Exposure to acrylamide from home-cooked food: fried potatoes (rösti) in Switzerland as an example

Humans: The Cooking Ape Perhaps the first to suggest that humans were cooking as early as 1.9 million years ago, Richard Wrangham shows through his new research and his imagination how and possibly when cooking changed humans dramatically. Wrangham, Harvard University primatologist and MacArthur Fellow, has been studying the evolution of human cooking. After 25 years of primate research at his site in Kibale, Uganda, Wrangham is best known for explaining the similarity and differences across species of primate social organizations. In Kibale, he has analyzed chimpanzees’ behavior: how it’s changed when they interact with the environment and how their social groups have evolved. In particular, he noticed how food changed their interactions with each other. Like that of chimps, human behavior has been affected by food, especially as they shifted from raw to cooked food. Moving from eating food as it was discovered to collecting edibles and cooking them altered our social relationships. Cooked food has changed Homo sapiens physically by making food more digestible thereby altering jaws, teeth, and guts, and providing more calories for more expensive organs such as the brain. Wrangham discusses when and how humans may have started using fire to cook food, what they cooked, and the transition from cooking in an outdoor fire to hearths and open ovens.

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Sizzle or Fizzle? Supply and Consumption Dynamics of Home Cooked Food on Sharing Platforms

SSRN Electronic Journal ◽

10.2139/ssrn.3681824 ◽

2020 ◽

Author(s):

Shaobo Li ◽

Le Wang ◽

Jianxiong Huang ◽

Ram Gopal ◽

Zhijie Lin

Keyword(s):

Cooked Food ◽

Consumption Dynamics

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Understanding Food Waste, Food Insecurity, and the Gap between the Two: A Nationwide Cross-Sectional Study in Saudi Arabia

Foods ◽

10.3390/foods10030681 ◽

2021 ◽

Vol 10 (3) ◽

pp. 681

Author(s):

Nora A. Althumiri ◽

Mada H. Basyouni ◽

Ali F. Duhaim ◽

Norah AlMousa ◽

Mohammed F. AlJuwaysim ◽

...

Keyword(s):

Saudi Arabia ◽

Food Insecurity ◽

Food Waste ◽

Cross Sectional ◽

Household Level ◽

Individual Level ◽

Factors Associated ◽

Household Factors ◽

Cooked Food ◽

The Individual

Background: Food waste and food insecurity may co-exist in various balances in developing and developed countries. This study aimed to explore the levels of food waste and food insecurity, the factors associated with them, and their relationships at the household and individual levels in Saudi Arabia. Methods: This study was a nationwide cross-sectional survey conducted via computer-assisted phone interviews in January 2021. Quota sampling was utilized to generate balanced distributions of participants by gender across all the administrative regions of Saudi Arabia. Data collection included household demographics, food waste and disposal, the Food Insecurity Experience Scale (FIES), and the Household Food Insecurity Access Scale (HFIAS). Results: Out of the 2807 potential participants contacted, 2454 (87.4%) completed the interview. The mean age was 31.4 (SD = 11.7; range = 18–99) and 50.1% were female. The weighted prevalence of uncooked food waste in the last four weeks was 63.6% and the cooked food waste was 74.4%. However, the food insecurity weighted prevalence at the individual level (FIES) was 6.8%. In terms of food insecurity at the household level (HFIAS), 13.3% were in the “severely food insecure” category. Moreover, this study found that “moderately food insecure” households were associated with an increased likelihood to waste uncooked food (relative risk (RR) = 1.25), and the “mildly food insecure” (RR = 1.21) and “moderately food insecure” (RR = 1.17) households were associated with an increased likelihood to waste cooked food. However, “food secure” households were associated with a decreased likelihood to waste cooked food (RR = 0.56). Finally, this study identified four household factors associated with food waste and three household factors that were associated with “severe food insecurity.” Conclusions: This first national coverage study to explore food waste and food insecurity at the individual level and household level, identified household factors associated with food waste and food insecurity and identified new associations between food waste and food insecurity in Saudi Arabia. The associations found between food waste and food insecurity are potential areas of intervention to reduce both food waste and food insecurity at the same time, toward achieving the Sustainable Development Goal (SDG) targets related to food waste and food security.

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Food safety knowledge, attitude, and hygiene practices of street-cooked food handlers in North Dayi District, Ghana

Environmental Health and Preventive Medicine ◽

10.1186/s12199-021-00975-9 ◽

2021 ◽

Vol 26 (1) ◽

Author(s):

Lawrence Sena Tuglo ◽

Percival Delali Agordoh ◽

David Tekpor ◽

Zhongqin Pan ◽

Gabriel Agbanyo ◽

...

Keyword(s):

Food Safety ◽

Safety Training ◽

Hygiene Practice ◽

Food Handlers ◽

Monthly Income ◽

Training Course ◽

Hygiene Practices ◽

Food Safety Training ◽

Average Monthly Income ◽

Cooked Food

Abstract Background Food safety and hygiene are currently a global health apprehension especially in unindustrialized countries as a result of increasing food-borne diseases (FBDs) and accompanying deaths. This study aimed at assessing knowledge, attitude, and hygiene practices (KAP) of food safety among street-cooked food handlers (SCFHs) in North Dayi District, Ghana. Methods This was a descriptive cross-sectional study conducted on 407 SCFHs in North Dayi District, Ghana. The World Health Organization’s Five Keys to Safer Food for food handlers and a pretested structured questionnaire were adapted for data collection among stationary SCFHs along principal streets. Significant parameters such as educational status, average monthly income, registered SCFHs, and food safety training course were used in bivariate and multivariate logistic regression models to calculate the power of the relationships observed. Results The majority 84.3% of SCFHs were female and 56.0% had not attended a food safety training course. This study showed that 67.3%, 58.2%, and 62.9% of SCFHs had good levels of KAP of food safety, respectively. About 87.2% showed a good attitude of separating uncooked and prepared meal before storage. Good knowledge of food safety was 2 times higher among registered SCFHs compared to unregistered [cOR=1.64, p=0.032]. SCFHs with secondary education were 4 times good at hygiene practices of food safety likened to no education [aOR=4.06, p=0.003]. Above GHc1500 average monthly income earners were 5 times good at hygiene practices of food safety compared to below GHc500 [aOR=4.89, p=0.006]. Registered SCFHs were 8 times good at hygiene practice of food safety compared to unregistered [aOR=7.50, p<0.001]. The odd for good hygiene practice of food safety was 6 times found among SCFHs who had training on food safety courses likened to those who had not [aOR=5.97, p<0.001]. Conclusions Over half of the SCFHs had good levels of KAP of food safety. Registering as SCFH was significantly associated with good knowledge and hygiene practices of food safety. Therefore, our results may present an imperative foundation for design to increase food safety and hygiene practice in the district, region, and beyond.

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Antimicrobial resistance of Staphylococcus aureus among cooked food and food handlers associated with their occupational information in Klang Valley, Malaysia

Food Control ◽

10.1016/j.foodcont.2021.107872 ◽

2021 ◽

Vol 124 ◽

pp. 107872

Author(s):

Wen-Li Seow ◽

Nor Ainy Mahyudin ◽

Syafinaz Amin-Nordin ◽

Son Radu ◽

Noor Azira Abdul-Mutalib

Keyword(s):

Staphylococcus Aureus ◽

Antimicrobial Resistance ◽

Food Handlers ◽

Occupational Information ◽

Klang Valley ◽

Cooked Food

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Convection Oven Determination of Loss of Mass on Drying of Quick Frozen French Fried Potatoes: Collaborative Study

Journal of AOAC INTERNATIONAL ◽

10.1093/jaoac/67.3.635 ◽

1984 ◽

Vol 67 (3) ◽

pp. 635-636 ◽

Cited By ~ 1

Author(s):

David O Biltcliffe ◽

Hillary J Judd ◽

Roger Wood ◽

◽

A C Bushnell ◽

...

Keyword(s):

Collaborative Study ◽

Frozen Foods ◽

Codex Alimentarius Commission ◽

Convection Oven ◽

Economic Commission ◽

Two Samples ◽

Repeatability And Reproducibility ◽

Loss Of Mass ◽

Fried Potatoes

Abstract A collaborative study was carried out on one of the methods submitted to the Joint Economic Commission for Europe (ECE)/Codex Alimentarius Commission Group of Experts on the Standardization of Quick Frozen Foods for the determination of moisture in quick frozen french (fried potatoes. The method was based on the determination of loss of mass of the sample on drying in a convection oven 16 h at 103±2°C. Two samples of uncooked quick frozen french fried potatoes and 2 samples of oven quick frozen french fried potatoes were analyzed by 14 and 13 laboratories, respectively. The method is simple and was found to be analytically satisfactory with repeatability and reproducibility values of 0.21 and 2.00 g/100 g french fried potatoes, and 0.29 and 3.00 g/100 g oven french fried potatoes, respectively. The method was adopted by the Group of Experts in preference to other proposed procedures for this determination. The method has been adopted official first action by AOAC.

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