Microbiological hazard and critical control points identification during household preparation of cooked ogi used as weaning food

This study identifies potential microbiological hazards and critical control points (CCPs) associated with cooked ogi- a common weaning food prepared and served in many households in Nigeria. The methods of cooking and storage of the ogi was observed; samples were also collected and tested microbiologically at different stages of preparation for total aerobic count, Enterobacteriaceae and Staphylococcal counts. The microbiological counts increased after adding condiments and storage ( 6hr). Irrespective of the cooking method used, the cooked ogi attained temperatures capable of destroying vegetative forms of food-borne pathogens. However, the risk of contamination increased by adding ingredients after heat treatment, prolonged storage at ambient temperature and using insufficiently high temperatures to reheat the food. The CCPs identified include purchase of raw ogi from street vendors, cooking and storage. There is a need to introduce programme to educate mothers on food safety principles as an integral part of primary health care programme.