Acrylamide is a chemical naturally formed during industrial or home-processing of certain starchy foods rich in a specific amino acid, asparagine. The main chemical process that causes this is known as the Maillard Reaction and requires high-temperature cooking, including frying, baking, roasting, or industrial processing, at +120°C and low moisture.
Toxicological Classification:
“Probably carcinogenic to humans”, based on sufficient evidence of carcinogenicity in experimental animals and limited evidence in humans.
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EFSA, “Explains risk assessment: Acrylamide in food”, June 2015 EFSA CONTAM, “Scientific Opinion on acrylamide in food”, June 2015 Sum of Us, “Acrylamide levels in food: Passing the hot potato”, November 2016 European Commission, “Regulation (EU) 2017/2158: mitigation measures and benchmark levels for the reduction of the presence of acrylamide in foods”, November 2017 European Commission, “RASFF – Food and Feed Safety Alerts”, [website] Specific analysis by Mérieux NutriSciences (Safety HUD) Food Drink Europe, “Toolbox 2013”, December 2013 European Commission, “Commission Recommendation 2010/307/EU”, June 2010 European Commission, “Commission recommendation on investigations into the levels of acrylamide in food 2013/647/EU”, November 2013 Food Drink Europe, 15th edition of industry wide Acrylamide Toolbox, March 2019 European Commission, “Commission Recommendation (EU) 2019/1888 of 7 November 2019 on the monitoring of the presence of acrylamide in certain foods”, 2019 European Commission, “EU SCIENCE HUB: Standardized methods for process contaminants” Food Packaging Forum, “Californian District Court holds acrylamide lawsuits”, April 2021 N. Cahill, Federal Judgeorders pause of California lawsuits over Cancer warning labels, 2021
EFSA, “Explains risk assessment: Acrylamide in food”, June 2015 EFSA CONTAM, “Scientific Opinion on acrylamide in food”, June 2015 Sum of Us, “Acrylamide levels in food: Passing the hot potato”, November 2016 European Commission, “Regulation (EU) 2017/2158: mitigation measures and benchmark levels for the reduction of the presence of acrylamide in foods”, November 2017 European Commission, “RASFF – Food and Feed Safety Alerts”, [website] Specific analysis by Mérieux NutriSciences (Safety HUD) Food Drink Europe, “Toolbox 2013”, December 2013 European Commission, “Commission Recommendation 2010/307/EU”, June 2010 European Commission, “Commission recommendation on investigations into the levels of acrylamide in food 2013/647/EU”, November 2013 Food Drink Europe, 15th edition of industry wide Acrylamide Toolbox, March 2019 European Commission, “Commission Recommendation (EU) 2019/1888 of 7 November 2019 on the monitoring of the presence of acrylamide in certain foods”, 2019 European Commission, “EU SCIENCE HUB: Standardized methods for process contaminants” Food Packaging Forum, “Californian District Court holds acrylamide lawsuits”, April 2021 N. Cahill, Federal Judgeorders pause of California lawsuits over Cancer warning labels, 2021
Antibiotic Resistance
Antibiotic resistance
Parasites
Anisakis
Cyclospora
Cryptosporidium
Toxocara
Trichinella
Tremadodes
Various parasites
Virus
Foodborne virus
ASP – African Swine Fever
Avian and Swine Flu
Congo hemorrhagic fever virus
Coronavirus
Epizootic hemorrhagic disease virus
Hepatitis A
Hepatitis E
Influenza
Monkeypox virus
Norovirus
Rotavirus
Tick-borne encephalitis virus (TBEV)
Mycotoxins
Myc1:
Aflatoxins
Altenaria toxins
DON
Ergot alkaloids
Fumonisins
Fusarium toxins (beauvericin, enniatins)
Ochratoxins A
Patulin
Phomopsins
Sterigmatocystin
Trichothecenes (TC) – (T2 and HT2 toxins)
Zeralenone
Mixed mycotoxins
Metals
Met2:
Aluminium
Antimony
Arsenic
Arsenic (inorganic)
Barium
Chrome
Heavy metals
Mercury
Methyl-Mercury (MeHg)
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Tin
Mixed metals
Metals
Met1:
Cadmium
Lead
Food Contact Materials
2,6-Diisopropylnaphthalene
Aluminium
Melamine
Mixture of contaminants from FCM
MOH (MOSH and MOAH)
NIAS
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Food composition and risks associated with “healthier” diets
