An Application Of Hazard Analysis Critical Control Points (HACCP) In The Preparation Of Traditional Opaque Sweet Beverage (Thobwa) In Blantyre City Vendors

Abstract

While the selling of a traditional opaque sweet beverage locally known as “thobwa”, is on the rise in all the cities of Malawi, diarrhoeal diseases are also on the rise. This is more common among low-income earners. The rising cases of diarrhoea might be due to several factors including food handling and preparation. thobwa, especially the locally prepared is one of the high-risk drinks due to its preparation stages, and the purpose of this study was to assess the levels of contamination in this locally prepared thobwa and how it can be minimised by following the Hazard analysis critical control point (HACCP). This study employed a descriptive cross-sectional method involving both qualitative and quantitative data. The methods involved the use of structured questionnaires to collect data. The questionnaire was administered to a population of 30 who were doing thobwa selling business around Makata Industrial Area. Observation checklist and laboratory investigations were also used to a randomly selected 14 respondents from the 30, to capture the stages in the thobwa preparation, during the collection of laboratory samples. These 14 were followed up in all the stages of thobwa preparation, including taking samples at every stage of preparation. These samples were thobwa and the water used in thobwa preparation, hand swabs of food handlers plus swabs from bottles used in packaging the thobwa. Furthermore, additional notes were being taken during observation in the process of preparing the thobwa, including behaviours which might affect the quality of the thobwa, either negatively or positively. In addition to the samples, following the HACCP principles, the study identified critical points where thobwa gets contaminated in the process of preparation, so that control measures are put in place to control or minimise the contamination levels. Of the 37 samples of thobwa processed within 48 hours, 56.7% (n=21) had E. coli and 67% (n=25) had Salmonella while 75% (n=28) had Staphylococcus growth. In terms of levels of contamination, Staphylococcus was more present in most samples collected. Furthermore, out of the 23 samples of water analysed, 69% (n=16) were having positive coliforms while 30% (n=7) were having positive E. coli. The study further revealed that thobwa contamination increases at each stage of preparation for both E. coli, Salmonella and Staphylococcus, with positive correlation which was not statistically significant. On the HACCP, it was established that four stages constitute the critical points which are cooking, cooling, bottling, and handling in general apart from the water used at both household and selling point level. This contributes to the increased level of contamination to thobwa. On sanitation part, waste disposal is an issue as 66.7% of the respondents dump their wastes in the open pit while only 13.3% are putting their wastes in plastic containers and bins. xii In general, the study has revealed the presence of contamination in the thobwa which is bought from venders, and this contamination is caused by the handling process during preparation at both household and market level. Furthermore, the study has also established the behaviour and hygiene practises done by the food handlers in the home, especially during the preparation of the thobwa. Furthermore, the study has also established the increased levels of contamination of the thobwa as the stages in preparation are advancing. Following the HACCP principles, it has also been revealed in the study that there are specific areas and specific points when contamination can take place during the preparation of thobwa.