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Possible causes of variation in acrylamide concentration in French fries prepared in food service establishments: an observational study

Acrylamide is a probable human carcinogen, and its presence in a range of fried and oven-cooked foods has raised considerable health concern world-wide. Dietary intake studies observed significant variations in acrylamide concentrations, which complicate risk assessment and the establishment of effe...

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Main Authors: Sanny, Maimunah, Selamat, Jinap, Bakker, Evert Jan, van Boekel, Martinus A. J. S. Tiny, Luning, Pieternel Arianne
Format: Article
Language:English
Published: Elsevier 2012
Online Access:http://psasir.upm.edu.my/id/eprint/24173/1/Possible%20causes%20of%20variation%20in%20acrylamide%20concentration%20in%20French%20fries%20prepared%20in%20food%20service%20establishments.pdf
http://psasir.upm.edu.my/id/eprint/24173/
https://www.sciencedirect.com/science/article/pii/S0308814611014944?via%3Dihub#!
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spelling my.upm.eprints.241732019-11-26T07:37:25Z http://psasir.upm.edu.my/id/eprint/24173/ Possible causes of variation in acrylamide concentration in French fries prepared in food service establishments: an observational study Sanny, Maimunah Selamat, Jinap Bakker, Evert Jan van Boekel, Martinus A. J. S. Tiny Luning, Pieternel Arianne Acrylamide is a probable human carcinogen, and its presence in a range of fried and oven-cooked foods has raised considerable health concern world-wide. Dietary intake studies observed significant variations in acrylamide concentrations, which complicate risk assessment and the establishment of effective control measures. The objective of this study was to obtain an insight into the actual variation in acrylamide concentrations in French fries prepared under typical conditions in a food service establishment (FSE). Besides acrylamide, frying time, frying temperature, and reducing sugars were measured and the actual practices at receiving, thawing and frying during French fries preparation were observed and recorded. The variation in the actual frying temperature contributed most to the variation in acrylamide concentrations, followed by the variation in actual frying time; no obvious effect of reducing sugars was found. The lack of standardised control of frying temperature and frying time (due to inadequate frying equipment) and the variable practices of food handlers seem to contribute most to the large variation and high acrylamide concentrations in French fries prepared in a restaurant type of FSE as compared to chain fast-food services, and institutional caterers. The obtained insights in this study can be used to develop dedicated control measures in FSE, which may contribute to a sustainable reduction in the acrylamide intake. Elsevier 2012-05-01 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/24173/1/Possible%20causes%20of%20variation%20in%20acrylamide%20concentration%20in%20French%20fries%20prepared%20in%20food%20service%20establishments.pdf Sanny, Maimunah and Selamat, Jinap and Bakker, Evert Jan and van Boekel, Martinus A. J. S. Tiny and Luning, Pieternel Arianne (2012) Possible causes of variation in acrylamide concentration in French fries prepared in food service establishments: an observational study. Food Chemistry, 132 (1). pp. 134-143. ISSN 0308-8146; ESSN: 1873-7072 https://www.sciencedirect.com/science/article/pii/S0308814611014944?via%3Dihub#! 10.1016/j.foodchem.2011.10.044
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Acrylamide is a probable human carcinogen, and its presence in a range of fried and oven-cooked foods has raised considerable health concern world-wide. Dietary intake studies observed significant variations in acrylamide concentrations, which complicate risk assessment and the establishment of effective control measures. The objective of this study was to obtain an insight into the actual variation in acrylamide concentrations in French fries prepared under typical conditions in a food service establishment (FSE). Besides acrylamide, frying time, frying temperature, and reducing sugars were measured and the actual practices at receiving, thawing and frying during French fries preparation were observed and recorded. The variation in the actual frying temperature contributed most to the variation in acrylamide concentrations, followed by the variation in actual frying time; no obvious effect of reducing sugars was found. The lack of standardised control of frying temperature and frying time (due to inadequate frying equipment) and the variable practices of food handlers seem to contribute most to the large variation and high acrylamide concentrations in French fries prepared in a restaurant type of FSE as compared to chain fast-food services, and institutional caterers. The obtained insights in this study can be used to develop dedicated control measures in FSE, which may contribute to a sustainable reduction in the acrylamide intake.
format Article
author Sanny, Maimunah
Selamat, Jinap
Bakker, Evert Jan
van Boekel, Martinus A. J. S. Tiny
Luning, Pieternel Arianne
spellingShingle Sanny, Maimunah
Selamat, Jinap
Bakker, Evert Jan
van Boekel, Martinus A. J. S. Tiny
Luning, Pieternel Arianne
Possible causes of variation in acrylamide concentration in French fries prepared in food service establishments: an observational study
author_facet Sanny, Maimunah
Selamat, Jinap
Bakker, Evert Jan
van Boekel, Martinus A. J. S. Tiny
Luning, Pieternel Arianne
author_sort Sanny, Maimunah
title Possible causes of variation in acrylamide concentration in French fries prepared in food service establishments: an observational study
title_short Possible causes of variation in acrylamide concentration in French fries prepared in food service establishments: an observational study
title_full Possible causes of variation in acrylamide concentration in French fries prepared in food service establishments: an observational study
title_fullStr Possible causes of variation in acrylamide concentration in French fries prepared in food service establishments: an observational study
title_full_unstemmed Possible causes of variation in acrylamide concentration in French fries prepared in food service establishments: an observational study
title_sort possible causes of variation in acrylamide concentration in french fries prepared in food service establishments: an observational study
publisher Elsevier
publishDate 2012
url http://psasir.upm.edu.my/id/eprint/24173/1/Possible%20causes%20of%20variation%20in%20acrylamide%20concentration%20in%20French%20fries%20prepared%20in%20food%20service%20establishments.pdf
http://psasir.upm.edu.my/id/eprint/24173/
https://www.sciencedirect.com/science/article/pii/S0308814611014944?via%3Dihub#!
_version_ 1651869028355932160
score 13.211869

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