HACCP-based determination of critical control points during frying by street deep-fried meat vendors and assessment of dietary exposure to malondialdehyde

Abstract This work aimed to apply Hazard Analysis and Critical Control Point (HACCP) principles during the frying process by street deep-fried meat vendors, and evaluate the potential health risks associated with dietary exposure to malondialdehyde. A survey based on the FAO/WHO Guidelines for food hygiene and a pre-validated checklist based on HACCP principles revealed widespread non-compliance with food hygiene standards and frying practices. An analysis of the chemical quality of the collected meat fats showed that 83% exceeded the thiobarbituric acid (TBA) threshold, indicating high levels of malondialdehyde (MDA). Microbial tests found unacceptable levels of Staphylococcus spp . in 43.3% of samples, mesophilic bacteria in 63.3% of samples, and Salmonella spp. in 6.7% of samples. HACCP analysis showed that control is essential to prevent, eliminate, or reduce a health hazard during three key stages (meat display, frying, and service) of the fried pork production process. HACCP-based corrective actions include using enclosed display cases, limiting frying cycles, employing monounsaturated oils, and improving hygiene practices. The daily dietary exposure to malondialdehyde for consumers was calculated to assess the safety and risks. Out of 30 fried meat samples, 9 (30%) had daily MDA intake levels that surpassed the maximum limit of 30 µg/kg body weight per day. These samples pose a risk to consumers’ health and should not be consumed. The findings highlight significant microbial and chemical hazards associated with street-fried meats, underscoring the urgent need for regulatory oversight and vendor awareness-raising to safeguard public health.