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Mencin, M; Abramovic, H; Vidrih, R; Schreiner, M.
(2020): Acrylamide levels in food products on the Slovenian market
FOOD CONTROL. 2020; 114, 107267 FullText FullText_BOKU

Abstract:: This short communication reports on exposure of Slovenian adult population to acrylamide. For food products from five food categories on the Slovenian market, the acrylamide levels ranged from 20.5 mu g/kg to 3439.4 mu g/kg, and varied considerably between the single food products within each food category. The highest mean acrylamide level was in the category of 'salted snacks' (858.6 mu g/kg), followed by 'biscuits and wafers' (384.5 mu g/kg), 'breakfast cereals' (288.9 mu g/kg), 'coffee' (185.5 mu g/kg) and 'toast and bread' (134.8 mu g/kg). Roast coffee (151.4-237.8 mu g/kg) did not exceed the benchmark levels proposed by the European Commission. These levels were exceeded by 86% for 'toast and bread', by 80% for 'breakfast cereals', by 57% for 'biscuits and wafers', and by 31% for 'salted snacks'.
Authors BOKU Wien:: Schreiner Matthias
Find related publications in this database (Keywords): Acrylamide; Salted snacks; Toast and bread; Roast coffee; Breakfast cereals; Biscuits and wafers