Results on acrylamide levels in food from monitoring year 2008

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Publication Date 2010
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Acrylamide is a substance that may be formed in foods, typically starchy products including crisps, French fries, bread and crispbreads, during cooking processes including frying, baking and roasting at temperatures of 120 °C or higher.
Source Link Link to Main Source http://www.efsa.europa.eu/en/scdocs/scdoc/1599.htm
Related Links
EFSA: Results on acrylamide levels in food from monitoring year 2008 (EC, 2010) http://www.efsa.europa.eu/en/scdocs/doc/1599.pdf
EFSA: News, 18.5.10: Overview of acrylamide levels in 2008 http://www.efsa.europa.eu/en/press/news/datex100518.htm
ESO: Background information: Website: Acrylamide http://www.europeansources.info/record/website-acrylamide/
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