Compliance of bakers to US EAS 43 regarding the use of propionates in Bread production

Abstract

Bread is a highly perishable oven baked product. Its deterioration is primarily caused by molds and bacteria, especially Bacillus subtilis. Propionates are widely used as preservatives in bread making to inhibit the growth of molds and bacteria. However, intake of high levels of propionates has been linked to insulin resistance and, irritability, restlessness, and sleep disturbance in some children. UNBS through US EAS 43 prescribes the maximum tolerable level of propionates to use in bread production as 2g/kg of flour. However, there is limited data on the extent of adherence by bread makers to this requirement. This study assessed the knowledge and production practices of bread makers regarding the use of propionates as per US EAS 43. A cross sectional survey of 30 bread makers was conducted in all the five divisions of Kampala city for a period of one month. The survey involved face-to-face interviews using a structured questionnaire. This study found that 53.3% of bread makers had moderate knowledge, 20% had low knowledge, and 10% had very low knowledge about propionates as preservatives used in bread making. The results showed that 67.3% processors were ignorant about the permissible usage of propionates as preservatives in bread making. Moreover, 83.3% of the bread makers did not know the potential health risks associated with excessive consumption of propionates. It was also noted that majority (46.7%) of bread makers had fair self-reported practices towards the use of propionates. Unexpectedly, 33.3% of bread makers in Kampala simultaneously used propionates alongside other preservatives such as sorbic acid. Majority (53.3%) did not declared all preservatives used on their product labels which violates the labelling requirements. There was no relationship between the scale of production and production practices of bread makers. However, the production practices improved with increasing knowledge of propionates among bread makers. Overall, majority bread makers in Kampala were non-compliant to US EAS 43 regarding use of propionates.