Acrylamide increase in EU biscuits

摘要

Scientists from the European Food Safety Authority (EFSA) have warned that the amount of the potentially harmful contaminant acrylamide appearing in biscuits is increasing despite industry efforts to reduce its presence. Figures released this month by EFSA say tests showed the average presence of acrylamide in European Union (EU) biscuits in 2007 was 317 ug/kg, while between 2003 and 2006 it was 243 ug/kg. United Nations food health experts have concluded that acrylamide is potentially carcinogenic and genotoxic, and as a result, the EU food industry has developed voluntary 'toolbox' guidelines preventing the formation of acrylamide, which usually results in baked and fried foods via the reaction of aspara-gine and reducing sugars at temperatures higher than 120℃.