Abstract
Cassava (Manihot esculenta Crantz) is rich in carbohydrates and is the third most important source of calories, in the tropics. The handling and processing practices of cassava roots expose them to microbial contamination. The objective of this study was to assess the level of contamination of cassava products that are in markets so as to establish the safety for human consumption. Samples from Nairobi and Coastal region of Kenya were evaluated for: total count, Staphylococcus aureus, total coliforms, yeast and mould and E. coli to establish their safety and quality for human consumption. Results for dried cassava chips showed; TVC 5.16-8.04 log cfu g-1; 4.81-7.21 log cfu g-1, mould 1.00-3.86 log cfu g-1; 1.00-3.28 log cfu g-1 and Staphylococcus aureus 2.69-4.36 log cfu -1; 2.90-4.71 log cfu -1 for Nairobi and Coastal region respectively. Cassava flour was; TVC 5.66-7.67 log cfu g-1; 5.92-8.12 log cfu g-1, mould 1.00-6.73 log cfu g-1; 2.65-5.08 log cfu g-1, Staphylococcus aureus 3.77-5.79 log cfu g-1; 1.00-5.73 log cfu g-1, and coliforms 0-6.34; 2.00-6.27 log cfu g-1 for Nairobi and Coastal regions respectively. One sample tested positive for presence of E. coli. Eighty seven percent of cassava flour and 77% of dried cassava chips samples were confirmed for presence of Staphylococcus aureus. There was a significant (P<0.05) difference in the microbial counts among the dried cassava chips samples and the cassava flour samples from markets in Nairobi and Mombasa. Results indicate excessive manual and poor post-harvest handling practices of the products hence, their poor quality and non-safety for consumption.Key Words: Chips, contamination, Manihot esculenta
Highlights
MATERIALS AND METHODSCassava (Manihot esculenta Crantz) significantly contributes to food security, incomes and employment opportunities in the rural areas of sub-Saharan Africa (Githunguri et al, 2007)
The objective of this study was to assess the level of contamination of cassava products that are in markets so as to establish the safety for human consumption
There is a high load of bacterial, Staphylococcus spp. and coliforms present in dried chips and cassava flour samples indicating excessive personnel handling and poor hygiene during post-harvest processing, handling and marketing
Summary
MATERIALS AND METHODSCassava (Manihot esculenta Crantz) significantly contributes to food security, incomes and employment opportunities in the rural areas of sub-Saharan Africa (Githunguri et al, 2007). About 38% of the cassava produced in the coastal lowlands of Kenya is consumed at household level, and 51% of the farmers make dried chips for domestic use, sale to starch and feed factories or as an intermediate for production of flour (Kiura et al, 2005). Traditional processing of cassava chips and flour is generally unhygienic. Unhygienic conditions during production (for instance lack of protective clothing, lack of hand washing areas, drying on dirty surfaces), storage and slow sun-drying especially during the rainy seasons, often results in bacteria and mould contamination (Chiona et al, 2014), with for instance Aspergillus species that produce aflatoxins which are a major health concern to humans and livestock (Manjula et al, 2009). The objective of this study was to assess the level of contamination of cassava products that are in markets so as to establish the safety for human consumption
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