How was acrylamide first discovered in food in Sweden? What is the UK Food Standards Agency planning to do about the problem? What are the toxicological effects of acrylamide? A seminar devoted to this new food safety phenomenon is aiming to shed some light on the issue.
In May 2002 scientists at Stockholm University's Department of Environmental Chemistry, working with the Swedish National Food Administration released information that acrylamide, a potential carcinogen, had been found in a range of foods. The discovery was made during research to find out the effects of cooking on staple diet items such as cereals, rice and potatoes. Results suggested that the compound is formed during baking or frying.
The Swedish findings have initiated what is potentially one of the most serious crises ever to face the international food industry. Agencies from almost every country around the world are monitoring the situation very closely and the World Health Organisation (WHO) have established a task force to investigate the problem.
Food Industry Training-Reading is to host a briefing session for the UK food industry to discuss the issue. Speakers from Sweden, the FSA and TNO-Bibra will outline how the problem was discovered and will aim to provide delegates with the current understanding.
The event will be held on 2 September 2002 at the food industry training centre at Reading university.