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|Title:||European Union Database of Acrylamide Levels in Food: Update and Critical Review of Data Collection|
|Authors:||WENZL THOMAS; ANKLAM ELKE|
|Citation:||FOOD ADDITIVES AND CONTAMINANTS vol. 24 no. 1 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 by European Union Member States on the acrylamide content of food since 2003. More than 9000 individual data points have been received from official food control laboratories directly or via their Competent Authorities, and from the food industry. Before being entered into the database, the data were assessed for their reliability. This paper presents an update of the database as well as results of the evaluation of data froselected food commodities in order to establish a trend concerning the content of acrylamide in food. Experience gained with the data collection an data assessment are described and recommendations for future data collection initiatives given.|
|JRC Institute:||Institute for Health and Consumer Protection|
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