Food safety aspects of process contaminants, including acrylamide

Chemicals of toxicological concern formed during food processing have been identified in a range of foods and processes. In addition, a number of potential opportunities for such contamination have been identified, but have not as yet been investigated. The current understanding of contaminants formed in food during processing is limited.

A wide range of chemical contaminants can be formed in food by cooking or other forms of processing. The current knowledge and information in this area will be reviewed to focus research in areas of concern. The aim of the research is to understand the mechanisms by which process contaminants are formed during food production and to identify the means to reduce or eliminate them.

The programme is in support of the Agency’s strategy on chemical safety of food and it contributes to the Agency's aim 'to ensure that chemicals present in food do not compromise food safety' and to have proper controls in place.

Chemicals of toxicological concern formed during food processing have been identified in a range of foods and processes. In addition, a number of potential opportunities for such contamination have been identified, but have not as yet been investigated. The current understanding of contaminants formed in food during processing is limited.

In order to improve this situation and assess the risk to consumers from such contamination this programme will initially review the current knowledge and information in this area. The outcome of this review will be used to develop a research programme in those areas identified as being of concern. The research will investigate the reactions occurring between food components during processing to identify the critical factors which contribute to contaminant formation.

The work should enable the Food Standards Agency to assess and reduce the risk to consumers from chemicals present in food due to processing and will inform the UK in international negotiations on the setting of appropriate limits for such contaminants.

This programme will assist in meeting the divisional objective to 'Develop and implement policy and advice on chemical contaminants in food including heavy metals, mycotoxins, organic chemicals, radionuclides and process contaminants (eg 3-MCPD)'.

The Agency aims to ensure that chemicals present in food do not compromise food safety by reducing the public's dietary exposure to chemical contaminants. In order to do this the Agency will need to negotiate legislation in Europe and other international fora and ensure that the legislation is properly implemented and enforced. This programme is needed to provide the scientific evidence required to inform these negotiations and to develop policy on process contaminants to ensure that chemicals present in food do not compromise food safety.

Work in this area is in the early stages of development and therefore the initial phase of this programme will be aimed at identifying which foods are affected by this form of contamination. As this is a problem that potentially effects a diverse range of foodstuffs a wide-reaching programme is required. Work conducted by the Agency will have the advantage of informing industry of any potential problems, which can then be solved across the food chain in order to protect consumers. This will be achieved by assisting the EU and Codex in the production of codes of good manufacturing practice.

The current understanding of contaminants formed in food during processing is limited. Most of the work in the public domain has been conducted in the UK by MAFF, as part of the JFSSG additives programme (FS23/A02) and currently by the Agency as part of the naturally occurring contaminants in foods programmes (C03 and C04). This work has concentrated on chloropropanols, which are just one group of many potential contaminants.

The effect of domestic cooking on contaminant formation also requires further investigation, because the current knowledge in this area is limited. Work on other process contaminants needs to be brought up to date as production methods have developed since the initial research was conducted. The use of a variety of industrial processes to prepare food is increasingly widespread.

Work on process contaminants has mainly been conducted by industry and a large proportion of this is consequently not in the public domain. In order to improve this situation and assess the risk to consumers from such contamination, this area of work has now been brought together as the responsibility of one branch and its consolidation into a single programme is required.

The initial stage of the programme will involve a review of the current knowledge and information in this area. The outcome of this review will be used to develop a programme around those areas identified as being of concern. The research will investigate the reactions occurring between food components during processing to identify the critical factors that contribute to contaminant formation. This information will then be used to inform EU and Codex negotiations and to develop codes of practice.

Further research into process contaminants in food has been recommended by a range of expert committees including: ethyl carbamate (COT and FAC), chloropropanols (COC). Additionally the European Commission is to review legislation on 3-MCPD in foods; further research is needed to supply scientific evidence to support the UK in negotiating this. The Commission has also requested information on N-nitrosocompounds/nitrosamines as part of its review of nitrates in food. Toxicological studies of a number of contaminants which may be pertinent to this programme are ongoing, with ethyl carbamate included in the USA’s National Toxicological Program and further investigation of the toxicology of chloropropanols requested by the COM.

This programme will benefit the Agency by directly supporting its core aim to 'protect public health from risks which may arise in connection with the consumption of food, and otherwise to protect the interests of consumers in relation to food'. This will be achieved by reducing the public's dietary exposure to chemical contaminants through the setting of legislation and guidance both in Europe and internationally.

Name: Jillian Spindura
Tel: 020 7276 8708
Email: jillian.spindura@foodstandards.gsi.gov.uk