Mini-Review: Theoretical and Onsite Evaluation of Hazard Potentials in the Local Production of Wara; an Indigenous West African Soft Cheese
S. I. B. Cadmus
Department of Veterinary Public Health & Preventive Medicine, University of Ibadan, Oyo State, Nigeria.
O. M. Ajunwa
Department of Microbiology, University of Ibadan, Oyo State, Nigeria.
A. J. Adeleke *
Department of Microbiology, University of Ibadan, Oyo State, Nigeria and Department of Microbiology, Modibbo Adama University of Technology, Yola, Adamawa State, Nigeria.
C. A. Agada
Department of Veterinary Public Health & Preventive Medicine, University of Ibadan, Oyo State, Nigeria.
A. A. Awoyele
Department of Veterinary Public Health & Preventive Medicine, University of Ibadan, Oyo State, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
The effects of food hazards have been felt in various forms over the years by consumers globally. This study attempts to assess and evaluate pertinent hazards inherent in the local production of wara (West African soft cheese) which is traditionally produced in small scale by Fulani women and consumed widely in Nigeria. The producers of wara in most cases are associated with poor hygiene, and their products are usually inconsistent in quality and possess very short shelf life. The processes of milking (collection of milk) from animal sources, transferring of the milk into metal pots for heating, heating of the milk, addition of coagulum, ladling of curds and whey into basket and transferring to container of cool water were identified as possible hazard entry points, which a properly designed quality control system should address. To check these hazards, the Hazard Analysis and Critical Control Points (HACCP) system has been proposed, and a major inclusion of this system in local production processes is advocated.
Keywords: Wara, food hazards, critical control points.