Acrylamide and Furans UK Retail Survey 2020-21
Acrylamide and Furans Survey Summary
The FSA commissioned a rolling programme of surveys on Acrylamide and Furans in a range of UK foods bought in July-August of 2020 and 2021. The results from this survey do not increase our concern about the risk to human health.
Introduction
Food samples were selected to be exploratory as well as including food groups specified in European Commission Recommendation (EU) 2019/1888 on monitoring acrylamide in food and Retained EU Legislation Commission Regulation (EU) 2017/2158, which sets benchmark levels for some foods. A total of 292 products were sampled, with 162 in Year 1 and 130 in Year 2.
Retained EU Legislation Commission Regulation (EU) 2017/2158 stipulates that for various foods, food business operators should use the measures in the Regulation and include them as part of their food safety management system. This Regulation also established ’benchmark levels’ (BMLs) which applied from 11 April 2018. These benchmark levels were established to provide a measure for how well mitigation methods used to reduce acrylamide are performing. Not all foods sampled by this survey are covered by the benchmark levels set out in Regulation 2017/2158, as sampling was intended to gather data on a wider variety of products.
The highest levels of acrylamide were observed in vegetable crisps (of which carrot and parsnip components contained the highest levels), an extruded vegetable snack product, coffee, a sample of dried apricots and a sample of olives in brine. These findings were similar in both 2020 and 2021.
Where an acrylamide level exceeds a BML, the Food Standards Agency (FSA) asks the local authority to investigate with the food business operator what action has been taken to limit acrylamide and to see if more can be done. An exceedance does not necessarily mean a health risk or that enforcement action may be needed.
There are no action levels for furans. Most samples contained low levels of furans. The highest levels were observed in coffee. When these were used to prepare beverages the resulting levels of furans were much reduced, typically around 1-2% of the levels in the dry coffee.
Background
Acrylamide and furans are produced naturally when some foods are cooked or processed at high temperatures. In October 2016, The Committee on Toxicity of Chemicals in Food, Consumer Products and the Environment (COT) published a risk assessment on acrylamide in the diet of infants and young children and concluded there was a potential concern regarding the development of cancers. In February 2019, the COT published a statement on chemicals in the diet of infants and young children, including furans, and found that exposures to furans are of potential concern. There is limited data on methyl furans in food, which means these conclusions can change as we gain new information.
Levels of acrylamide and furans should be as low as reasonably achievable (ALARA). To achieve this, the FSA is working to gather data on these substances in food and to make sure that the mitigation measures in Retained EU Legislation Commission Regulation (EU) 2017/2158 are being implemented.
Acrylamide
Acrylamide is formed when foods containing the natural occurring amino acid asparagine and certain sugars are heated at temperatures over 120°C. Acrylamide has been found in a range of home-cooked and processed foods, including potato crisps, French fries, bread, crisp breads, and coffee.
Furan and alkylfurans
Furans (meaning furan and furan analogues, known as alkylfurans) are also formed in cooking and food processing. They are found in foods such as coffee, potato snacks and canned foods which have been heated to a high temperature (for example roasting, frying, canning etc.). Alkylfurans such as 2-methylfuran, 3-methylfuran and 2,5-dimethylfuran may occur together with furan and increase overall dietary exposures to furans, necessitating the collection of occurrence data.
Furans evaporate easily, but they cannot evaporate from processed food contained in an airtight sealed pack until the container is opened. Furans may be present in the sealed food though levels will reduce over time once the pack is opened.
Methodology
Sampling
A detailed sampling plan was agreed with the contractor, Fera Science. Sample purchase and collection was subcontracted to Hallmark Veterinary & Compliance Services. A total of 292 samples were purchased over the two-year period. In year one 162 samples were purchased and in year two 130 samples were purchased. Products were categorised according to Retained EU Legislation Commission Regulation (EU) 2017/2158 where applicable. In addition, Commission Recommendation (EU) 2019/1888 suggests food types that could be monitored for the presence of acrylamide and these products were also included.
Analysis
The contractor, Fera Science, prepared and stored samples according to the Food Standards Agency “Guidelines for undertaking surveys.” Full details of all analytical methods and procedures carried out by Fera Science, including analytical quality assurance, can be found in the contractor’s report.
Results
A total of 292 samples were received by Fera in July and August 2020 and July and August 2021. Samples for home-cooking were cooked according to manufacturers’ instructions. Samples with multiple cooking instructions were prepared using both sets of instructions, for example oven and microwave. These are represented as separate samples below.
Acrylamide
A total of 208 samples were analysed for acrylamide. A summary of the acrylamide concentrations (mean and range) by food category is shown in Table 1. Where applicable, these are compared against BMLs set out in Retained EU Legislation Commission Regulation (EU) 2017/2158 for that category. For samples taken in Northern Ireland in 2021, BMLs set in European Law would apply; however, at the time of sampling, these BMLs were equivalent.
Table 1: Concentrations of acrylamide in food (µg/kg)
|
Description |
Sampling year |
Samples |
Acrylamide mean |
Acrylamide min |
Acrylamide max |
Acrylamide BML |
Acrylamide n>BML |
|
Soft bread |
- |
- |
- |
- |
- |
- |
- |
|
Wheat based bread |
2020 |
11 |
83.4 |
<30 |
88.5 |
50 |
2 |
|
Wheat based bread |
2021 |
7 |
62.6 |
<30 |
94 |
50 |
3 |
|
Soft bread other than wheat-based bread |
2020 |
1 |
- |
<30 |
<30 |
100 |
- |
|
Soft bread... |
2021 |
5 |
- |
<30 |
<30 |
100 |
- |
|
Breakfast cereals (excluding porridge) |
- |
- |
- |
- |
- |
- |
- |
|
Maize, oat, spelt, barley and rice-based products |
2020 |
3 |
68.8 |
49.4 |
106 |
150 |
- |
|
Maize... |
2021 |
3 |
85.3 |
55.4 |
121 |
150 |
- |
|
Other breakfast cereals |
2020 |
2 |
205 |
132 |
278 |
300 |
- |
|
Other breakfast cereals |
2021 |
2 |
240 |
194 |
286 |
300 |
- |
|
Fine bakery wares (excluding cakes and pastry) |
- |
- |
- |
- |
- |
- |
- |
|
Croissants, doughnuts, pancakes, churros & similar products |
2020 |
18 |
58.9 |
<30 |
72.8 |
- |
- |
|
Croissants... |
2021 |
11 |
92 |
<30 |
196 |
- |
- |
|
Biscuits and wafers |
- |
- |
- |
- |
- |
- |
- |
|
Crackers |
2020 |
2 |
54.05 |
42.1 |
66 |
400 |
- |
|
Crackers |
2021 |
1 |
- |
117 |
117 |
400 |
- |
|
Biscuits
|
2020 |
3 |
153 |
5.2 |
236 |
350 |
- |
|
Biscuits |
2021 |
4 |
248 |
<30 |
326 |
350 |
- |
|
Coffee (as sold) |
- |
- |
- |
- |
- |
- |
- |
|
Roast coffee |
2020 |
6 |
220 |
163 |
356 |
400 |
- |
|
- |
2021 |
3 |
240 |
127 |
305 |
400 |
- |
|
Instant coffee |
2020 |
4 |
767 |
646 |
884 |
850 |
1 |
|
- |
2021 |
2 |
565 |
443 |
687 |
850 |
- |
|
Coffee (as consumed)
|
- |
- |
- |
- |
- |
- |
- |
|
Roast coffee |
2020 |
6 |
199.8 |
158 |
299 |
- |
- |
|
- |
2021 |
3 |
9.8 |
4.8 |
13.9 |
- |
- |
|
Instant coffee |
2020 |
4 |
728.5 |
535 |
894 |
- |
- |
|
- |
2021 |
2 |
5 |
4.7 |
5.3 |
- |
- |
|
Coffee substitutes |
- |
- |
- |
- |
- |
- |
- |
|
Coffee substitutes not based on cereals and chicory (as sold) |
2020 |
5 |
- |
<30 |
56 |
- |
- |
|
Coffee substitutes not based on cereals and chicory (as consumed)
|
2020 |
5 |
59 |
<30 |
93 |
- |
- |
|
Baby foods & processed cereal-based food intended for infants and young children. |
- |
- |
- |
- |
- |
- |
- |
|
Savoury ready meals |
2021 |
10 |
- |
<30 |
35.5 |
40 |
- |
|
Baby foods & savoury ready meals intended for infants and young children |
2021 |
5 |
- |
<30 |
<30 |
40 |
- |
|
Biscuits and rusks for infants and young children |
2021 |
5 |
256 |
<30 |
276 |
150 |
3 |
|
Other products based on cereals and potatoes |
- |
- |
- |
- |
- |
- |
- |
|
Cereal Snacks (for example, Rice Crackers, Maize Crackers etc) |
2020 |
3 |
- |
<30 |
70 |
400 |
- |
|
Cereal Snacks (for example, Rice Crackers, Maize Crackers etc)
|
2021 |
1 |
- |
93.5 |
- |
400 |
- |
|
Cereal Snacks (for example, Rice Cakes) |
2020 |
7 |
204 |
89.8 |
414 |
350 |
1 |
|
Cereal Snacks (for example, Rice Cakes)
|
2021 |
4 |
196 |
81.5 |
308 |
350 |
- |
|
Potato Products for example, rosti, croquettes |
2020 |
15 |
163.5 |
<30 |
409 |
750 |
- |
|
- |
2021 |
5 |
59.2 |
<30 |
88.9 |
750 |
- |
|
Potato based ready meals (for example, potato and cheese, casserole, potato, and meat) |
2020 |
7 |
121.4 |
<30 |
218 |
750 |
- |
|
- |
2021 |
3 |
- |
<30 |
106 |
750 |
- |
|
Others |
- |
- |
- |
- |
- |
- |
- |
|
Jacket potatoes |
2020 |
1 |
84.1 |
84.1 |
84.1 |
- |
|
|
Jacket potatoes |
2021 |
2 |
662.5 |
228 |
1097 |
- |
|
|
Roasted Nuts |
2020 |
4 |
- |
<30 |
91.8 |
- |
- |
|
Roasted Nuts |
2021 |
4 |
61.2 |
<30 |
77.7 |
- |
- |
|
Roasted Oilseeds |
2020 |
3 |
- |
<30 |
<30 |
- |
- |
|
Roasted Oilseeds |
2021 |
3 |
- |
<30 |
70 |
- |
- |
|
Dried Fruits |
2020 |
5 |
251 |
<30 |
454 |
- |
- |
|
Dried Fruits |
2021 |
5 |
261.8 |
<30 |
451 |
- |
- |
|
Roasted Cocoa Beans and Derived Products |
2020 |
3 |
314 |
<30 |
364 |
- |
- |
|
Roasted Cocoa Beans and Derived Products |
2021 |
3 |
171 |
68.8 |
274 |
- |
- |
|
Olives in Brine |
2020 |
3 |
- |
<30 |
281 |
- |
- |
|
Olives in Brine |
2021 |
3 |
- |
<30 |
490 |
- |
- |
|
Confectionery for example, fudge, caramel, nougat |
2020 |
4 |
- |
<30 |
<30 |
- |
- |
|
Confectionery |
2021 |
2 |
- |
<30 |
<30 |
- |
- |
|
Vegetable Crisps |
2020 |
11 |
1154 |
<30 |
2634 |
- |
- |
|
Vegetable Crisps |
2021 |
13 |
941 |
<30 |
2464 |
- |
- |
|
Vegetable Fries/Chips |
2020 |
8 |
205 |
<30 |
433 |
- |
- |
|
Vegetable Fries/Chips |
2021 |
7 |
45.05 |
<30 |
58.6 |
- |
- |
|
Processed cereal based snacks intended for infants and young children (0-3 yrs) excluding biscuits and rusks |
2020 |
14 |
106 |
<30 |
182 |
40* |
5 |
|
Processed cereal based snacks |
2021 |
14 |
87 |
<30 |
140 |
40* |
5 |
* BML does not apply to all products within this category
Furans
A total of 112 samples were analysed for furans. A summary of the concentrations (mean and range) of furans and methylfurans by food category is shown in the following tables.
Table 2: Concentrations of furan in food (µg/kg)
|
Description |
Sampling date |
Samples |
Furan Mean |
Furan min |
Furan max |
|
Potato snacks |
2020 |
5 |
32.8 |
11 |
77 |
|
Potato snacks |
2021 |
5 |
28.44 |
9.1 |
55 |
|
Breakfast cereals excluding porridge |
2020 |
3 |
37 |
21 |
55 |
|
Breakfast cereals excluding porridge |
2021 |
3 |
19.7 |
16.5 |
25.2 |
|
Fine bakery wares (excluding cakes and pastry) |
|
|
|
|
|
|
Other fine bakery products (crackers, biscuits etc) |
2020 |
5 |
61.25 |
<5 |
158 |
|
Other fine bakery products |
2021 |
5 |
53.8 |
<5 |
120.8 |
|
Coffee |
- |
- |
- |
- |
- |
|
As sold |
2020 |
10 |
2316.4 |
74 |
5076 |
|
- |
2021 |
5 |
2701 |
<1000 |
3243 |
|
As consumed |
2020 |
10 |
50.3 |
<5 |
75 |
|
- |
2021 |
5 |
20.5 |
<2.5 |
29.7 |
|
Coffee substitutes not based on chicory or cereals |
- |
- |
- |
- |
- |
|
As sold |
2020 |
5 |
1948 |
<20 |
1948 |
|
As consumed |
2020 |
5 |
6 |
<5 |
6 |
|
Baby foods & processed cereal based foods intended for infants and young children |
- |
- |
- |
- |
- |
|
Ready meals |
2020 |
10 |
19.67 |
13 |
42 |
|
Ready meals |
2021 |
10 |
67.2 |
14.4 |
160.4 |
|
Muesli, Rice, Porridge |
2020 |
12 |
19.75 |
<5 |
30 |
|
Biscuits and Rusks |
2020 |
4 |
20 |
<5 |
33 |
|
Baby foods for example rice, porridge and rusks |
2021 |
10 |
93.1 |
<2.5 |
93.1 |
|
Vegetable crisps |
2020 |
11 |
14.72 |
5 |
44 |
|
Vegetable crisps |
2021 |
13 |
14.31 |
6 |
29.9 |
|
Soups and fruit juices |
2020 |
7 |
18.5 |
<5 |
28 |
|
Soups and fruit juices |
2021 |
7 |
20.2 |
<2.5 |
20.9 |
Table 3: Concentrations of 2-methylfuran in food (µg/kg)
|
Description |
Sampling date |
Samples |
2-methylfuran Mean |
2-methylfuran min |
2-methylfuran max |
|
Potato snacks |
2020 |
5 |
10 |
<5 |
12 |
|
Potato snacks |
2021 |
5 |
9.85 |
<5 |
14.7 |
|
Breakfast cereals excluding porridge |
2020 |
3 |
17 |
15 |
19 |
|
Breakfast cereals excluding porridge |
2021 |
3 |
11 |
8 |
16.1 |
|
Fine bakery wares (excluding cakes and pastry) |
- |
- |
- |
- |
- |
|
Other fine bakery products (crackers, biscuits etc) |
2020 |
5 |
52.5 |
<5 |
116 |
|
Other fine bakery products |
2021 |
5 |
38 |
<5 |
82.3 |
|
Coffee |
- |
- |
- |
- |
- |
|
As sold |
2020 |
10 |
8389.7 |
231 |
20920 |
|
- |
2021 |
5 |
8477 |
1522 |
11866 |
|
As consumed |
2020 |
10 |
108.78 |
<5 |
255 |
|
- |
2021 |
5 |
49.9 |
3.7 |
96.3 |
|
Coffee substitutes not based on chicory or cereals |
- |
- |
- |
- |
- |
|
As sold |
2020 |
5 |
1985 |
<20 |
1985 |
|
As consumed |
2020 |
5 |
6 |
<5 |
6 |
|
Baby foods ans processed cereal based foods intended for infants and young children |
- |
- |
- |
- |
- |
|
Ready meals |
2020 |
10 |
5 |
<5 |
5 |
|
Ready meals |
2021 |
10 |
11.46 |
5.9 |
18.5 |
|
Muesli, Rice, Porridge |
2020 |
12 |
7 |
<5 |
11 |
|
Biscuits and Rusks |
2020 |
4 |
6.5 |
<5 |
8 |
|
Baby foods for example rice, porridge and rusks |
2021 |
10 |
18.1 |
<2.5 |
18.1 |
|
Vegetable crisps |
2020 |
11 |
22 |
<5 |
65 |
|
Vegetable crisps |
2021 |
13 |
17.67 |
6 |
34.4 |
|
Soups and fruit juices |
2020 |
7 |
5 |
<5 |
5 |
|
Soups and fruit juices |
2021 |
7 |
6.5 |
<2.5 |
6.7 |
Table 4: Concentrations of 3-methylfuran in food (µg/kg)
|
Description |
Sampling date |
Samples |
3-methylfuran Mean |
3-methylfuran min |
3-methylfuran max |
|
Potato snacks |
2020 |
5 |
5 |
<5 |
5 |
|
Potato snacks |
2021 |
5 |
9.2 |
<5 |
9.2 |
|
Breakfast cereals excluding porridge |
2020 |
3 |
5 |
<5 |
5 |
|
Fine bakery wares (excluding cakes and pastry) |
- |
- |
- |
- |
- |
|
Other fine bakery products (crackers, biscuits etc) |
2020 |
5 |
28.5 |
<5 |
36 |
|
Other fine bakery products |
2021 |
5 |
10.25 |
<5 |
12.6 |
|
Coffee |
- |
- |
- |
- |
- |
|
As sold |
2020 |
10 |
459.78 |
<20 |
825 |
|
As consumed |
2020 |
10 |
7.4 |
<5 |
10 |
|
- |
2021 |
5 |
4.1 |
<2.5 |
4.6 |
|
Coffee substitutes not based on chicory or cereals |
- |
- |
- |
- |
- |
|
As sold |
2020 |
5 |
43 |
<20 |
43 |
|
Baby foods and processed cereal based foods intended for infants and young children |
- |
- |
- |
- |
- |
|
Ready meals |
2020 |
10 |
6.5 |
<5 |
7 |
|
Ready meals |
2021 |
10 |
10.77 |
<5 |
17.1 |
|
Vegetable crisps |
2020 |
11 |
6.8 |
<5 |
10 |
|
Vegetable crisps |
2021 |
13 |
7.16 |
<5 |
8.7 |
|
Soups and fruit juices |
2021 |
7 |
5.3 |
<2.5 |
5.3 |
Table 5: Concentrations of 2-ethylfuran in food (µg/kg)
|
Description |
Sampling date |
Samples |
2-ethylfuran Mean |
2-ethylfuran min |
2-ethylfuran max |
|
Potato snacks |
2020 |
5 |
55.4 |
20 |
147 |
|
Potato snacks |
2021 |
5 |
31.64 |
8.3 |
94 |
|
Breakfast cereals excluding porridge |
2020 |
3 |
14 |
<5 |
14 |
|
Fine bakery wares (excluding cakes and pastry) |
- |
- |
- |
- |
- |
|
Other fine bakery products (crackers, biscuits etc) |
2020 |
5 |
21.5 |
<5 |
36 |
|
Other fine bakery products |
2021 |
5 |
24.55 |
<5 |
26.4 |
|
Coffee |
- |
- |
- |
- |
- |
|
As sold |
2020 |
10 |
206 |
<20 |
307 |
|
Coffee substitutes not based on chicory or cereals |
- |
- |
- |
- |
- |
|
As sold |
2020 |
5 |
26 |
<20 |
26 |
|
Baby foods and processed cereal based foods intended for infants and young children |
- |
- |
- |
- |
- |
|
Ready meals |
2020 |
10 |
18.41 |
6.6 |
56.3 |
|
Ready meals |
2021 |
10 |
11.46 |
5.9 |
18.5 |
|
Muesli, Rice, Porridge |
2020 |
12 |
18 |
<5 |
32 |
|
Biscuits and Rusks |
2020 |
4 |
6 |
<5 |
6 |
|
Baby foods for example rice, porridge and rusks |
2021 |
10 |
11.4 |
<2.5 |
11.4 |
|
Vegetable crisps |
2020 |
11 |
16.2 |
7 |
29 |
|
Vegetable crisps |
2021 |
13 |
17.5 |
5.9 |
91.3 |
|
Soups and fruit juices |
2020 |
7 |
26 |
<5 |
26 |
|
Soups and fruit juices |
2021 |
7 |
7 |
<2.5 |
7 |
Table 6: Concentrations of 2,5-dimethylfuran in food (µg/kg)
|
Description |
Sampling date |
Samples |
2,5-dimethylfuran Mean |
2,5-dimethylfuran min |
2,5-dimethylfuran max |
|
Fine bakery wares (excluding cakes and pastry) |
- |
- |
- |
- |
- |
|
Other fine bakery products (crackers, biscuits etc) |
2020 |
5 |
5 |
<5 |
5 |
|
Coffee |
- |
- |
- |
- |
- |
|
As sold |
2020 |
10 |
836.3 |
22 |
1827 |
|
- |
2021 |
5 |
1726.5 |
<1000 |
1776 |
|
As consumed |
2020 |
10 |
8.83 |
<5 |
11 |
|
- |
2021 |
5 |
7.27 |
<2.5 |
10.5 |
|
Coffee substitutes not based on chicory or cereals |
- |
- |
- |
- |
- |
|
As sold |
2020 |
5 |
193 |
<20 |
193 |
|
Baby foods and processed cereal based foods intended for infants and young children |
- |
- |
- |
- |
- |
|
Muesli, Rice, Porridge |
2020 |
12 |
7 |
<5 |
11 |
|
Biscuits and Rusks |
2020 |
4 |
6.5 |
<5 |
8 |
|
Vegetable crisps |
2020 |
11 |
8 |
<5 |
8 |
|
Vegetable crisps |
2021 |
13 |
7.2 |
<5 |
7.3 |
Table 7: Concentrations of 2,3-dimethylfuran in food (µg/kg)
|
Description |
Sampling date |
Samples |
2,3-dimethylfuran Mean |
2,3-dimethylfuran min |
2,3-dimethylfuran max |
|
Baby foods and processed cereal based foods intended for infants and young children |
- |
- |
- |
- |
- |
|
Ready meals |
2021 |
10 |
7.2 |
<5 |
7.2 |
Table 8: Concentrations of 2-propylfuran in food (µg/kg)
|
Description |
Sampling date |
Samples |
2-propylfuran Mean |
2-propylfuran min |
2-propylfuran max |
|
Baby foods and processed cereal based foods intended for infants and young children |
- |
- |
- |
- |
- |
|
Muesli, Rice, Porridge |
2020 |
12 |
5 |
<5 |
5 |
|
Vegetable crisps |
2021 |
13 |
5.74 |
<5 |
6.7 |
Table 9: Concentrations of 2-butylfuran in food (µg/kg)
|
Description |
Sampling date |
Samples |
2-butylfuran Mean |
2-butylfuran min |
2-butylfuran max |
|
Coffee |
- |
- |
- |
- |
- |
|
As sold |
2020 |
10 |
5 |
<20 |
5 |
|
Vegetable crisps |
2021 |
13 |
6.3 |
<5 |
8.6 |
Table 10: Concentrations of 2-pentylfuran in food (µg/kg)
|
Description |
Sampling date |
Samples |
2-pentylfuran Mean |
2-pentylfuran min |
2-pentylfuran max |
|
Potato snacks |
2021 |
5 |
52.8 |
25 |
88.8 |
|
Breakfast cereals excluding porridge |
2021 |
3 |
17.57 |
13.4 |
19.8 |
|
Fine bakery wares (excluding cakes and pastry) |
- |
- |
- |
- |
- |
|
Other fine bakery products (crackers, biscuits etc) |
2021 |
5 |
74.86 |
15.9 |
171.2 |
|
Coffee |
- |
- |
- |
- |
- |
|
As sold |
2020 |
10 |
9 |
8 |
10 |
|
Coffee substitutes not based on chicory or cereals |
- |
- |
- |
- |
- |
|
As sold |
2020 |
5 |
56 |
<20 |
56 |
|
Baby foods and processed cereal based foods intended for infants and young children |
- |
- |
- |
- |
- |
|
Ready meals |
2021 |
10 |
31.71 |
11.1 |
107.2 |
|
Baby foods for example rice, porridge and rusks |
2021 |
10 |
10.42 |
<2.5 |
15.6 |
|
Vegetable crisps |
2021 |
13 |
318.38 |
49.1 |
696.2 |
|
Soups and fruit juices |
2021 |
7 |
7.85 |
<2.5 |
9.4 |
All brand owners have received their results with the opportunity to comment where the BML was exceeded. Individual analytical results for each product and category including brand names, batch numbers and best before dates, where available, can be found in the contractor’s report.
Conclusion
This survey gives a ‘snapshot’ of the range of levels of acrylamide and furans in different products on sale in the UK during the sampling period. Levels of these process contaminants can vary depending on raw materials used by the manufacturer and processing conditions. It is not possible to draw definitive conclusions for individual brands sampled from this data.
Most of the samples analysed for acrylamide were chosen to collect exploratory data and so do not have BMLs. In both years, the highest levels of acrylamide were observed in vegetable crisps, dry coffee, a sample of dried apricots, and one of black olives. The levels of acrylamide in coffee were drastically reduced when measured ‘as consumed’, after the coffee had been prepared as a beverage. The results were similar in Years 1 and 2.
Furans evaporate easily and levels in some packaged foods can be reduced by heating and stirring in an open saucepan. Packets that are repeatedly opened and closed during use will a reduce levels of furans during the shelf life of the product. Furans will also evaporate from hot drinks in an open container. The COT recommends that efforts to reduce furans should continue and monitoring should be continued to deepen our knowledge.
There are no action levels for furans and the data from this study is for information gathering only. Most samples contained low levels of furans. The highest levels were observed in coffee, however as with acrylamide when the coffee was prepared as a beverage the resulting levels of furans were much reduced, typically around 1-2% of the levels in the dry coffee. For foods such as baby ready meals and ready to eat soups, low levels of furans were found.
The results from this survey do not increase our concern about the risk to human health. Food businesses are required to use acrylamide mitigation measures in their food safety management systems. Businesses are also expected to undertake representative sampling and analysis where appropriate to monitor the levels of acrylamide in their products. This exploratory data provides information that may be used to design future sampling studies and to support decision making in the possible setting of future regulatory levels. More information on acrylamide legislation is available on the FSA website.
Summary of Units
microgram (µg): one thousandth of a milligram (mg)
gram (g): one thousandth of a kilogram (kg)
kilogram (kg): one thousand grams
µg/kg: microgram per kilogram