Assessment of safety of potato chips and crisps in Nyandarua County, Kenya
Abstract
Ready to eat foods are street-vended and have been associated with poor chemical and microbial quality which may be linked to the processing and handling practices. The objective of this study was to evaluate and document the processing and behavioural practices of the chips and crisps processors in Nyandarua County. Questionnaires were administered to chips and crisps processors in rural and urban areas of Nyandarua County, and 90 samples collected for microbial analyses. Chips and crisps were also prepared from potato varieties Shangi, Deramwana and Dutch Robijn identified as the most popular in Nyandarua County and taken to the laboratory to determine their acrylamide content. Product form significantly affected acrylamide content, with chips ranging from 350.54 -3771.48 µg/kg while crisps ranged from 1487.72 – 2871.84 µg/kg. Chips sampled from the urban areas had the highest total viable count of 3.59 log10 cfu/g, followed by chips from the rural areas with 3.52 log10 cfu/g while crisps had the lowest (0.89 log10 cfu/g). Chips from the rural areas had the lowest yeast and moulds count of 3.60 log10 cfu/g. The coliform count data obtained in this study was acceptable. Escherichia coli was also detected in some samples collected (n=6). This study recommends that chips and crisps processors be taught proper processing, hygiene and sanitation practices to sensitize them on the importance of food safety. This study also recommends Dera mwana potato variety be considered as a substitute for Shangi in preparation of chips as it results in lower amounts of acrylamide than Shangi
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