This study assessed the knowledge, attitudes, and practices (KAP) of food safety among potato product manufacturers in Bangladesh, with a particular focus on acrylamide, a probable human carcinogen formed during high-temperature cooking processes such as frying and baking. Acrylamide, generated through the Maillard reaction between reducing sugars and asparagine, poses public health risks including carcinogenicity and neurotoxicity. As potatoes are the third most significant food crop in Bangladesh and widely used in processed products, the surplus production also provides an opportunity for the export market, contingent on meeting safety standards like acrylamide limits. The study surveyed 15 of 21 identified potato product manufacturers using a structured questionnaire designed to collect data on their knowledge, processing practices, and policies related to food safety and acrylamide mitigation. The questionnaire included sections on potato selection, processing methods, quality control, and food safety policies. Data were collected through direct and phone interviews, then analyzed using descriptive statistics.
The results of this study indicated major knowledge gaps among manufacturers. While 80% were aware of reducing sugars and 73.3% understood amino acids’ role in potato quality, 60% lacked familiarity with the Maillard reaction, and 53.3% were unaware of acrylamide formation in potato products. Only 16.7% implemented mitigation strategies, and none conducted acrylamide-specific analyses due to the absence of standard policies or regulatory requirements. Processing practices were inconsistent; for example, 83.3% used frying temperatures between 150-200°C, and 16.7% exceeded this range, despite evidence that higher temperatures significantly increase acrylamide levels. Furthermore, only 60% assessed reducing sugar levels in raw potatoes, a critical precursor to acrylamide formation.
Discussion section of this study highlighted the need for standardized practices and regulatory frameworks. Current practices such as blanching, drying, and frying were inconsistently applied, leading to variations in acrylamide risk. Only 45.5% of companies took measures to reduce potato sprouting during storage, which is vital for maintaining quality and minimizing acrylamide precursors. While many manufacturers used additives like antioxidants and coloring agents, these measures did not directly target acrylamide reduction. Additionally, 58.3% were unaware of international trade restrictions tied to acrylamide levels, posing a barrier to export potential.
The study concludes that Bangladesh’s potato product manufacturers require comprehensive training and updated processing guidelines to improve their understanding and practices regarding acrylamide. Regulatory bodies must establish policies to monitor and mitigate acrylamide formation in processed foods, incorporating international benchmarks. This will enhance public health safety and open opportunities for the export market. Future research should focus on measuring acrylamide exposure in food products, refining mitigation strategies, and understanding acrylamide’s broader health implications. The findings serve as a foundation for developing food safety policies and fostering safer production practices in the potato processing industry.
Author: Tofan Agung Eka Prasetya, S.Kep., M.KKK., Ph.D
Link: DOI: https://doi.org/10.26656/fr.2017.8(5).488
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