# Post-Certification Quality Analysis of Traditional Indian Fried Snacks
## 1 Introduction  
Traditional foods, native to specific regions, serve as a dietary staple for people of all age groups. Among them, fried snacks, especially cereals and legume-based snacks, are particularly popular due to their distinctive taste, ability to satisfy hunger, and contribution to energy and nutrient intake, particularly through carbohydrates, fats, and proteins [1, 2, 3, 4]. India's rich culinary diversity has led to the creation of a wide array of deep-fried and high-temperature processed foods. The Indian snacks product market reached USD 5347 million in 2024 and is expected to grow at an 8.26% compound annual growth rate by 2033 [5; 6], which are categorized as chips, namkeen, extruded snacks, and others [7]. Several factors, including processing methods, starch-protein structure, and processing environments, influence the quality of these snacks [8]. Deep-fat frying is a common method used in the preparation of flour-based fried snacks [2]. However, microbial contamination poses a significant food safety concern in these products. Microbial contamination in traditional snacks can be attributed to several sources, including raw ingredients, improper handling, and post-processing conditions. _Staphylococcus aureus_ has been reported as one of the most frequently occurring pathogens in ready-to-eat (RTE) foods, primarily due to its ability to survive on human skin and environmental surfaces as an opportunistic microorganism. Thus, even if high-temperature frying effectively kills the _S. aureus_ cells that are present in the ingredients, such as raw flours and grains, before cooking, inadequate post-processing practices can cross-contaminate the foods from equipment or workers. Several studies have reported that such practices can be the root cause of most foodborne diseases [9; 10; 11; 12; 13; 14]. Moreover, _S. aureus_ can produce heat-stable enterotoxins, so the consumption of contaminated products may lead to staphylococcal food poisoning even in the absence of viable cells [9]. Bacillus and Serratia species, which are spore-forming and environmentally persistent contaminants, have been frequently associated with RTE snacks and cereal products. A study on the microbiological safety of some Nigerian RTE fried snacks sold along the highways showed contamination with _Bacillus cereus_, _S. aureus_, _Escherichia coli_, and _Salmonella_ spp. [15]. Spices such as pepper and curry paste often contain high concentrations of Bacillus spores. While these spices are not RTE foods, their use in seasoning poses a risk of indirect contamination. The presence of such microorganisms indicates potential contamination from raw ingredients and improper storage conditions [11]. As such, implementing an effective food safety management system (FSMS) is essential to mitigating potential hazards. Moreover, India faces a significant challenge with foodborne diseases, particularly diarrheal infections, causing significant mortality and morbidity. Over 60% of emerging pathogens are from animals and the environment, transmitted through food and water. However, reported incidents are inaccurate due to their sporadic and self-limiting nature. The Integrated Disease Surveillance Programme (IDSP), a national initiative by the Ministry of Health and Family Welfare in India, is responsible for tracking and responding to epidemic-prone diseases. Surveillance data from the IDSP show a significant increase in outbreaks across India [16; 17; 18; 19]. Moreover, a recent comprehensive review by [PERSON] et al. 2024 has detailed the current situation of foodborne and waterborne disease outbreaks in India, highlighting risk factors, surveillance gaps, and control measures, emphasizing the need for improved regulatory frameworks and public awareness [20]. The Hazard Analysis and Critical Control Point (HACCP) and International Organization for Standardization (ISO) 22000 frameworks are widely used in food businesses to identify and control safety hazards.