11/15/2013

A draft guidance on how food-service operators, growers and manufacturers can reduce acrylamide levels in some foods was issued Thursday by the FDA to help allay possible health risks. The approaches offered in the guidelines include adding certain ingredients in processing, using alternative colorations or leavenings, lowering frying temperatures, storing ingredients in specific ways and using specified varieties of wheat or potato. The document states that "[a]crylamide in food is a concern because it can cause cancer in laboratory animals at high doses, and is ‘reasonably anticipated to be a human carcinogen.' "

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