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APPLICATION OF HACCP PRINCIPLES IN SMALL-SCALE FISH PROCESSING INDUSTRIES IN RIVERS STATE

CHAPTER ONE

INTRODUCTION

1.1 Background of the Study

Fish is an excellent animal protein source and as one of the most consumption animal protein foods in Nigeria, it plays a crucial role in meeting the protein needs of millions of households, including low-income coastal and riverside communities. Rivers State, in the Niger Delta, southern Nigeria, has one of the richest aquatic habitats in West Africa, sustained by the Niger River, Bonny River, and their tributaries, which provide a thriving small-scale artisanal (semi-commercial) fishery sector. Rivers State contributes significantly to the nation’s annual fish production of more than 1.2 million metric tons (National Bureau of Statistics, 2021).

Yet, in spite of this rich fish resource endowment, fish processing in Rivers State is mainly done on a small scale, utilizing traditional methods of smoking, sun drying, and salting under conditions that often limit food security and quality. These small-scale fish processing industries (SSFPIs), although creating jobs for thousands of processors and market women, often lack adherence to international food safety management systems, thereby presenting considerable risks to human health, due to potential microbiological and chemical contamination (Abolagba & Melle, 2020).

The Hazard Analysis and Critical Control Points (HACCP) system is an internationally recognised, science-based system of food safety management by Codex Alimentarius, World Health Organization (WHO), and regulatory authorities worldwide. HACCP is a proactive approach to food safety that involves identifying possible biological, chemical and physical hazards at critical points in the processing of foods, and developing preventive controls to ensure safe food reaches the consumers (FAO/WHO, 2020). Effectively applied HACCP systems have been shown to significantly reduce food-borne illness, post-harvest losses, and improve product quality and marketability for fish products.

In Nigeria, the National Agency for Food and Drug Administration and Control (NAFDAC) and the Standards Organisation of Nigeria (SON) have provided guidelines to promote the use of HACCP principles in the food-processing environment. The extent of compliance across SSFPIs in Rivers State is not well documented and very little has been done to systematically evaluate the extent of application of HACCP principles (or the possibility of implementing them) in these informal processing facilities.

1.2 Statement of the Problem

Contaminated fish processed by small-scale fish processing industries (SSFPIs) continue to be a serious source of food-borne problems in Rivers State and throughout the Niger Delta region. Hazards commonly associated with small-scale fish processing include pathogenic bacterial contamination (Salmonella spp., Staphylococcus aureus, Clostridium botulinum and Listeria monocytogenes); poor temperature control during smoking and drying; cross-contamination from unhygienic handling surfaces; and the addition of inappropriate additives such as pesticides or formaldehyde as preservatives (Clucas, 2021).

The lack of formal food safety systems in the SSFPIs in Rivers State means that these hazards are not consistently identified, monitored and controlled. Also, the unstructured processing industry structure, low educational level of the fish processors, lack of training on food safety and hygiene, and poor infrastructural support (absent or limited access to potable water, electricity and cold chains) pose major challenges for the integration of HACCP into River State’s fish processing systems. A better understanding of the current level of food safety practices and hazard control in these industries is needed to develop strategies and regulatory frameworks to enhance fish safety and quality in the state.

 

1.3 Objectives of the Study

Aim: The general aim of this study is to assess the application of HACCP principles in small-scale fish processing industries in Rivers State and propose a practical HACCP plan tailored to the local processing context.

Specific Objectives:

1. To assess the current food safety and hygiene practices employed by small-scale fish processors in selected processing communities in Rivers State.
2. To identify and characterize biological, chemical, and physical hazards present at critical stages of fish processing (receiving, gutting, smoking, salting, packaging, and storage).
3. To determine the Critical Control Points (CCPs) in the small-scale fish processing chain in Rivers State.
4. To evaluate the knowledge, attitude, and practices of fish processors regarding HACCP principles and food safety management.
5. To develop a simplified, context-appropriate HACCP plan for small-scale smoked fish processors in Rivers State.

1.4 Research Questions

1. What food safety and hygiene practices are currently employed by small-scale fish processors in Rivers State?
2. What biological, chemical, and physical hazards exist at the critical stages of small-scale fish processing?
3. What are the Critical Control Points in the small-scale fish processing chain?
4. What is the level of awareness and knowledge of HACCP principles among fish processors in Rivers State?
5. What elements should a practical HACCP plan for small-scale smoked fish processing in Rivers State include?

1.5 Significance of the Study

The research is of great importance to public health, the economy and food safety in Rivers State and Nigeria. In terms of health, the presence of hazards and critical control points in small-scale fish processing will give scientific ground to the development of strategies to improve the food safety of fish, thereby reducing the incidence of fish-borne foodborne diseases in the Niger Delta region. In terms of economics, processed fish products with HACCP certification from Rivers State will be more attractive to export markets due to the requirement for food safety assurances and traceability.

For small-scale fish processors, the study’s simple HACCP plan will be a cost-effective and user-friendly approach to enhancing their processing practices and product attributes, without the expenses associated with full food safety management systems. The study will also help regulatory authorities like NAFDAC and ministries of health and agriculture in the provision of capacity-building and enforcement support to informal fish processing industries.

1.6 Scope of the Study

This research is focused on small-scale fish processing industries in chosen fish processing areas in Rivers State, with emphasis on the smoked and dried fish processing methods. HACCP evaluation includes processing from receiving fish to storage. This study does not cover fish aquaculture, fish harvesting and transport to the processing plant. This study does not consider industrial canneries and export fish processing industries. This study is undertaken within a survey period of 12 weeks and does not cover long-term evaluation of HACCP implementation.

1.7 Definition of Terms

HACCP (Hazard Analysis and Critical Control Points): A systematic preventive approach to food safety that identifies physical, chemical, and biological hazards in production processes and implements key measures to reduce the risks to a safe level.

Critical Control Point (CCP): A step in the food production process at which control measures can be applied to prevent or eliminate a food safety hazard or reduce it to an acceptable level.

Hazard: A biological, chemical, or physical agent in food with the potential to cause an adverse health effect.

Small-scale fish processing industry (SSFPI): A fish processing enterprise operating at household or community level with minimal mechanization, typically employing fewer than 10 workers.

Prerequisite programs (PRPs): Basic conditions and activities necessary to maintain a hygienic environment throughout the food chain, including Good Manufacturing Practices (GMP) and Good Hygiene Practices (GHP).

Critical limit: The maximum and/or minimum value to which a biological, chemical, or physical parameter must be controlled to prevent, eliminate, or reduce the occurrence of a food safety hazard.

References

Abolagba, O. J., & Melle, O. O. (2020). Chemical composition and keeping qualities of a scaly fish tilapia (Oreochromis niloticus) smoked with two wood types. African Journal of General Agriculture, 4(2), 113–117.

Clucas, I. J. (2021). Fish handling, preservation and processing in the tropics: Part 2. Tropical Development and Research Institute.

Food and Agriculture Organization/World Health Organization. (2020). Codex Alimentarius: General principles of food hygiene (CXC 1-1969, Rev. 2020). FAO/WHO. https://www.fao.org/fao-who-codexalimentarius

Issifu, H., Essilfie, G., Alhassan, E. H., & Asiedu, B. (2021). Small-scale fish processing, marketing and consumption trends in Ghana: A review. Journal of Fisheries and Livestock Production, 9(4), 291. https://doi.org/10.35248/2332-2608.21.9.291

National Bureau of Statistics Nigeria. (2021). Selected food prices watch report. NBS. https://www.nigerianstat.gov.ng

Ojutiku, R. O., Kolo, R. J., & Mohammed, M. L. (2020). Comparative study of sun drying and solar tent drying of dagaa fish (Rastrineobola argentea). Pakistan Journal of Nutrition, 8(10), 1607–1609.

Sarter, S., Hoang Thi Lan, N., Thanh Phan, L., Verdal-Bonnin, M. N., Pham Thi Thanh, H., & Montet, D. (2021). Food safety in fish processing facilities in Vietnam: A HACCP assessment survey. Food Control, 28(2), 369–375. https://doi.org/10.1016/j.foodcont.2012.05.020