Knowledge level and practice of repeatedly heated cooking oil among food premise operators and determination of peroxide in cooking oil in Sri Serdang Selangor

Asmadi, Siti Noor Khairunnisa (2024) Knowledge level and practice of repeatedly heated cooking oil among food premise operators and determination of peroxide in cooking oil in Sri Serdang Selangor. [Project Paper] (Submitted)

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Abstract

Introduction: Repeated heated cooking oil (RHCO) is very common but still less people are aware of the health effects of using RHCO which can eventually result in health risks like inflammation, weight gain, digestive issues, and general tissue degradation. Objectives: To determine the knowledge and practice level regarding RHCO among food premise operators as well as to determine the peroxide value (PV) level in the RHCO samples. Method: A cross-sectional study was carried out among food premise operators in Sri Serdang, Selangor. A total of 105 respondents were selected using simple random sampling to assess their knowledge and practices regarding RHCO. Individual face-to-face interviews based on a standardized questionnaire and 31 samples of cooking oil were collected from food outlets where the respondents were recruited. The oil samples were analyzed using Iodometric titration method to determine the PV value which later compared to the AOCS standards. All samples were statistically analyzed by SPSS version 29. Result: Majority of food premise operators had moderate level of knowledge (57.1%) and poor level of practice (54.3%) on the usage of RHCO. Four out of 31 samples of oil (12.9%) exceeded the PV standard of 10 mEqO2/kg. There was a significant association H(2) =7.619, P=0.022 found between the level of practice on the usage of RHCO and peroxide value in the oil samples. The analysis MLogR revealed that the greatest contribution level of knowledge is education level (COR 1.065, 95%CI= 0.012 - 0.364, P=0.002). However, the level of knowledge was not significantly associated with practice of RHCO. Conclusion: Adequate initiatives should be implemented in enhancing knowledge on the threat of using RHCO in food preparation are crucial for promoting better practices among food handlers, thereby improving the quality of food prepared and addressing associated health concerns. Keywords: Repeatedly Heated Cooking Oil, Peroxide Value, Knowledge, Practice, Food Premise Operators

Item Type:	Project Paper
Subjects:	R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine
Faculty:	Faculty of Medicine and Health Science
Depositing User:	Ms Norafizah Radzuan
Date Deposited:	28 Apr 2025 08:03
Last Modified:	16 Oct 2025 01:43
URI:	http://psaspb.upm.edu.my/id/eprint/2358

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