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

• Main Authors: Ehiri John E. (Author), Azubuike Marcel C. (Author), Ubbaonu Collins N. (Author), Anyanwu Ebere C. (Author), Ibe Kasimir M. (Author), Ogbonna Michael O. (Author)
• Format: Book
• Published: The World Health Organization, 2001-01-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

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...