the use of Hazard Analysis and Critical Control Points as a tool to assess hazards and establish control systems that focus on prevention during the processing rather than relying mainly on end-product testing.