Assessment of the Safety of Selected Locally Processed Baobab Products and HACCP Development for Baobab Pulp Value Chain in Kenya

Abstract

Demand for baobab fruits and baobab-derived foods has recently surged as a result of a growing ready market both locally and internationally, especially after both the European Union and the United Nations approved it as a new food ingredient and a functional food. However, in order to meet the growing demand, many farmers engage in rush fruit harvesting, and since there is a lack of knowledge regarding the handling of the baobab fruits, poor handling techniques like inadequate drying and unhygienic handling occur along the baobab value chain, which may not only result in fruits wastage through spoilage but also pose a food safety risk to consumers. It is against this backdrop that this research was conducted to investigate the microbial and aflatoxin contamination levels in ready-to-eat baobab products as well as develop a HACCP (Hazard Analysis Critical Control Point) plan for baobab pulp processors in Kenya. The study involved selected formal and informal processors in specific counties of Kenya. Processed baobab product samples were randomly collected from formal and informal processors and analyzed for the total aerobic count, Enterobacteriaceae, yeast and molds, ergosterol, aflatoxins, moisture, and water activity on wet basis. This was followed by the HACCP development study which was conducted at Vokenel Enterprises Ltd (Kibwezi, Kenya) from January to March 2021. The HACCP plan was developed using the seven principles laid out by Codex Alimentarius. Before commencing on the seven principles, HACCP training was completed to define the steps involved in developing and implementing HACCP for baobab pulp. The moisture and water activity of baobab pulp and candies from formal processors ranged between 7.73±0.33% - 23.47±0.09 % and 0.532±0.03 - 0.740±0.09 compared to those from informal processors which ranged from 10.50±0.18% - 23.47±0.62% and 0.532±0.01 - 0.751±0.04 respectively. The Kenya Bureau of Standards (KEBS) has set the microbial count limits of 1000, 100, and 10000 cfu/g for total aerobic bacteria, Enterobacteriaceae, and yeast and molds respectively. In this study, 33.3% of candies from informal processors were above the total aerobic count and Enterobacteriaceae limits, while 66.7% were above the set yeast and molds limit. Candies from the formal processors were all below the set limits. The baobab pulp from the formal processors had 12, 12.5, and 25% of samples exceeding the total aerobic counts, Enterobacteriaceae and yeast and molds set limits. In the informal sector, 75% of the samples were above the total aerobic count and the Enterobacteriaceae limits. Baobab pulp from informal processors had significantly higher (p<0.0001, p<0.0001) Enterobacteriaceae, yeast, and molds counts (3.1±0.70 log10 CFU/g and 5.3±0.11 log10 CFU/g) than those from formal processors (0.7±0.29 log10 CFU/g and 3.1±0.38 log10 CFU/g) respectively. Candies from informal processors had Enterobacteriaceae contamination (1.8±0.56 log10 CFU/g), however, no Enterobacteriaceae counts were detected in candies from the formal processors. The ergosterol content in the baobab product samples ranged from 0.46±0.01 to 1.92±0.05 mg/100g while the total aflatoxin content ranged from 12.79±0.02 to 23.15±0.01 × 103 μg/kg respectively. All the samples contaminated with aflatoxin were above the set limits of 10 μg/kg for total aflatoxins. Fungal and aflatoxin contamination was detected in 25%, 5%, and 5% of the pulp from formal processors, informal processors, and candies from informal processors respectively. Microbial analysis of swab samples obtained from hands, surfaces, equipment, and storage materials was done before and after HACCP training and development. Changes such as the wearing of aprons and hairnets were observed throughout the manufacturing process after the HACCP training resulting in a significant (P˂0.05) reduction of the microbial load. One critical control point was identified at the reception with the hazard of focus being aflatoxin contamination. The complete HACCP plan and the required pre-requisite programs were developed to deal with the identified hazards. HACCP training proved to be the foundation of effective HACCP development. Without HACCP implementation, achieving the objective of consistent, safe food production would be far more difficult. Products sourced from the Informal processors’ products recorded the highest microbial contamination in terms of Enterobacteriaceae and TAC, which could be associated with unhygienic handling during processing. The results of this study incriminate the unhygienic postharvest practices along the baobab value chain as the source of contamination of the baobab pulp and candies. The food safety risks could be effectively mitigated by initiating training along the baobab value chain on; good hygiene practices, good manufacturing practices, hazard analysis critical control points as well as appropriate postharvest handling of baobab fruit and its pulp.