Acrylamide & other process contaminants in food
Why this event Acrylamide was detected in food for the first time in 2002, and since then research was undertaken to identify measures to reduce its presence in our meals. Acrylamide can be found in certain foods, following formation from naturally present substances during processing at temperature above 120°C. According to EFSA, it is a carcinogenic substance and current levels of dietary exposure indicate a concern. Acrylamide levels in food are monitored since 2007, and they have been subject to a benchmarking system since 2018. Non-governmental organizations have recently called for mandatory EU limits of acrylamide and the EU Commission is working to answer the call. Currently, 15% of values [...]