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A study was carried out to identify and control the moulds responsible for spoilage of
cured vanilla (Vanilla planifolia) beans and assessment of food safety knowledge, good
manufacturing practices (GMP) and good hygiene practices (GHP of vanilla handlers in
Kilimanjaro region. Five moulds namely, Aspergillus fumigatus, Aspergillus tubingensis,
Aspergillus aculeatus, Byssochlamys spectabilis (anamorph: Paecilomyces variotii) and
Penicillium polonicum were isolated from cured vanilla beans. The control of mould
growth was carried out by using 30%, 50% and 70% ethanol (vol/vol.) for 5 min and 10
min. Sterile green vanilla beans inoculated with spores of A. tubingensis, A. aculeatus and
B. spectabilis were incubated overnight, followed by blanching at 65oC for 3 min and
continuation of regular processes, i.e. sweating also known as fermentation and drying.
Ethanol concentration of 50% and 70% completely inhibited the growth of moulds. The
knowledge of handlers on food safety was satisfactory, while it was unsatisfactory on
GMP and GHP. In vanilla curing process, blanching of green vanilla beans was identified
as a critical control point (CCP) followed by fermenting “sweating”, drying and
conditioning “curing maturation” steps as operational prerequisite programme (OPRP). |
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