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Oct 22, 2009 ... In 2002 Swedish researchers discovered the presence of acrylamide in foods such as potato chips, fried potatoes, bread and breakfast cereals ...
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www.hktdc.com/info/vp/a/fb/en/1/5/1/1X06D9VE/Food---Bev...
www.hktdc.com/info/vp/a/fb/en/1/5/1/1X06D9VE/Food---Beverages/Reduction-of-Acrylamide-Levels-in-Food.htm
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<b>Food industry seeking ways to lower acrylamide levels in food</b> ... The experts also cautioned that major changes in food processing methods to reduce the levels of acrylamide would need to be checked for nutritional quality and safety, including microbiological contamination, and the possible formation of...
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www.sciencedaily.com/releases/2005/03/050307214858.htm
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The U.S. Food and Drug Administration (FDA) is considering issuing guidance for the reduction of acrylamide levels in food products and is requesting comments and scientific data and from the industry by Nov. 24, 2009. ... FDA: Acrylamide in Food; Request for Comments and for Scientific Data...
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www.foodproductdesign.com/news/2009/09/fda-seeks-commen...
www.foodproductdesign.com/news/2009/09/fda-seeks-comments-on-reducing-acrylamide-levels-in-food.aspx
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Commission Recommendation 2007/331/EC on the monitoring of acrylamide levels in food of 3 May 2007 requires the Member States to perform annually in 2007, 2008 and 2009 the monitoring of acrylamide levels in certain foodstuffs.
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www.efsa.europa.eu/EFSA/efsa_locale-1178620753812_12119...
www.efsa.europa.eu/EFSA/efsa_locale-1178620753812_1211902585656.htm
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The European Commission thus issued on 3 May 2007 a Recommendation to Member States for the monitoring of acrylamide levels in food (2007/331/EC). The recommendation contains detailed sampling requirements and specification of products to be tested in respective Member State.
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www.efsa.europa.eu/EFSA/efsa_locale-1178620753812_11786...
www.efsa.europa.eu/EFSA/efsa_locale-1178620753812_1178656289168.htm
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The challenges that face food manufacturers with respect to the reduction of acrylamide levels in food products is especially keen in connection with recent ...
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www.patentstorm.us/patents/7264838/description.html
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Fast-food French fries showed the highest levels of acrylamide among the foods CSPI had tested, with large orders containing 39 to 82 micrograms. One-ounce portions of Pringles potato crisps contained about 25 micrograms, with corn-based Fritos and Tostitos containing half that amount or less.
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www.cspinet.org/new/200206251.html
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But compared with other worrisome chemicals in food, such as mercury in fish or benzene in soda, relatively little is known about how acrylamide forms, how it affects people or what to do about it. High levels of acrylamide in food were first reported by Swedish researchers in 2002.
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www.ctv.ca/servlet/ArticleNews/story/CTVNews/20070103/a...
www.ctv.ca/servlet/ArticleNews/story/CTVNews/20070103/acrylamide_food_070103/20070103?hub=Health&
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Since 2002, Health Canada has conducted limited food surveys to determine levels of acrylamide in certain food commodities. The results of these surveys have been published in peer-reviewed scientific journals1 and were used to conduct a preliminary assessment of Canadian dietary exposure to acrylamide.
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www.hc-sc.gc.ca/fn-an/securit/chem-chim/food-aliment/ac...
www.hc-sc.gc.ca/fn-an/securit/chem-chim/food-aliment/acrylamide/acrylamide_level-acrylamide_niveau-eng.php
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