Levels of acrylamide and a number of other process contaminants
present in foods are not a cause for increased concern about the
risk to human health, according to the latest survey. Conducted
by the UK’s Food Standards Agency (FSA) on recommendation by the
European Commission, the survey aimed to examine whether
initiatives by the food industry to reduce acrylamide and furan
have been effective. As part of its three-year study, the FSA
also extended its investigation to cover levels of 3-MCPD
(3-monochloropropanediol) and ethyl carbamate, to gain a clear
picture of the levels of a range of process contaminants in the
food that is commonly eaten in the UK. Process contaminants are
chemical substances that are produced in food during food
manufacturing, cooking (including home cooking), packaging and
other processing activities. The substances are formed when
components in food undergo chemical changes during processing,
which can include fermentation, acid hydrolysis, smoking, drying
as well as some types of