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September 06-08, 2018 | Edinburgh, Scotland
Food safety and Hygiene
International Conference on
Journal of Food Technology and Preservation | ISSN: 2591-796X | Volume 2
Assessment of the cyanogenic potential, physico-chemical and microbiological quality of cassava flour
produced in Ruhango and Kamonyi Districts
Nayabo A, Laswai H S and Shayo N B
University of Rwanda, Rwanda
Consumption of cassava products, which are not
adequately processed, has been linked to diseases such
as Konzo. The need to assess the cyanogenic potential,
physio-chemical and microbiological quality of cassava flour
in Kamonyi and Ruhango Districts was necessary. Flours from
local processors of cassava and modern industries were
screened for cyanogenic potential, physio-chemical and
microbiological quality using official methods of analysis.
The analytical results showed that the cyanogenic potential
from wet processed cassava flours ranged between 0
and 10 ppm, which was within the EAC recommendations
(10ppm). Cassava flour from chips (cocottes) processed by
modern methods 1 and 2 had moisture content within the
EAC recommendation of 13% (max). The results from local
processing methods (1 and 2) showed high moisture content
(19.3 – 26.2%) above that recommendedby EAC. This explains
the high microbial count (bacteria, 2.6 – 5.5 log CFU/g and
coliforms, 2 – >1600 MPN/g) but fungal count was within the
WFP recommend value of 5log CFU/g. The pH (6.19 – 7.49)
and TTA (0 – 1.05%) for both methods (local and modern)
indicated microbial activity taking place. The cyanide in
cassava flour was within the permissible limit of less than
10 ppm, thus not a health problem. The microbiological
quality of cassava flour in studied districts confirmed that
the processing methods used did not follow the good
hygienic practices and thus affecting safety of cassava flour.
Use of tap water and modern driers for processing and close
monitoring to ensure strict compliance is recommended.
e:
Nationwide prevalence of E. coli O157:H7 and shiga toxin producing E. coli (STEC) in Brazilian beef,
2015-2016
Brasileiro A C M, L C Pimenta, S Brener, M A S Santos, C VG C Sá, C S Rodrigues and J P A Haddad
Federal University of Minas Gerais, Brazil
Anationwide baseline survey was conducted in Brazil by
the Federal Inspection Service, from the Ministry of
Agriculture, Livestock and Food Supply (MAPA), to estimate
the prevalence of E. coli O157:H7 and STEC (O26, O45, O103,
O111, O121 and O145) in beef. The study was conducted from
2015 to 2016. The samples were collected in 82 abattoirs under
Federal Inspection Service (SIF). The establishments were
classified according to bovine slaughtered per day in: Small (S);
Medium (M) and Large (L). The sampling involves collecting 60
thin slices from the external surface of beef tissues randomly
selected, comprising at least 325 grams of beef trimmings. A
total of 1.920 samples were analysed in official laboratories
(LANAGRO) using MLG 5 analytical method. The results
obtained were one E. coli O157:H7 positive sample and five
non-O157 STEC positive samples. The non-O157 STEC serotypes
detected were O45, O26, O111, O103. This information
demonstrates the good quality and safety of the Brazilian
beef and emphasizes the importance of the pathogen control
programs to evaluate the dressing procedures and slaughter
controls. Acknowledgements: Ministry of Agriculture, Livestock
and Food Supply is acknowledged for providing data and for
discussions regarding the monitoring and the use of the results.
e:
Food Safety 2018, Volume 2
DOI: 10.4066/2591-796X-C1-003