Analysis of fried bean cake (Akara), a legume-based product, was carried out to determine the microbial hazard associated with each of the five stages of its production. Various microorganisms were identified at different stages of Akara production and they include species of Bacillus, Staphylococcus, Pseudomonas, Alcaligenes, Serratia, Aspergillus, Penicillium, Mucor, Fusarium, Rhizopus, Saccharomyces and Candida. The total viable bacterial counts ranged from 4.5 × 103 cfu/g to 1.3 × 106 cfu/g, while the counts of Staphylococcus ranged from 1.8 × 1 02 cfu/g to 3.6 × 105 cfu/g and fungal counts ranged from 5.1 × 101 cfu/g to 2.6 × 104 cfu/g. The index of microbial load (104-106) was high at stages 2 and 3 of the production process, which are the milling process and addition of blended ingredients respectively, while the frying stage (stage 4) had low microbial counts. No coliforms were detected in any of the five stages of production of the fried bean cake. The results suggested that stages 2 and 3 were the Critical Control Points (CCPs), where some degree of control can be exercised over the microbial hazard of akara to prevent, eliminate, or reduce the microbial load to acceptable levels.

Microorganisms contaminate a wide variety of foods due to their ubiquitous nature, hence the need for appropriate control measures (Skougard, 1991). Foods, because they provide nutrients for man, also are excellent environments for the growth of microorganisms, and their sources of contamination include ingredients, packaging materials, product in process, the environment and personnel, and equipment (Frazier and Westhoff, 1988; Adams and Moss, 1999; and Prescott et al., 2005).

The increasing activities of foodborne pathogens have stimulated investigations aimed at ensuring food safety. Food safety can be achieved through regulation and safety control of production processes. However, studies indicate that the greatest challenge to food safety is microbiological hazard (Hobbs and Gilbert, 1981). Such hazards are further worsened by the complex methods of food preparation, handling and distribution (Sutherland et al., 1986). Thus, to curb the menace by microbiological hazard, food Scientists and microbiologists have employed routine inspection approach which is designed to meet legislative, quality and safety standards (Sutherland et al., 1986).

The technique first described in the US in 1971 relies on the analysis of those factors that influence the microbial safety of food and food production. This is done by determination of the degree of contamination, detection of point of entry and mapping out strategies at eliminating such points (Bryan, 1981; and Skougard, 1991).

The Hazard Analysis and Critical Control Point (HACCP) concept has improved on traditional practices by introducing a more systematic, rule-based approach for applying the knowledge of food microbiology to the control of microbiological quality. The same system can also be adopted with physical and chemical factors affecting food safety or acceptability. HACCP concept is mainly a preventive approach to quality assurance and as such it is a tool to control quality during processing. It can also be used to design quality into new products during their development. The concept uses a preventive method that relies on analysis of the hazards associated with a particular product and determination of Critical Control Points (CCPs). The technique is intended to extend the principle of Good Manufacturing Practice (GMP) toward zero defect manufacture (Bryan, 1981; and Adams and Moss, 1999).

This study was designed to determine the points of entry of microorganisms during the production of fried bean cake (Akara), and to identify the microbial contaminants at each stage of production.

Biotechnology Journal, Stress Adaptation of Bacteria, Extremophiles, Bacterial Adaptation, Cytosolic Components, Denature Cellular Proteins, Reactive Oxygen Species, Monounsaturated Fatty Acids, Ultraviolet Radiation, Environmental Stress, Stress Management, Biological Systems, Cellular Economy.