The EU Commission has recently published a new regulation establishing measures to reduce acrylamide in food. These regulations came into force on the 11 December 2017, and from the 11 April 2018, businesses will need to be able to demonstrate that they have identified potential sources of acrylamide in their business. Businesses will also need to have put in place measures to ensure levels of acrylamide are kept as low as possible.
Acrylamide is a chemical substance formed by a reaction between amino acids and sugars. It typically occurs when foods with high starch content such as potatoes, root vegetables and bread, are cooked at high temperatures (over 120°C) in a process of frying, roasting or baking. Acrylamide is a natural by-product of the cooking process and has always been present in our food.
It is important to appreciate that it is not possible to completely eliminate acrylamide from foods, but actions can be taken to try and ensure that acrylamide levels are as low as reasonably achievable. This will now be required by law. Acrylamide is considered to be a chemical hazard and legislation has been made to require businesses to mitigate levels in food.
Laboratory tests show that acrylamide in the diet causes cancer in animals. While evidence from human studies on the impact of acrylamide in the diet is inconclusive, scientists agree that acrylamide in food has the potential to cause cancer in humans as well and it would be prudent to reduce exposure.
Acrylamide is found in wide range of foods including roasted potatoes and root vegetables, chips, crisps, toast, cakes, biscuits, cereals and coffee.
The duration and temperature of cooking determines the amount of acrylamide produced: long durations and higher temperatures form more acrylamide than short durations and lower temperatures.
The legislation describes practical measures based upon best practice guidance developed by the food industry to mitigate acrylamide formation in a range of foods. The Food Standards Agency (FSA) and Food Standards Scotland are working with the British Hospitality Association and other key stakeholders to develop simple guidance which will help the catering and foodservice sectors comply with new rules. Guidelines to aid understanding of the enforcement of the legislation will also be available in the New Year.
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