Microbiological Quality of commercial Soy Cheese (Tofu) Skewers and Determination of Critical Control Points during Production in the West Region of Cameroon

Background: In several cities of Cameroon, the consumption of soy cheese skewers commonly known as “soybean soya” is becoming very common in the streets. Its consumption is increasing thereby encouraging its local production using household methods. Food contamination from processing to consumption is becoming a serious health concern. Therefore, the purpose of this study was to ascertain the microbiological quality of soy cheese skewers sold in some markets and the Critical Control Points (CCPs) in the production process. Methods: Samples were collected in June and August 2022 from different vendors, stored in sterile plastic laminas and placed in a pack containing ice and taken to the laboratory for the determination of the microbiological quality. In order to determine CCPs based on microbiological hazard, samples of slurry, soymilk, fresh soy cheese, stewed soy cheese, and stewed soy cheese skewers were collected from different producers at different production steps and analyzed for microbial contaminations. Results: Results of samples collected from the markets indicated Total Mesophilic Aerobic Bacteria between 4.87 to 7.79 log Colony Forming Unit (CFU)/g, where 86% of the samples were higher than the normal; yeast and mold counts ranged from 2.84 to 5.91 CFU/g; staphylococci, and total coliforms ranged from 0 to 5.17 and 0 to 2.37 log CFU/g, present in 59 and 72% of samples, respectively. Conclusion: Most commercial soy cheese skewer samples showed poor microbiological quality. To reduce these contaminations, preventive measures should be put in place at CCPs (stewing and packaging on skewers) to ensure the safety of food. DOI: 10.18502/jfqhc.11.1.14993