Knowledge, attitude, and practice of food safety: a survey on processed potatoproducts manufacturer in Bangladesh

The main focus of the study was to evaluate the level of knowledge, practices, and policies of potato-based product, manufacturers in Bangladesh regarding food safety and quality issues, particularly acrylamide, a probable human carcinogenic compound formed in potato-based products during heat processing. Among twenty-one processed potato product manufacturers, only fifteen were found interested in participating in this study. A pre-developed questionnaire was used to collect data from the respondents and descriptive statistical measures were used for data analysis. The results revealed that most of the manufacturers are not aware of the Maillard reaction (60%) and acrylamide formation (53.3%) during potato processing. Although the manufacturers are familiar with reducing sugar (80%) and amino acids (73.3%), they were unaware that these are…