Critical control points of complementary food preparation and handling in eastern Nigeria

Critical control points of complementary food preparation and handling in eastern Nigeria

OBJECTIVE: To investigate microbial contamination and critical control points (CCPs) in the preparation and handling of complementary foods in 120 households in Imo state, Nigeria. METHODS: The Hazard Analysis Critical Control Point (HACCP) approach was used to investigate processes and procedures t...

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Bibliographic Details
Main Authors: Ehiri John E., Azubuike Marcel C., Ubbaonu Collins N., Anyanwu Ebere C., Ibe Kasimir M., Ogbonna Michael O.
Format: Article
Language:English
Published: The World Health Organization 2001-01-01
Series:Bulletin of the World Health Organization
Subjects:
Diarrhea, Infantile/etiology
Infant food/microbiology
Food contamination/analysis
Water microbiology
Food handling
Food hygiene
Risk assessment
Task performance and analysis
Nigeria
Online Access:http://www.scielosp.org/scielo.php?script=sci_arttext&pid=S0042-96862001000500009

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http://www.scielosp.org/scielo.php?script=sci_arttext&pid=S0042-96862001000500009

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