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Abstract

Acrylamide (AA) is a chemical that has found widespread application in different kinds of industries. Due to its toxicological properties, and application for water purification and in the food packaging industry, legal limits are in place for drinking water and also for its migration from packaging into food. Evidence of acrylamide formation in cooked food has led to a worldwide surveillance of the substance in various food products. There is a strong need for harmonised and validated analytical methods and the provision of quality assurance tools, such as certified reference materials and proficiency testing schemes. Therefore a technical workshop on analysis methods for the determination of acrylamide in food was organised by the European Commission's Joint Research Centre in collaboration with DG Health and Consumer Protection and the Swedish National Food Administration.

Additional information

Authors: DE LA CALLE B, European Commission, Joint Research Centre, Institute for Reference Materials and Measurements, Food Safety and Quality Unit, Geel (BE);OSTERMANN O, European Commission, Joint Research Centre, Institute for Reference Materials and Measurements, Food Safety and Quality Unit, Geel (BE);WENZL T, European Commission, Joint Research Centre, Institute for Reference Materials and Measurements, Food Safety and Quality Unit, Geel (BE);ANKLAM E (EDITORS), European Commission, Joint Research Centre, Institute for Reference Materials and Measurements, Food Safety and Quality Unit, Geel (BE)
Bibliographic Reference: EUR 20766 EN (2003), 31pp. Free of charge
Availability: Available from European Commission, JRC Knowledge Management Unit, Ispra (IT) Tel: +39 033278 9843 or +39 033278 9864 Fax: +39 033278 9623 E-mail: jrc-publications-office@ec.europa.eu
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