Preliminary study on acrylamide in baby foods on the Italian market

Italian Journal of Food Science

Volumn 15, Issue 4, 2003, Pages 593-599

  Tateo, F ^a   Bononi, M ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

Acrylamide; Baby foods; Confectionery products; GC MS; Snacks

Indexed keywords

THEOBROMA CACAO;

EID: 1042303100     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (15)

1. Bergmark E. 1997. Hemoglobin adducts of acrylamide and acrylonitrile in laboratory workers, smokers and nonsmokers. Chem. Res. Toxicol. 10:78.
2. Castle L. 1993. Determination of acrylamide monomer in mushrooms grown on polyacrylamide gel. J. Agric. Food Chem. 41:1261.
3. FDA (U.S. Food and Drug Administration). 2002a. Exploratory data on acrylamide in foods. U.S. Food and Drug Administration, U.S. Dept. of Health and Human Services, Center for Food Safety and Applied Nutrition. Retrieved on the web: www.cfsan.fda.gov/dms/acrydata.html.
4. FDA (U.S. Food and Drug Administration). 2002b. U.S. FDA draft analytical method. U.S. Food and Drug Administration, U.S. Dept. of Health and Human Services, Center for Food Safety and Applied Nutrition. Retrieved on the web: www.cfsan.fda.gov/dms/acrylami.html.
5. Gertz C. and Klostermann S. 2002. Analysis of acrylamide and mechanisms of its formation in deep fried products. Eur. J. Lipid Sci. Technol. 104:762.
6. Hagmar L., Törnqvist M., Nordander C., Rosen I., Bruze M., Kautiainen A., Magnusson A.L., Malmberg B., Aprea P. and Granath F. 2001. Health effect of occupational exposure to acrylamide using hemoglobin adducts as biomarkers of internal dose. Scand. J. Work Environ. Health. 27:219.
7. Rosén J. and Hellenäs K.-H. 2002. Analysis of acrylamide in cooked foods by liquid chromatography tandem mass spectrometry. Analyst. 127: 880.
8. SCF (Scientific Committee on Food). 2002. Opinion of the Scientific Committee on Food on new findings regarding the presence of acrylamide in food (3 July 2002). European Commission, Health & Consumer Protection Directorate General. Bruxelles.
9. SFOPH (Swiss Federal Office of Public Health). 2002a. Determination of acrylamide in food. Retrieved on the web: www.bag.admin.ch/verbrau/aktuell/d/ AA_methode.pdf.
10. SFOPH (Swiss Federal Office of Public Health). 2002b. Tenore di acrilammide in diverse derrate alimentari. Retrieved on the web: www.bag.admin.ch/verbrau/aktuell/i/ Acrylamidgehalt_liste_4_1.pdf.
11. SNFA (Swedish National Food Administration). 2002. Acrylamide in heat-processed foods. IFST - Institute of Food Science & Technology, UK. Retrieved on the web: www.ifst.org/ acrylsw.htm.
12. Tareke E., Rydberg P., Karlsson P., Eriksson S. and Törnqvist M. 2000. Acrylamide: a cooking carcinogen? Chem. Res. Toxicol. 13:517.
13. Tareke E., Rydberg P., Karlsson P., Eriksson S. and Törnqvist M. 2002. Analysis of acrylamide, a carcinogen formed in heated foodstuffs. J. Agric. Food Chem. 50: 4998.
14. Tateo F. and Bononi M. 2003. A GC/MS method for routine determination of acrylamide in food. Ital. J. Food Sci. 15:149.
15. Törnqvist M., Bergmark E., Ehrenberg L. and Granath F. 1998. Risk assessment of acrylamide. Report 7/98. Swedish Chemicals Inspectorate, Solna.