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Hazard analysis and critical control points of weaning foods

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Abstract

Hazards and critical control points were identified during the preparation, feeding and storage of weaning foods fed to the children (6–24 months) belonging to low income group (LIG) families using survey methods, spot and indepth observations and microbial analysis. High microbial counts were obtained for the weaning food samples procured from the families that were rated as poor for both personal hygiene and environmental sanitation. Food samples that were held at ambient temperature (25–35°C) showed high counts of coliforms, AMCC, yeast and mold,Staphylococcus aureus andBacillus cereus. Spice mixtures and mop samples also revealed high counts for all these organisms. Coliforms were not isolated from the water samples of all the 10 households. However, a high count ofBacillus cereus (103–5/ml) was observed in water samples of two selected households. The hazards and critical control points identified were high initial contamination of raw foods, poor environmental sanitation and personal hygiene, feeding of overmight moist foods stored at ambient temperature and insufficient steaming of these foods.

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Authors and Affiliations

  1. Department of Foods and Nutrition, Faculty of Home Science, M.S. University of Baroda, 390 002, Baroda

    Mini Sheth, Jigisha Patel, Shikha Sharma & Subadra Seshadri

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  1. Mini Sheth
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  2. Jigisha Patel
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  3. Shikha Sharma
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  4. Subadra Seshadri
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Sheth, M., Patel, J., Sharma, S. et al. Hazard analysis and critical control points of weaning foods. Indian J Pediatr 67, 405–410 (2000). https://doi.org/10.1007/BF02859455

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