Effect of frying instructions for food handlers on acrylamide concentration in French fries: An explorative study

Journal of Food Protection

Volumn 76, Issue 3, 2013, Pages 462-472

  Sanny, M ^a,b   Luning, P A ^a   Jinap, S ^b   Bakker, E J ^a   Van Boekel, M A J S ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84875525831     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-12-049     Document Type: Article

References (43)

1. Al-Kahtani, H. A. 1991. Survey of quality of used frying oils from restaurants. J. Am. Oil Chem. Soc. 68:857-862.
2. Bland, J. M., and D. G. Altman. 1996. Statistics notes: transformations, means, and confidence intervals. Br. Med. J. 312:1079.
3. Breakwell, G. M. 2000. Risk communication: factors affecting impact. Br. Med. Bull. 56:110-120.
4. Clayton, D. A., C. J. Griffith, P. Price, and A. C. Peters. 2002. Food handlers' beliefs and self-reported practices. Int. J. Environ. Health Res. 12:25-39.
5. Confederation of the Food and Drink Industries of the European Union. 2006. The CIAA acrylamide toolbox. Available at: http:// www.ciaa.be/documents/ brochures/CIAA-Acrylamide-Toolbox-Oct2006. pdf. Accessed 13 May 2008.
6. Dallal, G. E. 2009. Logarithms. Available at: http://www.jerrydallal. com/LHSP/logs.htm. Accessed 21 November 2010.
7. DiNovi, M. 2006. The 2006 exposure assessment for acrylamide. Available at: http://www.fda.gov/downloads/Food/FoodSafety/Food ContaminantsAdulteration/ ChemicalContaminants/Acrylamide/UCM 197239.pdf. Accessed 25 November 2007.
8. Evans, J. R., and W. M. Lindsay. 2004. The management and control of quality. West Publishing Company, St. Paul, MN.
9. Fiselier, K., D. Bazzocco, F. Gama-Baumgartner, and K. Grob. 2006. Influence of the frying temperature on acrylamide formation in French fries. Eur. Food Res. Technol. 222:414-419.
10. Fiselier, K., and K. Grob. 2005. Legal limit for reducing sugars in prefabricates targeting 50 mg/kg acrylamide in French fries. Eur. Food Res. Technol. 220:451-458.
11. Friedman, M. 2003. Chemistry, biochemistry, and safety of acrylamide. A review. J. Agric. Food Chem. 51:4504-4526.
12. Garner, R. 2010. The joy of stats: a short guide to introductory statistics in the social sciences. Available at: http://books.google.com.my/ books?id~sl- mrrxEtjIC&pg~PA166&lpg~PA166& dq~ThezJoyzofzStatszandzlogztransformation&source~bl&ots~SLSfB-r8C &sig~b-LAkWkvqtSNetPe3p9uZF1a1bc&hl~en#v~onepage&q& f~false. Accessed 21 November 2010.
13. Gere, A. 1985. A survey on operating conditions and quality of commercial frying fats in Hungary. Z. Ernaehrungswiss. 24:120-132.
14. Gertz, C., and S. Klostermann. 2002. Analysis of acrylamide and mechanisms of its formation in deep-fried products. Eur. J. Lipid Sci. Technol. 104:762-771.
15. Grob, K. 2007. Options for legal measures to reduce acrylamide contents in the most relevant foods. Food Addit. Contam. 24:71-81.
16. Grob, K., M. Biedermann, S. Biedermann-Brem, A. Noti, D. Imhof, T. Amrein, A. Pfefferle, and D. Bazzocco. 2003. French fries with less than 100 mg/kg acrylamide. A collaboration between cooks and analysts. Eur. Food Res. Technol. 217:185-194.
17. Haase, N. U. 2006. The formation of acrylamide in potato products, p. 41- 59. In K. Skog and J. Alexander (ed.), Acrylamide and other hazardous compounds in heat-treated foods. Woodhead Publishing, Cambridge.
18. Hopkins, W. G. 2003. A new view of statistics. Available at: http:// www.sportsci.org/resource/stats/logtrans.html. Accessed 21 November 2010.
19. Institute for Reference Materials and Measurements. 2006. Acrylamide monitoring database. Joint Research Centre, European Commission. Available at: http://irmm.jrc.ec.europa.eu/activities/acrylamide/ Pages/database.aspx. Accessed 11 July 2011.
20. International Agency for Research on Cancer. 1994. Some industrial chemicals. IARCMonogr. Eval. Carcinog. Risk Chem. Hum. 60:435-453.
21. Luning, P. A., and W. J. Marcelis. 2006. A techno-managerial approach in food quality management research. Trends Food Sci. Technol. 17:378-385.
22. Luning, P. A., and W. J. Marcelis. 2007. A conceptual model of food quality management functions based on a techno-managerial approach. Trends Food Sci. Technol. 18:159-166.
23. Luning, P. A., and W. J. Marcelis. 2009. A food quality management research methodology integrating technological and managerial theories. Trends Food Sci. Technol. 20:35-44.
24. Mills, C., D. S. Mottram, and B. L. Wedzicha. 2009. Acrylamide, p. 21-50. In R. H. Stadler and D. R. Lineback (ed.), Process-induced food toxicants: occurrence, formation, mitigation, and health risks. John Wiley & Sons, Hoboken, NJ.
25. Morley-John, J., B. A. Swinburn, P. A. Metcalf, F. Raza, and H. Wright. 2002. Fat content of chips, quality of frying fat and deepfrying practices in New Zealand fast food outlets. Aust. N. Z. J. Public Health 26:101-106.
26. Palazoglu, T. K., and V. Go?kmen. 2008. Reduction of acrylamide level in French fries by employing a temperature program during frying. J. Agric. Food Chem. 56:6162-6166.
27. Palmen, A., R. Didden, and H. Korzilius. 2010. Effectiveness of behavioral skills training on staff performance in a job training setting for high-functioning adolescents with autism spectrum disorders. Res. Autism Spectr. Disord. 4:731-740.
28. Petrie, A., and C. Sabin. 2009. Medical statistics at a glance. Available at: http://books.google.com.my/books? id~upQ5tlFEc1sC&pg~PA30&lpg~PA30&dq~coefficientzofzvariationzandz transformedzdata&source~bl&ots~RM2e-0MIY0&sig~o7xU5RvY- DZXOpkopoHXJG28QKU&hl~en#v~onepage&q&f~false. Accessed 21 November 2010.
29. Quaglia, G., J. Comendador, and E. Finotti. 1998. Optimization of frying process in food safety. Grasas Aceites 49:275-281.
30. Rasmussen, G. O., J. W. Finkowski, R. F. Meyer, R. L. Keller, T. P. Kempf, and R. N. Phillips. March 1993. Automated French fry cooking apparatus. U.S. patent 5189944.
31. Rennie, D. M. 1994. Evaluation of food hygiene education. Br. Food J. 96:20-25.
32. Romani, S., M. Bacchiocca, P. Rocculi, and M. D. Rosa. 2008. Effect of frying time on acrylamide content and quality aspects of French fries. Eur. Food Res. Technol. 226:555-560.
33. Sanny, M., S. Jinap, E. J. Bakker, M. A. J. S. van Boekel, and P. A. Luning. 2012. Is lowering reducing sugars concentration in French fries an effective measure to reduce acrylamide concentration in food service establishments? Food Chem. 135:2012-2020.
34. Sanny, M., S. Jinap, E. J. Bakker, M. A. J. S. van Boekel, and P. A. Luning. 2012. Possible causes of variation in acrylamide concentration in French fries prepared in food service establishments: an observational study. Food Chem. 132:134-143.
35. Sanny, M., P. A. Luning, W. J. Marcelis, S. Jinap, and M. A. J. S. van Boekel. 2010. Impact of control behaviour on unacceptable variation in acrylamide in French fries. Trends Food Sci. Technol. 21:256-267.
36. Seaman, P., and A. Eves. 2006. The management of food safety - the role of food hygiene training in the UK service sector. Int. J. Hosp. Manag. 25:278-296.
37. Seaman, P., and A. Eves. 2008. Food hygiene training in small to medium-sized care settings. Int. J. Environ. Health Res. 18:365-374.
38. Shahar, S. S., R. Ghazali, N. A. M. Yusoff, N. S. Safii, Z. A. Manaf, and S. A. M. Noah. 2002. Atlas of food exchanges and portion sizes. MDC Publishers Printers Sdn. Bhd., Kuala Lumpur.
39. Shuttleworth, M. 2009. Hawthorne effect. Available at: http://www. experiment-resources.com/hawthorne-effect.html. Accessed 20 May 2012.
40. Stadler, R. H. 2005. Acrylamide formation in different foods and potential strategies for reduction, p. 157-169. In M. Friedman and D. S. Mottram (ed.), Chemistry and safety of acrylamide in food, vol. 561. Springer, New York.
41. Vinci, R. M., F. Mestdagh, C. Van Poucke, B. Kerkaert, N. De Muer, Q. Denon, C. Van Peteghem, and B. De Meulenaer. 2011. Implementation of acrylamide mitigation strategies on industrial production of French fries: challenges and pitfalls. J. Agric. Food Chem. 59:898- 906.
42. Wilcock, A., M. Pun, J. Khanona, and M. Aung. 2004. Consumer attitudes, knowledge and behaviour: a review of food safety issues. Trends Food Sci. Technol. 15:56-66.
43. Williams, J. S. E. 2005. Influence of variety and processing conditions on acrylamide levels in fried potato crisps. Food Chem. 90:875-881.