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|Title:||European Union Database on Acrylamide Levels in Food - Update and Critical Review on Data Collection|
|Authors:||WENZL THOMAS; ANKLAM ELKE|
|Citation:||FOOD ADDITIVES AND CONTAMINANTS vol. 24 no. S1 p. 5-12|
|Publisher:||TAYLOR & FRANCIS LTD|
|Type:||Articles in periodicals and books|
|Abstract:||The European Commission's Directorate General Joint Research Centre has been collecting data produced in EU Member States on the acrylamide (AA) content of food since 2003. More than 9000 individual data have been received from official food control laboratories directly or via their competent authorities, and from the food industry. Before entering the database, the data were assessed for their reliability. This paper presents an upate of the database as well as results of the evaluation of data for selected food commodities in order to establish a trend concerning the contents of AA in food. Experiences gained with the data collection and data assessment are described and recommendations for future data collection initiatives are given.|
|JRC Institute:||Institute for Reference Materials and Measurements|
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