Food Standards Agency publishes survey of process contaminants in retail foods 2008

This Food Surveillance Information Sheet (FSIS) reports the results from the second year of a three-year rolling program, which commenced in 2007, to measure the levels of the process contaminants acrylamide, furan, ethyl carbamate and 3-monochloropropanediol (3-MCPD), in a range of UK retail foodstuffs. The report also includes the acrylamide data for the March 2009 potato products (excluding any prefabricated products¹). This is to enable an assessment of the seasonal variations that may be found within a potato crop year and the effect of cold storage of potatoes on acrylamide levels in the subsequent potato product.

Among the findings:

Acrylamide levels were statistically significantly higher in the French fries sold as ready-to-eat (group 1) products than in pre-cooked French fries/potato products for home cooking (group 3). Group 3 products were prepared according to the manufacturers instructions on the packaging whereas those of the group 1 products were controlled according to the establishments? criteria. Research carried out by the FSA has indicated that acrylamide levels are kept to a minimum when potato products for home cooking are cooked in accordance with the recommended cooking instructions on the packaging.

Link to full report