Acrylamide

Acrylamide is a chemical which is produced naturally as a result of cooking starch rich foods at high  temperatures and would include baking, frying, grilling and roasting. Acrylamide has been detected in  home-cooked, packaged and processed foods.The levels in foods can vary widely depending on the  manufacturing process, cooking time and cooking temperature.

Major food sources of acrylamide

Acrylamide is found mainly in plant foods such as potato products, grain products  and coffee. The major food sources of acrylamide are:

-  French Fries

 

-  Grains

-  Potato Chips

 

-  Canned Black
   Olives

-  Crackers

 

-  Prune Juice

-  Bread / Toast

 

-  Coffee

-  Cookies

 

-  Baby Food

-  Breakfast Cereals

 

-  Pastry

Commission Regulation

From April 2018 Commission Regulation (EU) 2017/2158 will take effect. This will establish best practice, mitigation measures and benchmark levels for the reduction of the presence of acrylamide in food.

Food businesses in the UK will be required to put in place practical steps to manage acrylamide within their food safety management systems.

All food businesses operators (FBOs) will be required to put in place simple  practical steps to manage acrylamide within their food safety management  systems.This will ensure that acrylamide levels are as low as reasonably achievable  in their food.

We work closely with clients to provide analytical solutions specifically tailored to  individual requirements both technically and on turnaround. RPS provides UKAS  accredited analysis for food stuffs down to 10ug/kg.

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