Abstract
Balls of cowpea-daddawa, contaminated with Salmonella typhimurium (LT2) during processing, were exposed to sun drying (33–35 °C) for 3 days and smoking (60–80 °C) for the same period. On the first day, the initial contaminant level for both sun dried and smoked cowpeadaddawa was 104 cfu/g. Contaminant levels fell from 104 to 102 cfu/g on the second day of smoking, while the contaminants were no longer detected on the third day. The reduction in contaminant level for sun drying was a gradual process. It reduced from 104cfu/g on the first day to 102 cfu/g on the third day. Similarly, other organisms associated with daddawa fermentation could not survive beyond the first day of smoking. It is possible therefore that smoking and the sublethal heat injury of S. typhimurium, could be an effective way of eliminating bacterial pathogens from fermented processed daddawa.
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Wachukwu, C., Sokari, T. & Wemedo, S. Effects of sun drying and smoking on Salmonella typhimurium (LT2) during cowpea-daddawa processing. Plant Foods Hum Nutr 58, 1–7 (2003). https://doi.org/10.1023/B:QUAL.0000041145.43684.2f
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DOI: https://doi.org/10.1023/B:QUAL.0000041145.43684.2f