U. S. Department of Health and Human Services
U. S. Food and Drug Administration
Center for Food Safety and Applied Nutrition
Office of Plant & Dairy Foods & Beverages
December 4-5, 2002


Food Advisory Committee
Contaminants and Natural Toxicants
Subcommittee Meeting

Detection and Occurrence of Acrylamide in U.S. Foods

December 4-5, 2002

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Author: Steven Musser

Table of Contents
  1. Detection and Occurrence of Acrylamide in U.S. Foods
  2. Topics
  3. Current Available Methods
  4. Method Highlights
  5. Sample Preparation
  6. Sample Preparation
  7. Chromatography
  8. Quality Control
  9. Method Performance
  10. Proficiency Testing
  11. Additional Method Research Needs
  1. Exploratory Survey of Acrylamide Levels in U.S. Foods
  2. Food Survey Progress
  3. Foods with Little or No Acrylamide. (LOQ 10 ppb)
  4. Examples of Variability within. Selected Food Groups
  5. Examples of Variability within. Selected Food Groups
  6. Data from Restaurant Prepared French Fries
  7. Variability in Potato Chips
  8. Consumer Food Preparation. of Frozen French Fries
  9. Consumer Preferences: Baked French Fries
  10. Consumer Food Preparation
  11. Concluding Remarks


Presentations at Acrylamide Public Meeting

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Chemical Name: acrylamide
IUPAC International Chemical Identifier: InChI=1/C3H5NO/c1-2-3(4)5/h2H,1H2,(H2,4,5)

Acrylamide in Foods
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