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Assessment of butter adulteration practices and associated food safety issues along the supply chain in traditional communities in the central highlands and southwest midlands of Ethiopia

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Title Assessment of butter adulteration practices and associated food safety issues along the supply chain in traditional communities in the central highlands and southwest midlands of Ethiopia
 
Creator Gemechu, A.T.
Tola, Y.B.
Dejene, T.K.
Grace, Delia
Aleka, F.B.
Ejeta, T.T.
 
Subject food safety
dairying
animal products
butter
 
Description Butter adulteration practices and their health risks were assessed along the supply chains in the central highlands and south-western midlands of Ethiopia. Purposive sampling technique was used to select 1101 respondents. Based on the result of the cross-sectional study, fatty acid profiles of butter samples collected from retailers' shops were investigated to determine the extent of adulteration and understand the risks of food safety. The assessment showed that an average of 94% of the respondents were aware about practices of butter adulteration. The common butter adulterants identified include different brands of hydrogenated vegetable oils, Irish potato puree, banana pulps, water, melted tallow, wheat/maize dough, and buttermilk. The practice of adulteration significantly differed (P
 
Date 2021-05
2020-12-16T10:03:00Z
2020-12-16T10:03:00Z
 
Type Journal Article
 
Identifier Gemechu, A.T., Tola, Y.B., Dejene, T.K., Grace, D., Aleka, F.B. and Ejeta, T.T. 2021. Assessment of butter adulteration practices and associated food safety issues along the supply chain in traditional communities in the central highlands and southwest midlands of Ethiopia. Journal of Food Protection 84(5): 885–895.
0362-028X
https://hdl.handle.net/10568/110535
https://doi.org/10.4315/JFP-20-355
 
Language en
 
Rights Other
Limited Access
 
Format p. 885-895
 
Publisher International Association for Food Protection
 
Source Journal of Food Protection