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Housewives’ Knowledge and Awareness of Food Carcinogens and Their
Practices of Preparation and Cooking Methods of Selected Foods
Enthira A/P Purushoth Thaman
Supervisor: Dr Siti Nur’ Afifah Binti Jaafar
Bachelor of Food Science (Food Service and Nutrition)
School of Food Science and Technology
Selected food preparation can cause food carcinogens to be released. High temperature
cooking methods like grilling, smoking, barbequing and open flame pan-frying causes
higher chances to develop cancer cells in human body. Food that exposed to
temperatures above 120°C is harmful. This study aims to create awareness in safety
cooking methods among housewives. Present laboratory studies show that, high
temperature grilled and barbequed meat products can promote carcinogens. The
objective of this study is to examine housewives’ knowledge, awareness on food
carcinogens and their cooking practices on selected foods in Kulai, Johor. The data will
be collected using self-administered questionnaire to 150 women. It is expected that
housewives may have low knowledge and awareness in food carcinogens. This study is
anticipated to create awareness among housewives on food carcinogens and may provide
a clear insight to use safe cooking temperature and healthy cooking method for their
loved ones at home.
1223 | UMT UNDERGRADUATE RESEARCH DAY