A webinar presented by: Dr Andy Bowles Attendee Notes · 2020-01-21 · 13/05/2018 3 Why is acrylamide present in food? Amino acid predominantly responsible for acrylamide formation

Acrylamide in food

A webinar presented by:

Dr Andy Bowles

Attendee Notes

Page0

13/05/2018

1

Acrylamide in food

Dr Andy Bowles

This webinar will consider

What is acrylamide?

Why is it present in food?

What are the risks to consumers?

Acrylamide and the law

Enforcement

Acrylamide in food

What is acrylamide?




Enforcement

Page1

13/05/2018

2

What is acrylamide? Low molecular weight, soluble organic

compound Process contaminant

Acrylamide in food

What is acrylamide?




Enforcement

Why is acrylamide present in food?

Acrylamide is formed by Maillard reaction Reaction between amino acids and sugars Typically in foods with high starch content When cooked at high temperatures such as in

frying, roasting and baking.

Page2

13/05/2018

3


Amino acid predominantly responsible foracrylamide formation is asparagine. One of the major amino acids found in starchy

foods such as potatoes and cereals Acrylamide found at higher levels in these foods

when they have been cooked at hightemperatures (above 120°C).


Acrylamide not deliberately added to foods, natural by-product of the cooking process.


Maillard reaction results in browning of food “Non-enzymatic browning’,

Also occurs during the burning of tobacco acrylamide found in cigarette smoke.

Page3

13/05/2018

4

Why is acrylamide present in food? Duration and temperature of cooking

determines the amount of acrylamideproduced; long durations and high temperatures form more

acrylamide than short durations and lowertemperatures.


Acrylamide in food

What is acrylamide?




Enforcement

Page4

13/05/2018

5


Occupational exposure to acrylamide Neurotoxicity in humans Nerve damage


Biological effects of acrylamide consumption Observed in laboratory tests Cancers and reproductive damage Inconclusive in humans


Reactions in body complex: Acrylamide can be detoxified by binding to

glutathione, before excretion. Can be activated by metabolism to glycidamide.

Page5

13/05/2018

6


Glycidamide can bind to DNA leading tomutations, most likely the cause of the cancers observed in

animal studies. Neurological and reproductive system effects more likely to be due to acrylamide itself, rather than to

the glycidamide metabolite

What are the risks to consumers?Risk assessment Animal studies used to assess toxicity Statistical models used to analyse animal response to

chemicals. Data used to generate “Benchmark dose” (BMD) and Lower confidence limit (BMDL).

BMDL used as a: Reference point because it takes data uncertainty into

account. Starting point to determine what the risks to humans

from exposure to acrylamide might be.

What are the risks to consumers?Risk assessment The BMDL is divided by estimated human

exposure to produce a “Margin of Exposure” (MOE).

A large MOE indicates a low risk A small MOE indicates a higher risk

Page6

13/05/2018

7

What are the risks to consumers?Cancers EFSA MOE of 10,000 a low concern for public health For genotoxic and carcinogenic substances.

MOEs for acrylamide range from: 50 - toddler age group (1-3 years) up to 425 for average adult age groups.

lower than 10,000, indicating a possible cancer risk.

What are the risks to consumers?Neurological effects EFSA MOE of 100 of low concern for non-cancer effects

MOEs for acrylamide 126 in the toddler age group to 1,075 for average adult age groups.

Therefore no/low concern for neurological effects as a result of dietary exposure to acrylamide.

Acrylamide in food

What is acrylamide?




Enforcement

Page7

13/05/2018

8


Regulation (EU) 2017/2158 “establishing mitigation measures and benchmark

levels for the reduction of the presence ofacrylamide in food”

Into force 11th April 2018

Acrylamide and the lawRegulation (EC) 852/2004 Article 4

Regulation (EU) 2017/2158 Summary FBOs must apply “Mitigation measures” With respect to specified foods Commensurate with size, type of business To achieve levels of acrylamide “As Low As Reasonably Achievable” Lower than “Benchmark levels”

Establish programme of sampling Record keeping

Adjust processes when benchmark levels exceeded

Page8

13/05/2018

9

Article 1Scope

Art 2Mitigation measures

Annex I

Annex II

Art 3Definitions

Art 4Sampling and

analysis

Annex III

Article 5 Review oflevels of acrylamide

Annex IV

Article 6 Entry intoforce

Regulation (EU)2017/2158

Article 1Scope


Annex I

Annex II

Art 3Definitions

Art 4Sampling and

analysis

Annex III


Annex IV



Regulation (EU) 2017/2158

Article 1 Scope FBOs Producing/placing on market specified foodstuffs

Shall apply mitigation measures Set out in Annex I and Annex II To achieve acrylamide levels “ALARA” Below benchmark set out in Annex IV

Page9

13/05/2018

10

Regulation (EU) 2017/2158Article 1 Scope

Specified foodstuffs:(a) French fries, other cut (deep fried) products and sliced potatocrisps from fresh potatoes;(b) potato crisps, snacks, crackers and other potato products frompotato dough;(c) bread;(d) breakfast cereals (excluding porridge);(e) fine bakery wares: cookies, biscuits, rusks, cereal bars, scones,cornets, wafers, crumpets and gingerbread, as well as crackers,crisp breads and bread substitutes. In this category a cracker is adry biscuit (a baked product based on cereal flour);(f) coffee: (i) roast coffee; (ii) instant (soluble) coffee;(g) coffee substitutes;(h) baby food and, processed cereal-based food intended for infantsand young children

Article 1Scope


Annex I

Annex II

Art 3Definitions

Art 4Sampling and

analysis

Annex III


Annex IV



Mitigation measures

Regulation (EU) 2017/2158Article 2 Regulation distinguishes between: FBOs which perform retail activities and/or directly

supply only local retail establishments and;

“FBOs which operate in facilities under directcontrol and that are operating under oneTrademark or commercial licence, as part of, orfranchise of, a larger interconnected operationand under the instruction of the FBO that centrallysupplies the foodstuffs…”

Page10

13/05/2018

11

Regulation (EU) 2017/2158Annex I – Mitigation measures

Annex I

I. Products based onraw potatoes

II. Dough based potatocrisps, snacks,

crackers, other doughbased potato products

III. Fine bakery wares IV. Breakfast cereals V. Coffee

VI. Coffee substituteswith more than 50%

cereals

VII. Coffee substituteswith more than 50%

chicory

VIII. Baby biscuits andinfant cereals

IX. Baby jar foods (lowacid and prune based)

X. Bread

Annex I Mitigation measures

Examples; Products based on raw potatoes Selection of suitable potato varieties Acceptance criteria Potato storage and transport

Sliced potato crisps Recipe and process design

Regulation (EU) 2017/2158Annex II

Annex II

Part A

Mitigation measures tobe applied

Applies to retailactivities and supply to

local retailers

Part B

Additional mitigationmeasures

Applies to “Franchises”and “larger

interconnectedoperations”

Page11

13/05/2018

12

Examples

Chip shopAnnex II Part A

Mitigation measures Potato varieties with lower sugar content FBO to speak with suppliers

Potatoes stored above 6°C Before frying Wash/soak for 30 mins – 2 hours in cold water or; Soak for a few minutes in warm water or; Blanch


When frying Use oils which allow quick frying

time/low temps Frying temperature should be below 175°C As low as possible

consistent with food safety.

Skim fat regularly to remove crumbs Colour guides to help achieve low

acrylamide levels

Page12

13/05/2018

13


Must provide evidence of the application ofmitigation measures Article 4(6)

ExampleFranchise etc Annex II Part B

ExampleFranchise etc Annex II Part B In addition to Part A French fries Follow instructions on storage Work with Standard operating Procedures Calibrated fryers Computerised timers

Monitor level of acrylamide in finished products.

Page13

13/05/2018

14

Article 1Scope


Annex I

Annex II

Art 3Definitions

Art 4Sampling and

analysis

Annex III


Annex IV



Sampling and analysisArticle 4, Annex III FBOs (except small retailers) Establish a programme of sampling Keep records of mitigation measures Sample in accordance with Annex III If results not below “benchmark” levels in Annex IV Review mitigation measures

Article 1Scope


Annex I

Annex II

Art 3Definitions

Art 4Sampling and

analysis

Annex III


Annex IV



Page14

13/05/2018

15

Annex IV Benchmark levels

Levels of acrylamide in food


Page15

13/05/2018

16



Acrylamide in food

What is acrylamide?




Enforcement

Page16

13/05/2018

17

Obligations on FBOs(FSA Guidance) In general, an FBO is expected to: Be aware of acrylamide as a food safety hazard Have general understanding of how acrylamide is

formed in the food they produce. Take necessary steps to mitigate acrylamide

formation in the food they produce, Ensuring that levels are reduced to meet with ALARA

principles. This would be demonstrated by adopting the relevant

mitigation measures as part of their FSMS. This could include following good practice Industry guidance.

Obligations on FBOs(FSA Guidance)

Undertake representative sampling andanalysis where required, to monitor the levels of acrylamide in their

products as part of their assessment of themitigation measures.

Keep appropriate records of the mitigationmeasures undertaken to demonstrate ALARA together with sampling

plans and results of any testing undertaken.

Enforcement Enforcement provided by Food Safety and Hygiene (England) Regulations 2013 Food Hygiene (Wales) Regulations 2006 Food Hygiene Regulations (Northern Ireland) 2006 Food Hygiene (Scotland) Regulations 2006

Page17

13/05/2018

18

Non-compliance

Hygiene Improvement Notice Failure(s) To apply mitigating measure(s) Establish sampling programme Review mitigating measure(s) Maintain records

Remedial Action Notice Note in England –Establishments subject to approval

only. Prosecution

Summary

What is acrylamide?




Enforcement

Dr Andy BowlesSpecialist Food Law Solicitor

[email protected]

www.abcfoodlaw.co.uk@abcfoodlaw

01603 274486

Page18

Page19

Page20

Page21

Page22

Page23

Page24

Page25

Page26

Page27

Documents

A webinar presented by: Dr Andy Bowles Attendee Notes · 2020-01-21 · 13/05/2018 3 Why is acrylamide present in food? Amino acid predominantly responsible for acrylamide formation