a webinar presented by: dr andy bowles attendee notes · 2020-01-21 · 13/05/2018 3 why is...
TRANSCRIPT
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?
Why is it present in food?
What are the risks to consumers?
Acrylamide and the law
Enforcement
Page1
13/05/2018
2
What is acrylamide? Low molecular weight, soluble organic
compound Process contaminant
Acrylamide in food
What is acrylamide?
Why is it present in food?
What are the risks to consumers?
Acrylamide and the law
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
Why is acrylamide present in food?
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).
Why is acrylamide present in food?
Acrylamide not deliberately added to foods, natural by-product of the cooking process.
Why is acrylamide present in food?
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.
Why is acrylamide present in food?
Acrylamide in food
What is acrylamide?
Why is it present in food?
What are the risks to consumers?
Acrylamide and the law
Enforcement
Page4
13/05/2018
5
What are the risks to consumers?
Occupational exposure to acrylamide Neurotoxicity in humans Nerve damage
What are the risks to consumers?
Biological effects of acrylamide consumption Observed in laboratory tests Cancers and reproductive damage Inconclusive in humans
What are the risks to consumers?
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
What are the risks to consumers?
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?
Why is it present in food?
What are the risks to consumers?
Acrylamide and the law
Enforcement
Page7
13/05/2018
8
Acrylamide and the law
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
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
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
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
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
Chip shopAnnex II Part A
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
Chip shopAnnex II Part A
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
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
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
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
Page14
13/05/2018
15
Annex IV Benchmark levels
Levels of acrylamide in food
Levels of acrylamide in food
Page15
13/05/2018
16
Levels of acrylamide in food
Levels of acrylamide in food
Acrylamide in food
What is acrylamide?
Why is it present in food?
What are the risks to consumers?
Acrylamide and the law
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?
Why is it present in food?
What are the risks to consumers?
Acrylamide and the law
Enforcement
Dr Andy BowlesSpecialist Food Law Solicitor
www.abcfoodlaw.co.uk@abcfoodlaw
01603 274486
Page18
Page19
Page20
Page21
Page22
Page23
Page24
Page25
Page26
Page27