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Agronomical
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French fries
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Biscuits/bakery wares
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Breakfast cereals
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Choose potato varieties with low sugar levels Storage conditions (>6 C, maximum according to germination) Selection of potato with low amounts of reducing sugars (<0.4% fresh wt) For wheat grain, the importance of maintaining sulfur levels in the soil must be stressed to farmers For wheat grain, the importance of maintaining sulfur levels in the soil must be stressed to farmers For wheat grain, the importance of maintaining sulfur levels in the soil must be stressed to farmers For wheat grain, the importance of maintaining sulfur levels in the soil must be stressed to farmers
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Adopted from the CIAA acrylamide (AA) Toolbox (18).
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PROCESSING CONTAMINANTS: RISKS AND CONTROL MEASURES
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other liquid seasonings (21). During the production process of HVP at high temperature (100 130 C, for 4 24 h), hydrochloric acid interacts with residual vegetable lipids (triacylglycerols and phospholipids) in the proteinaceous material to form chloropropanols (for more details, see 6.3). 3-MCPD can also be formed in other foods that contain chloride and fats/ oils and that have been subjected to heat treatment, as typically encountered during baking, roasting, and grilling. Its occurrence in cereal-based products such as pastries, biscuits, crackers, or bread as well as meat products, e.g., burgers, has been reported by several research groups (22 25). In some of these foods, 3-MCPD may actually be present in relatively high amounts. For instance, the UK Food Standard Agency reports up to 1 mg/kg of 3-MCPD in toasted bread, which is among the highest contents, excluding soy sauces and acid-HVPs (22, 26). The reaction is also enhanced in lowmoisture systems (<15%) (27). While new manufacturing techniques such as enzymatic hydrolysis have allowed the content of 3-MCPD and 1,3-DCP to be reduced in HVP and products thereof, more research is still needed to understand the mechanism of formation of these compounds in heat-processed foods and the ways to control them. More recent studies have shown that in foods other than those containing acid-HVP, 3-MCPD may be present in a bound form, i.e., as 3-MCPD esters (see 2.6). In fact, it has been shown that the enzyme lipase can release 3-MCPD from the chloroester precursors in certain dry culinary products during storage (28). A gut model experiment conducted under different lipase activities suggests that a similar reaction may occur in vivo, i.e., the formation of 3-MCPD from chloroesters (29). Such a mechanism may explain the presence of 3-MCPD in foods such as salami, cold smoked sh, or cheese (feta, parmesan), which have not undergone heat treatment (25). Depending on the product and the pathway that favors chloropropanol formation, potential control measures are:
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raising the pH in the production of acid-HVP, for instance, by using sodium hydroxide; product formulation: selection of raw ingredients, e.g., minimize barley or wheat grains addition of sodium bicarbonate and disodium carbonate addition of amino compounds, e.g., glutathione and cysteine; reducing glycerol and lipids; reducing the amount of minerals (NaCl, KCl, MgCl2); control of thermal treatment (time temperature) and pH, i.e., avoiding extended baking times, or roasting at maximum 200 C1;
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3-MCPD is formed at temperatures above 170 C and is unstable above pH 6.0.
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APPLICATION OF THE HACCP APPROACH FOR THE MANAGEMENT
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control of storage conditions (time and temperature of storage) to minimize the formation of glycerol; control of glycerol in bread by acting on the age of the our, amount of yeast, and the length of fermentation before baking. Addition of glycerol as humectants should be evaluated before usage; control of natural lipase present in certain food ingredients (e.g., spices) that may release 3-MCPD from 3-MCPD esters present in oils.
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Table 7.2 lists possible control measures for reducing 3-MCPD in selected product categories.
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Furan is a carcinogen in laboratory animals, e.g., rodents, probably by genotoxic mechanisms; the liver and kidney are the main target organs. There are, however, no data from human studies. The IARC has classi ed furan as possible human carcinogen (Group 2B carcinogen) (32). Preliminary data on exposure to humans suggest that this may occur at doses that are close to the amounts that produce carcinogenic effects in experimental animals. Therefore, furan is considered to be a potential concern although today no rm conclusion can be made (see 2.4). Furan is formed during heat treatment of products by the degradation of organic compounds, in particular carbohydrates. Studies by Perez-Locas and Yaylayan indicate ascorbic acid, sugars, or mixtures of amino acids and sugars as possible precursors (33). Furan can also be formed by the oxidation of polyunsaturated fatty acids (PUFAs) at elevated temperatures (e.g., above 80 C) (34, 35). Consequently, furan occurs in a wide range of food products. Based on an analysis of large number of foods, Zoller and coworkers (36) report that furan can occur mainly in:
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moist foods that underwent a heat treatment in a sealed container, e.g., canned and jarred products containing meat and various vegetables; crusty and dry products, i.e., typically those that are baked and roasted, including coffee.
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In most cases, foods processed in jars undergo a heat treatment such as sterilization (approx. 121 C). When consuming such foods, the reheating process in an open heating pan may reduce the furan content, although inhalation of vapor may expose the food handler to furan. As in the case of chloropropanols, the formation pathway of furan is variable and different ingredients can contribute to its formation. Nevertheless, to minimize the formation of furan, it is possible to act on:
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