31-2 |
Levels of acrylamide in foods/analytical methods |
M. TORNQVIST, Dept. of Environmental Chemistry, Stockholm Univ., Wallenberg Lab., Stockholm, S-106 91, Sweden The amount of information about residues of AA is limited. The data that are available at the date of the meeting will presented and discussed. The representativeness of the data, along with the number of samples and the range of values reported will be evaluated. Specifically, small numbers of samples have been analyzed and these represent only a limited number of foodstuffs. The foodstuffs analyzed to date represent only a subset of the types of processing and cooking methods that foods undergo before consumption. This will change in time for an indepth discussion at the meeting. These values should be regarded as range finding estimates as the samples that have been analyzed are not representative of the food supply. To date no systematic, statistically designed data collection has been reported. The samples have not been selected by processing characteristics (e.g. amount of time or temperature). Also, there has been no review of the quality of the available data or confirmation of findings. The level of detail available for samples varies widely (some samples were reported by broad category, other by the specific food item). For some categories there are only 1 or 2 samples; even the category with the most reported samples were represented by fewer than 100 analyses. FDA has undertaken the analysis of many more foods and has recently presented summary information for the available results; other countries have followed suit.
Session 31, Acrylamide in food(s): Chemistry, toxicology, and regulations (Part 1)
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