Acrylamide in Food: Health Risks and Safety Measures

Acrylamide is a small and simple molecule, formally known as 2-propenamide. It is a chemical that forms in certain foods, particularly plant-based foods that are rich in carbohydrates and low in proteins, during processing or cooking at high temperatures. This phenomenon is particularly common in fried and baked foods. Acrylamide and its analogues have been widely used since the last century for various chemical and environmental applications.

The significant concern about acrylamide in foods emerged in 1997 when researchers at Stockholm University in Sweden were testing tunnel workers exposed to large quantities of acrylamide from a water sealant. Further tests concluded that the source of the substance in the workers' bodies came from their diets, not just their occupational environment. In April 2002, the Swedish National Food Administration reported high concentrations of acrylamide in a variety of fried and baked foods, sparking global concern.

Acrylamide is known to cause damage to the nervous system in humans and animals and may affect reproductive processes. The primary mechanistic pathway for the formation of acrylamide in foods is the Maillard reaction. Studies show that the amino acid asparagine is mainly responsible for acrylamide formation in cooked foods after condensation with reducing sugars or a carbonyl source. Swedish scientists discovered that acrylamide forms in fries, potato chips, and other high-carbohydrate foods cooked at high temperatures, but it is not found in raw or boiled potatoes.

Despite these findings, the assessment of the risk remains hampered by a lack of comprehensive knowledge about the underlying toxicology, epidemiology, and how people are exposed to acrylamide in food. Acrylamide is believed to be a human carcinogen and a severe neurotoxin. Studies have shown that acrylamide causes cancer in animals, leading to concerns that dietary acrylamide may be harmful to humans as well. Because very high levels of acrylamide cause cancer in laboratory animals, there is concern that dietary acrylamide may be harmful to humans as well.

However, the risks presented by acrylamide in food may be overestimated due to uncertainties in current research. Nevertheless, acrylamide is considered to be a genotoxic (DNA-damaging) carcinogen, and a precautionary approach must be taken, including the assumption that there is no safe level for acrylamide in food. Efforts to reduce acrylamide levels in food production and cooking practices are ongoing, as scientists and regulators strive to better understand and mitigate the potential health risks associated with this ubiquitous chemical.

Recent studies continue to explore acrylamide’s formation and its health impacts, with new findings suggesting potential strategies for reducing its presence in foods. Public health guidelines now emphasize the importance of minimizing acrylamide consumption, advocating for cooking methods that lower its formation and encouraging a balanced diet to mitigate potential risks. As research progresses, the goal remains to safeguard public health while acknowledging the complexities surrounding acrylamide in our food supply.
Acrylamide in Food: Health Risks and Safety Measures

Pure Food and Drug Act of 1906

Federal regulation of food and drugs in the United States began, in a broad across-the-board way, with the Pure Food and Drugs Act of 1906.

The Pure Food and Drug Act of 1906 prohibited the interstate distribution or sale of adulterated and misbranded food and drugs.

Prior to 1906 there were no national food safety regulations in the United Sates. Instead there was a hodgepodge of state and local laws and ordinances that were based more on quality of food than on its safety.

The Pure Food and Drug Act of 1906 became law mostly because of revelations of unsanitary and unethical practices in the meatpacking industry and because of the many potent and dangerous drugs in the market.

Many products including meats, patented medicines and substances that contained cocaine were sold to an unsuspecting public with labels that did not adequately describe the contents and the safety in consuming them. The Pure Food and Drug Act designated the USP (United States Pharmacopeia) and NF (National Formulary) as the official stands and empowered the federal government to enforce those standards.

The Pure food Act was later superseded in 1938 by Pure Food, Drug and Cosmetics Act. This act prohibited any food or drug that is dangerous to health to be sold in interstate commerce.
Pure Food and Drug Act of 1906

Stainless steel equipment for food process

Stainless steel is doubtless the most suitable material for the construction of the equipment that contacts food.

Stainless steel has become a widely used material for the construction of food process equipment because of its mechanical and it is also non-corrosive and easily sanitised. A special stainless steel may be required for areas controlled by chlorides, such as those occurring in sea water or brine.

The corrosion environment often involves moderately to highly concentrated chlorides on the process side often mixed with significant concentration of organic acids.

Most vats and vessels used in the food industry are made of stainless steel. Since products do not stay long in such equipment, usually AISI 304 stainless steel is sufficient.

Stainless steel can be produced in various grades depending on their chemical composition in iron, chromium and nickel. The most commonly used grade in the food industry is AISI 304 with 18% chromium and 9% nickel.

Other elements may be improved anti-corrosive properties, like molybdenum in AISI 316, often used in dairies. Type 316 is suitable in situations where alkalis, acids, etchants and various fermentation by-products lead to more corrosive situation.
Stainless steel equipment for food process

What are food hazards?

Experts describe food safety problems in term of hazards with those hazards categorized as chemical, microbiological or physical property that can cause a food to be unsafe.

Microbiological pathogens are the most common biological hazards, and they can cause infections and intoxications.

The analysis of hazards requires the assessment of two factors with respect to any identified hazard; i.e., the likelihood that the hazard will occurs and the severity if it does occur.

However, pesticides and additives have been prominent subjects for the media which may lead some people to focus on those hazards more than others.

In reviewing illness that results from the microbiological hazards, it must be known that bad food is not always apparent to the eye.

It is the ingestion of unseen microorganisms in contaminated food, moreso than the consumption of spoiled food, with visible damage to the eating quality of food, that is the primary cause of foodborne illness.

People do die from microbiological hazards, but deaths due to consuming pesticide residues or food additives are rare.

Water is a food, and also is subject to microbial contamination. Some pathogen such as Cryptosporidium parvum, are more waterborne than foodborne.
What are food hazards?

Cross contamination of food

Food can make use ill in a number of ways. Food poisonings caused mainly by pathogenic (disease producing), but also by chemicals, unwanted objects getting into food and poisons.

When it comes to food safety, there are common themes at each step in the flow of food from purchasing to serving.

This include preventing cross contamination maintaining time and temperature control and assuring that employees are practicing good personal hygiene at all times.

Cross contamination occurs when a bacteria that’s present in one food accidently spreads to another food, usually through improper handling and storage.

For example, Compylobacter jejuni are very common cause of food borne illness. This pathogen is associated with raw poultry an sometimes raw milk. Illness are often caused when cross-contamination between these source and ready to eat foods, such as salads, occurs during food preparation.

Cross contamination can be avoided by:
*Preventing raw and cooked foods touching each other. Never mixed food products when restocking.
*Preventing blood and juices from raw foods dripping onto cooked foods
*Preventing bacteria from being transferred on hands, knives, utensils, chopping boards or work surfaces.
*Properly clean and sanitize utensils, equipment and surfaces.
*Clean and sanitize work areas.
Cross contamination of food