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Main Article Content
Assessment of good hygiene and manufacturing practices in red palm oil production process in Benin
Abstract
Field Investigations were carried-out on the processing of palm fruit (Elaeis guineensis) into red palm oil. A total of 40 palm oil producers were interviewed and data on their sociocultural profiles, production environment, and respect of Good Hygiene Practices were appraised using Xlstat. The critical control point of red palm oil production was assessed. The microbial load (Coliforms, staphylococcus aureus, yeast and Mold), of the produced oil was evaluated using standard methods. About 60.71% of producers were men and they used the semi-mechanic system to produce oils. 95% of producers had no control of good hygienic and manufacturing practices. Five critical control points were identified: fruits quality (97.5%); cooking of the fruits (90%); dehydration of the crude oil (92.5%); quality of packaging material (95%) and quality of processing equipment (97.5%). The mean values of microbial loads of collected red palm oil samples ranged for coliform from 1 to 2.55 log CFU/g, Staphylococcus aureus 1 to 2.42 log CFU/g, yeast 1 to 3.77 log CFU/g, and molds 1 to 3.54 log CFU/g. The poor hygienic and manufacturing practices could be responsible of the contaminations recorded.
