Two GC-MS Methods for the Analysis of Acrylamide in Foodstuffs
نویسندگان
چکیده
Introduction On April 24, 2002, the Swedish National Food Administration published data and comments on disturbingly high concentrations of acrylamide in some foods (1). Acrylamide causes tumors in laboratory animals. The discovery was considered particularly alarming as the acrylamide-containing foodstuffs include products regularly consumed in rather large quantities, such as potato chips, French fries, roast potatoes, breakfast cereals, and crisp bread. The World Health Organization (WHO, (2)) and the Scientific Committee for Food (SCF) of the European Union (3) confirmed the concern about a “serious problem”.
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