Neoformed products resulting from foodstuff processing

Certain substances are formed in foods during the industrial processes undergone by them (cooking in particular).

Acrylamide, for example, is a compound which forms in foods with a high starch content when they are cooked at temperatures above 120°C.

Afssa's work is intended to add to scientific knowledge about the toxicity of these compounds in order to assess consumer risk in more detail.

Several Afssa entities work on these issues on different levels. The laboratory for study and research into veterinary medicinal products and disinfectants in Fougères conducts research on the toxicity of neoformed products. A thesis on the toxicity of acrylamide was conducted and presented in 2006.



April 2009
Acrylamide
Resulting from the manufacture of materials
Resulting from foodstuff processing
Neoformed products
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Opinions and/or reports related to this topic (mainly in french) :
Hygiene alimentaire
Nutrition Composition
Physico-chemical risk
Mineral water and drinking water
Food and consumption surveillance
Human food
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Resulting from foodstuff processing   Resulting from the manufacture of materials  Physico-chemical risk  Food and consumption surveillance  Nutrition  Acrylamide  Neoformed products  Food hygiene & biological risks  Consumers area  Water  Laboratory for study and research into veterinary medicinal products and disinfectants in foug√®res  Rechercher sur le site