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Instruction should be provided by the manufacturer on the pack for ideal storage conditions Keeping the product in cool and dry conditions and respecting the expiry date.
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Periodic audit of distributors by the manufacturer t o verify the implementation of control measures, including monitoring temperature of storage, observation of expiration date, and stock rotation N/A
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*Additional veri cations
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Periodic testing of the nal product at the end of the shelf life to ensure compliance with set standards for AA, 3-MCPD, PAHs Data on any noncompliance reported by external bodies, e.g., customers and regulatory authorities.
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Asn = asparagine; HMF = hydroxymethylfurfural; AA = acrylamide; N/A = not applicable. Additional veri cation measures are listed in Section 7.5.4.5.
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are con icting reports and no rm conclusion can be drawn at this stage. Furthermore, certain cereals present important and speci c nutritional bene ts. For instance, oat or oat bran are reported to have hypocholesterolemic effects. Therefore, in principle it is possible to minimize the amount of acrylamide by selecting cereals that contain a reduced amount of free asparagine. However, from a nutritional perspective, this may not always be recommended, particularly for products that are an important part of the diet, because of the bene ts they can bring. By the same token, regulatory norms, which do not take into account the composition of the product and its impact on the risk and bene ts of the products, may force manufacturers to lower the content of the contaminant to the detriment of potentially long-term nutritional bene ts. Flour made from whole grains, in particular containing bran, may lead to higher amounts of acrylamide, as bran and germ contain higher contents of asparagine (61, 67). The lowest values of asparagine have been associated with sifted wheat our (67). Thus, to minimize the formation of acrylamide, the following measures or combination of measures can be considered:
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Selection of cereal varieties with the lowest content of free asparagine, where feasible. Controlling conditions of agriculture, i.e., ensuring adequate amounts of sulfate fertilizers (40 kg/Ha S) (63). The group of Granvogl (44) showed that the nitrogen and sulfur content of wheat will be in uenced by the fertilizers; thus, the ratio of N/S can be an indicator for a S de ciency. A our with the optimum amount of sulfur should have a N/S ratio <17. This may be used as a means for either monitoring the quality of the our or verifying agronomical conditions of wheat cultures. Composition of selected cereals: reduction of the proportion of our made with whole grain, or selection of ingredients that lead to low amounts of acrylamide, e.g., rice and corn.
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It is to be noted that the in uence of the type and variety of cereal on the nal content of acrylamide is not absolute and depends on the other ingredients and design of processing steps (extrusion, toasting, and drying). For instance, by designing an extrusion-puff process with low thermal input, a manufacturer has been able to produce products with low contents of acrylamide, yet containing up to 25% whole grain (66). As mentioned before, climatic and agronomical conditions under which cereals are produced can also signi cantly in uence the amount of acrylamide in a product and cause year-to-year variations. The nutrient supply to the plants (quality of fertilizers), fungal and bacterial attacks, toxic metals, drought, and salt stress can all in uence the content of acrylamide (64). However, there is no information on the amount of other processing contaminants (e.g., 3-MCPD). Cereals can also be a source of PAH and amounts reported in the literature are in the order of 0.04 0.1 g/kg, and up to 5 g/kg for bran (68). Although the source of PAH in cereal grains is the environment where cereals are cul-
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