Knowledge and practice of repeatedly heated cooking oil quality and peroxide value among temporary setup food vendors under Putrajaya Corporation

Mohd Fadzil, Faiqah (2024) Knowledge and practice of repeatedly heated cooking oil quality and peroxide value among temporary setup food vendors under Putrajaya Corporation. [Project Paper] (Submitted)

Text 206229 FAIQAH lp fpsk4 2024 9.pdf Download (1MB)

Abstract

Introduction: The increasing consumption of fried food in Malaysia, due to its taste and texture, is a cause for concern due to Repeatedly Heated Cooking Oil (RHCO) is common practice in preparing deep-frying meals among Malaysian food vendors to cut costs. This bad practice can lead to the formation of harmful compounds, such as peroxide where it is associated with the development of negative health effects such as cancer and cardiovascular diseases (CVD) when consumed. However, there are still people that are not aware of the risks associated with RHCO simply because they have not personally experienced any negative effects. Furthermore, in Malaysia, there are no existing regulations specifying how many times cooking oil can be reused. Hence, the only available standard on the use of reused cooking oil is based on the American Oil Chemists Society or equivalent commodities for safe peroxide value. Objective: To assess the knowledge and practices level on the repeatedly heated cooking oil (RHCO) among temporary setup food vendors under Putrajaya Corporation, and determination of peroxide value (PV) in the cooking oil samples. Method: A cross-sectional study recruited 84 temporary food vendor operators under Putrajaya Corporation using random sampling. A set of structured questionnaires was used to gather sociodemographic information as well as knowledge and practice level regarding RHCO. Thirty-two (32) samples of cooking oil were collected. Fifty milliliter (50 mL) of for each cooking oil samples were collected from the food vendors and analysed for PV through the iodometric titration method. All data were analysed using the IBM SPSS Statistic software Version 29. Result: Majority of the food vendors operators had moderate knowledge (53.6%) and poor practice (71.4%) on RHCO. Seven out of 32 samples (21.9%) exceed the AOCS PV limit of 10 mEqO2/kg. Education level was found to be significantly associated with knowledge level (χ2= 17.112, p= 0.002), while gender significantly associated with practice regarding RHCO (χ2= 12.834, p= 0.002). However, the knowledge level was not significantly associated with practice regarding RHCO. Conclusion: Adequate initiatives should be implemented in enhancing knowledge on the threat of poor practice of RHCO in food preparation are crucial for promoting better practices among food vendors, thereby improving the quality of food prepared and addressing associated health concerns. Keywords: Knowledge, Practice, Repeatedly Heated Cooking Oil Quality, Peroxide Value, Food Vendors

Item Type:	Project Paper
Faculty:	Faculty of Medicine and Health Science
Depositing User:	Ms Norafizah Radzuan
Date Deposited:	28 Apr 2025 08:16
Last Modified:	28 Apr 2025 08:16
URI:	http://psaspb.upm.edu.my/id/eprint/2361

Actions (login required)

View Item