Acrylamide in Food – EU versus FDA Approaches
<p>Acrylamide is a versatile organic compound that finds its way into many products in our everyday life. The presence of acrylamide in foods dates from 2002, when a series of studies published in Sweden, confirmed its presence in high temperatures processed foods. At EU level, first adopted m...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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AcademicPres
2015-11-01
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| Series: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
| Subjects: | |
| Online Access: | http://journals.usamvcluj.ro/index.php/fst/article/view/11654 |
| Summary: | <p>Acrylamide is a versatile organic compound that finds its way into many products in our everyday life. The presence of acrylamide in foods dates from 2002, when a series of studies published in Sweden, confirmed its presence in high temperatures processed foods. At EU level, first adopted measure was <em>Commission Recommendation on the monitoring of acrylamide levels in food</em>, on May 2007, extended then by <em>Commission Recommendation 2010/307/EU</em>. European Food Safety Authority (EFSA) then, collected and compiled data, each year (2007-2010), and published an annual report. On January 2011 was adopted the <em>Recommendation on the investigations into the levels of acrylamide in food</em> and then, on November 2013 was adopted <em>Commission Recommendation 2013/647/EU on investigation into levels of acrylamide in food</em>. Based on these, EFSA had published, in June 2015 a comprehensive risk assessment on acrylamide in food. The FDA first published a draft regarding <em>Detection and Quantitation of Acrylamide in Foods</em>, in 2003 followed in 2004 by the <em>Action Plan for Acrylamide in Food</em>. In 2006 FDA published <em>Survey Data on Acrylamide in food</em> then in 2009, in August (updated in November) a Federal Register Notice entitled: <em>Acrylamide in food: Request for comments and for scientific data and information</em>. Their findings have been materialized, in November 2013, into a powerful tool for industry: <em>Draft Guidance for industry: Acrylamide in Foods</em>. Despite research implications that exposure to acrylamide from food is safe, some consumers may choose to take measures to further reduce their acrylamide exposure.</p><p> </p> |
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| ISSN: | 2344-2344 2344-5300 |