EFSA Confirms that Acrylamide in Food is a Health Concern
The European Food Safety Authority (EFSA) has confirmed that acrylamide in food can potentially increase the risk of developing cancer for consumers across all age groups.
The European Food Safety Authority (EFSA) has confirmed that acrylamide in food can potentially increase the risk of developing cancer for consumers across all age groups. With the results based on animal studies, the Authority has launched a public consultation on its draft scientific opinion on acrylamide in food, developed by the Authority’s expert Panel on Contaminants in the Food Chain (CONTAM). It is possible to comment on the draft opinion on-line until 15 September. The CONTAM Panel will discuss this feedback before opinion is finalized.
Acrylamide in food is produced by the same chemical reaction that “browns” food during everyday cooking (+150 °C). Coffee, fried potato products, biscuits, crackers and crisp breads, soft bread, and some baby foods are important dietary sources of acrylamide. European and national authorities already recommend reducing acrylamide in food and provide dietary and food preparation advice to consumers and food producers. Purely on a body weight basis, children are the most exposed age group.
The Chair of the CONTAM Panel, Dr Diane Benford, commented: “Acrylamide consumed orally is absorbed from the gastrointestinal tract, distributed to all organs, and extensively metabolized. Glycidamide, one of the main metabolites from this process, is the most likely cause of the gene mutations and tumours seen in animal studies. So far, human studies on occupational and dietary exposure to acrylamide have provided limited and inconsistent evidence of increased risk of developing cancer.”
The draft opinion includes initial recommendations on future research on acrylamide involving humans and also detection and risk assessment methods for germ cell mutation. Once finalized, EFSA’s advice will support European and national decision-makers to consider possible measures to further reduce consumer exposure.
For more information please visit www.efsa.europa.eu
Analytical Challenges in Measuring Migration from Food Contact Materials
November 2nd 2015Food contact materials contain low molecular weight additives and processing aids which can migrate into foods leading to trace levels of contamination. Food safety is ensured through regulations, comprising compositional controls and migration limits, which present a significant analytical challenge to the food industry to ensure compliance and demonstrate due diligence. Of the various analytical approaches, LC-MS/MS has proved to be an essential tool in monitoring migration of target compounds into foods, and more sophisticated approaches such as LC-high resolution MS (Orbitrap) are being increasingly used for untargeted analysis to monitor non-intentionally added substances. This podcast will provide an overview to this area, illustrated with various applications showing current approaches being employed.
RAFA 2024 Highlights: Cutting-Edge Chromatography Techniques for Food Safety and Food Analysis
November 18th 2024An illuminating session focusing on progress in analytical techniques used in food analysis took place on Wednesday 6 November 2024 at RAFA 2024 in Prague, The Czech Republic, including a talk on the analysis of 1000 toxins in 10 minutes.
RAFA 2024 Highlights: Contemporary Food Contamination Analysis Using Chromatography
November 18th 2024A series of lectures focusing on emerging analytical techniques used to analyse food contamination took place on Wednesday 6 November 2024 at RAFA 2024 in Prague, Czech Republic. The session included new approaches for analysing per- and polyfluoroalkyl substances (PFAS), polychlorinated alkanes (PCAS), Mineral Oil Hydrocarbons (MOH), and short- and medium-chain chlorinated paraffins (SCCPs and MCCPs).
Profiling Volatile Organic Compounds in Whisky with GC×GC–MS
November 1st 2024Researchers from Austria, Greece, and Italy conducted a study to analyze volatile organic compounds (VOCs) present in Irish and Scotch whiskys using solid-phase microextraction (SPME) Arrow with comprehensive two-dimensional gas chromatography coupled to mass spectrometry (GC×GC–MS) to examine the organoleptic characteristics that influence the taste of spirits.
