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- Dje, K.M., et al. Show all 4 Authors
- Letters in applied microbiology 2020 v.70 no.2 pp. 87-94
- Bacillus cereus; HACCP; Staphylococcus aureus; cassava; coliform bacteria; cooking; critical control points; crushing; drying; fermentation; hydrogen cyanide; industrialization; ingredients; pH; packaging; product safety; raw materials; roots; spores; starch products; women; Cote d'Ivoire
- ... Attiéké is the major fermented plant food in Côte d'Ivoire. The aim of this study was to identify hazards and critical control points (CCP) in order to implement a HACCP system for the production of attiéké. Physico‐chemical and microbiological analyses were carried out. pH of the cossettes used as raw material for attieke process was slightly acidic (6·5 ± 0·23). But attiéké produced had an acid ...