期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2010
卷号：2
期号：5
页码：236-241
出版社：MAXWELL Science Publication
摘要：Yam is one of the most staple foods in West African countries and provides an important part of the energetic for peoples. The fresh tuber contains a lot of water that makes it preservation very difficult. This study was undertaken to assess the health risk of yam chips obtained from the traditional draw-plate consisting of transforming the fresh yam tuber into dehydrated product (dried yam) known as "cossettes" which is less perishable and propose strategies to control risk points. The approach of HACCP (Hazard Analysis Critical Control Point) concept using the standardized routine methods adopted in the UEMOA (West African Economic and Monetary Union) countries allowed us to do microbiology's assesses. The results of this study showed that the yam chips are contaminated to various degrees by Mesophilic germs ( Bacillus sp), coliforms and molds ( Aspergillus niger , Aspergillus flavus and Aspergillus glaucus ). Salmonella was not found. This bacteria and moulds isolated in the yam chips contain some species involved in food borne illness. The practice of dry yam chips was don to overcome the loses of the yam fresh tuber. The bad conditions of this work affect the hygienic qualities of dry yam, which can present the health risk of consumers.
