Overview on analytical methods for the determination of acrylamide in food products, Status April 2003
In April 2002 the Swedish National Food Authority reported the finding of elevated levels of acrylamide (AA) in heat-treated potato products and other baked goods. Despite the fact that acrylamide has been produced commercially for many years for technical use and that its toxicological properties are well investigated, the knowledge of acrylamide formation in cooked food was completely new. Subsequently, a world-wide surveillance of this substance in various food products has started immediately. In addition, a joint effort has been undertaken by National Food Authorities and the Food Industry in order to gain more understanding on mechanisms of formation and contamination levels of acrylamide in food. Despite the fact that acrylamide is a relatively �young� analyte for food analysts, an intensive method development and improvement has been carried out since the discovery of AA in food products in 2002. This review is presenting th estate-of-art regarding analytical methodology for the determination of AA in food products.
Bibliographic Reference: EUR 18702 EN (2003), 25 pp. Free of charge
Availability: Available from European Commission, JRC Knowledge Management Unit, Ispra (IT) Tel: +39 033278 9893 Fax: +39 033278 5409 E-mail: email@example.com or Bruxelles (BE) Tel: +32 2 295 76 24 Fax: +32 2 299 63 22
Record Number: 200618607 / Last updated on: 2006-07-10
Original language: en
Available languages: en