publication . Conference object . 2011

Processing Contaminants in Food Production

Kit Granby; Lene Duedahl-Olesen; Arvid Fromberg; Franco Pedreschi;
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  • Published: 01 Jan 2011
  • Country: Denmark
Abstract
Contaminants like acrylamide, furan or PAHs (polyaromatic hydrocarbons) as e.g. Benz(a)pyrene may be formed during food processing. All of the substances are genotoxic carcinogens, and for that reason mitigation strategies to reduce the levels are needed. Examples of the formation of the processing contaminants and factors that influence the occurrence are given as well as suggestions for mitigation.
Related Organizations

1. Jensen, BBB.; Lennox, M.; Granby, K. and Adler-Nissen, J.2008, Food and Bioproducts Processing 2008 86 154.

2. Fromberg, A.; Fagt,, S. and Granby, K. 2009. Furan in heat processed food products including home cooked food products and ready-to-eat products. Scientific Report made for The European Food Safety Authority EFSA-Q-2009-00846, 20 October 2009 (pp. 47) [OpenAIRE]

3. Duedahl-Olesen, L.; Christensen, J. H.; Højgård, A.; Granby,K; Timm-Heinrich,M. Food Additives & Contaminants A 2010 27(9) 1294.

4. Granby, K.; Nielsen, NJ.; Hedegaard, RV.; Christensen, T.; Kann, M. and Skibsted, LH.; 2008. Food Additives and Contaminants 25 () 921.

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