Potential Food Safety Concerns in Fried Potato Products in Kenya

Abong, George Ooko; Kabira, Jackson N.

doi:10.4236/oalib.1101522

Cited by 7 publications

(4 citation statements)

References 68 publications

(56 reference statements)

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“…1 With an increasing world population and urbanization, there is a global increase in potato consumption and therefore there is a high demand for its production ( Price et al, 2021 ). Furthermore, there is a huge demand from the fast-food industry for processed potatoes (e.g., crisps, starch, and chips) due to huge economic returns ( Abong and Kabira, 2013 ). Various recent reports highlight the importance of global potato production and limitations faced by growers due to increasing demands ( Mburu et al, 2020 ; Gartner et al, 2021 ; Price et al, 2021 ; Pulavarty et al, 2021b ).…”

Section: Introductionmentioning

confidence: 99%

Sustainable management of the potato cyst nematode, Globodera rostochiensis, with two microbial fermentation products

et al. 2022

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Potato cyst nematodes (PCN) cause an overall 9% yield loss of total potato production worldwide. Research on sustainable management of PCN is still under progress. Two microbial fermentation products (MFPs) from Alltech, a proprietary blend formulated with a bacterial fermentation media and a Cu component (MFP5075), and a microbial based product (MFP3048), were evaluated against the PCN Globodera rostochiensis. In laboratory tests, effectiveness of the MFPs was recorded in terms of PCN juveniles (J2) hatching from cysts, J2 mortality and their attraction toward potato roots using pluronic gel. Greenhouse trials were conducted to study the effect of the products on PCN infestation in potato plants and a pilot scale experiment was conducted to study the impact of these MFPs on nematode biodiversity in garden soil. All treatments were performed within a concentration range of 0, 0.5, 1, and 2% (v/v) MFP5075 and 2, 6, 10, and 20 g/10 ml (w/v) MFP3048. The attraction assay, juvenile hatching and the PCN infestation in plants results were compared with those in an untreated control and a commercial nematicide (Nemguard™) treatment. After 24 h of treatment with 0.5 and 1% MFP5075, a 13-fold and 43-fold reduction, respectively, relative to J2 survival was recorded compared to that of untreated control. However, no J2 survived at 2% and above concentration of the MFP5075 treatment. Treatment with MFP3048 was effective in causing mortality of J2 only after 48-h. In the attraction assay, a 20-fold and 8-fold reduction in number of J2 attracted toward potato roots was observed, when treated with MFP5075, compared to the untreated and the Nemguard™ treatment, respectively. Subsequently, 30–35 PCN cysts were treated with both products dissolved in potato root diffusate and the results were recorded in terms of number of J2 hatched in each treatment after 10 days. No J2 hatched in the MFP5075 treatment, whereas mean numbers (±SE) of 243 ± 11.5, 30 ± 2.5, and 1.3 ± 0.6 J2 were noted in the untreated control, MFP3048, and the Nemguard™ treatment, respectively. The treatment with the MFPs compromised the integrity of the unhatched J2, which looked granular, whereas the internal organs of the unhatched J2 could be clearly identified in the untreated control. In plant infestation studies, treatment with MFP3048 and MFP5075 caused 90.6 and 84.9 percent reduction in PCN infestation, respectively, in terms of cysts developed on roots compared to untreated control. Overall, results indicate that the MFPs could potentially provide a promising alternative for sustainable PCN management.

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Section: Introductionmentioning

confidence: 99%

Sustainable management of the potato cyst nematode, Globodera rostochiensis, with two microbial fermentation products

et al. 2022

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“…Processors in Kenya attribute some of their losses to lack of tubers grading and mixing of different potato varieties (Ministry of Agriculture, Livestock and Fisheries, 2016). Some processes such as sorting and grading of tonnes of potato are still done manually especially by small scale producers and processors, thereby increasing labor costs and reducing production rates (Abong and Kabira, 2015). Physical characteristics are vital parameters for the design of grading, sorting, conveying, peeling, slicing/ cutting and packaging systems (Abedi et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Physico-chemical properties of selected Irish potato varieties grown in Kenya

Gikundi¹,

Sila²,

Orina³

et al. 2021

Afr. J. Food Sci.

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Potatoes have attracted great interest as a feasible solution to food insecurity and climate change in Kenya. Many varieties have been developed but their nutritional value and suitability for domestic and industrial use are not sufficiently studied. A comparative study of physical attributes (tuber weight, size, shape, eye depth and number, specific gravity, colour) and nutrient composition (proximate, minerals, vitamins, and simple sugars) of three varieties (Unica, Shangi and Dutch robjin) were evaluated using standard methods. Shangi and Unica had lengths above 50 mm recommended for French fry processing, but had deep eyes (1.54-2.98 mm). Unica had a red skin colour while Shangi was yellow. Both varieties had yellow coloured flesh. The specific gravity of the varieties ranged from 1.08-1.12. Shangi and Unica were suitable for processing based on their physical attributes except for eye-depths. Dutch robjin had the highest content of protein (1.76%), carbohydrates (20.43%), total ash (1.10%), crude fibre (1.11%), iron (0.87 mg/100 g), thiamine (0.036 mg/100 g), niacin (0.93 mg/100 g), pyridoxine (1.92 mg/100 g) and folic acid (34.62 µg/100 g). Unica had the highest zinc (0.41 mg/100 g) and calcium (8.51 mg/100 g) contents. Reducing sugar content across the three varieties was within recommended range for processing (97.75-107.53 mg/100 g). There was a significant (p<0.05) varietal difference in most of the nutrient components. Dutch Robjin showed the best nutritional quality.

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“…French fries are made and sold by street processors, middle level hotels mainly cafeterias and joints and high-end hotels. The first two processors may not adhere to any strict temperature and other quality controls since some set ups have no controls at all (Abong and Kabira, 2015). There is, however, no data on acrylamide levels or intake due to consumption of these fries which are currently very popular.…”

Section: Introductionmentioning

confidence: 99%

Acrylamide Intake in Nairobi Kenya

Abong George,

Okoth Michael Wandayi,

Joy Wambui Miriti

et al. 2021

EAJSTI

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Among the safety concerns in fried potato products are the levels of acrylamide. High intake of acrylamide has been linked to carcinogenicity in animals and it remains a suspect human carcinogen. The current study was intended to assess exposure to acrylamide through consumption of French fries in Nairobi, Kenya. Data on levels of acrylamide was obtained by analysing samples purchased from fast food outlets in Nairobi while consumption survey was carried out in the same region targeting individual consumers. Consumption data was combined with levels and dietary acrylamide exposure was calculated using probabilistic approach. Results indicated that 57.8% of respondents were males while 42.2% were females. Majority (64.1%) of the consumers were in the age bracket of 20- 29 years. About 17.8% of the respondents consumed French fries once daily, while 78.7% consumed fries at least once a week. Average acrylamide levels in French fries significantly (p<0.05) differed with point of purchase being highest in middle end hotel fries (412 µg/kg) followed by fries from street processors (354.18 µg/kg) and high-end hotels (136.15 µg/kg). The mean and 95th (P95) percentile acrylamide intakes for consuming street processed fries were respectively 0.693 and 2.469 µg/kg bw/day, while for the middle end hotels were 0.81 and 3.369 µg/kg bw/day, respectively. The mean and 95th (P95) percentile acrylamide intakes for consumption of high-end hotel fries were 0.256 and 1.035 µg/kg bw/day, respectively. When the worst-case scenario was considered, the mean margins of exposure for the street fries (260) and middle hotel fries (223) were below 310 with 95th percentiles being extremely low at 73 and 53, respectively. Consumers of these fries are at high risk of exposure. High exposures in the current study should warrant concern and need for appropriate measures to be taken by appropriate agencies.

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Potential Food Safety Concerns in Fried Potato Products in Kenya

Cited by 7 publications

References 68 publications

Sustainable management of the potato cyst nematode, Globodera rostochiensis, with two microbial fermentation products

Sustainable management of the potato cyst nematode, Globodera rostochiensis, with two microbial fermentation products

Physico-chemical properties of selected Irish potato varieties grown in Kenya

Acrylamide Intake in Nairobi Kenya

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