Some hazards associated with the production of a popular roasted meat (tsire) in Zaria, Nigeria

Food Control

Volumn 17, Issue 5, 2006, Pages 348-352

  Abdullahi, I O ^a   Umoh, V J ^a   Ameh, J B ^a   Galadima, M ^a  

^a AHMADU BELLO UNIVERSITY   (Nigeria)

Author keywords

Aerobic plates count; Coliform count; Contamination; HACCP; Proximate analysis; Staphylococcal count

Indexed keywords

CLOSTRIDIUM PERFRINGENS;

EID: 27844557920     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2004.11.010     Document Type: Article

References (19)

1. H. Bauman HACCP: Concept, development and application Food Technology 2 1990 156-158
2. R.G. Bell & S.C. Hathaway The hygienic efficiency of conventional and inverted lamb dressing systems Journal of Applied Bacteriology 61 1996 225-234
3. M.F. Bell R.J. Marshal & M.E. Anderson Microbiological and sensory test of beef treated with acetilaced Journal Food Protection 49 1986 207-210
4. F.L Bryan Application of HACCP to ready to eat dried foods Food Technology 44 2 1990 70-77
5. Bryan, F. L. (1992). Hazards analysis critical control point evaluations, a guide to identifying hazards and assessing risks associated with food preparation and storage. WHO: Geneva, Switzerland.
6. D.H.M. Du-Sai & H.T. Akwar Total plate count, isolation and anti-biogram of Escherichia coli in ready-to-eat 'suya' in Zaria, Nigeria Tropical Veterinary 17 1999 31-35
7. H. Egan R.S. Kirk & R. Sawyer Pearson's chemical analysis of foods (pp. 403-405) 1983 Churchill Livingstone Edinburgh
8. E.O. Ejeikwu & C.I.C Ogbonna Species of microorganisms associated with the ingredients used in the preparation of the Nigerian take-away meat (suya) ZUMA JPAS 1 1 1998 7-10
9. A.O.J. Fapohunda B.I. Aderiye & H.O. Ogundipe Sensory and Microbiological evaluation of local kebab Nigeria Journal of Microbiology 5 1-2 1985 111-117
10. J.O. Igene & C. Abulu Physical and nutritional quality of tsire suya. A popular Nigerian meat product Journal of Food Protection 46 1983 293-296
11. Nwabueze, T. U., & Nwabueze, J. C. (2001). Effect of heat source on consumer acceptability and microbiological quality of beef suya. In Proceedings of the 25th Annual conference of NIFST, Lagos (pp. 245-246).
12. S.A. Okodugha & Z.A. Obanu Effect of desorption processing on the microflora of raw beef Nigeria Food Journal 7 1989 39-49
13. T.M. Okonkwo Z.A. Obanu & N.D. Onwuka Quality characteristics, amino acids and fatty acid profile of some Nigerian traditional hot smoked meat product Nigerian Food Journal 12 1994 46-54
14. A.D. Ratworsky J. Ross N. Masario T.W. Donnel & L. Kamperman Choosing probability distribution for modeling generation time variability Journal of Applied Bacteriology 80 1998 131-135
15. Speck, M. L. (Ed.) (1976). Compendium of methods for the microbiological examination of foods. Washington, DC: American Public Health Association (APHA), 20036.
16. Umoh, J. U. (2001). An overview of possible critical control point of microorganisms of ready-to-eat beef products of Northern Nigeria. In Proceedings of the International Conference on Food Safety and Security, IITA, Conference centre, Ibadan, Nigeria (pp. 109-121).
17. World Health organization WHO. (1984). The role of food safety in health and development. Report of joint FAO/WHO expert committee on food safety. Technical report series No. 705.
18. World Health organization, WHO. (1991). Integrated approaches to health education in food safety. Report of the task force meeting, WHO/HPP/FOS/ 90.3.
19. Yusuf, I. Z., & Onimisi, A. M. J. (2002). Bacterial quality of fresh meat and suya sold in Bauchi metropolis. In Proceedings of the 26th Annual Conference, Nigerian Institute of Food Science and Technology (NIFST), Owerri, Nigeria.