Quantitative Risk Assessment of Acrylamide in Indonesian Deep Fried Fritters as Street Food Products
Yoga Pratama1*
, Liesbeth Jacxsens2
1Department of Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University, Jl. Prof. Soedarto Tembalang Semarang, Indonesia.
2Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, Belgium.
Corresponding Author Email: yogapratama@live.undip.ac.id
Abstract:
Acrylamide, a carcinogenic and neurotoxic compound, is a public health concern in fried food products. This paper demonstrated, for the first time, the exposure assessment and risk characterization of acrylamide through consumption of deep fried fritters, a popular snack of Indonesian population which commonly sold as street food. Acrylamide concentration data were collected from selected monitoring data and laboratory simulated researches, while the consumption data covered 263 respondents (adult, age 16-40). Exposure assessment was conducted with probabilistic approach and followed by Margin of Exposure (MoE) calculation. Estimated mean, median (P50) and P95 acrylamide intake were 14.85, 4.10 and 76.06 µg/kg- bw/week, respectively. Thus, resulted in estimated 17.4% of population exceed the reported tolerable intake value (18.2 µg/kg-bw/week). MoE derived from average exposure was 75, indicating significant risk and need of risk management action. Possible mitigation of 70% acrylamide level reduction was simulated and MoE shifted towards 248. Although the MoE was increased, the value was still lower than 10,000 indicating a public health concern. The risk assessment study can be a valuable input for risk managers such as food safety authorities across Indonesia or neighboring countries consuming fried street foods.
Keywords:
Acrylamide; Exposure; Fritter; Indonesia; Risk Assessment; Street Food
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