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  Acrylamide is a chemical found in starchy foods that have been cooked at high temperatures. These include crisps, chips, bread and crispbreads. It was first discovered by scientists in Sweden in 2002.

  • Acrylamide is produced naturally

 Acrylamide is produced naturally when starchy foods are cooked at high temperatures. 

From the research available so far, it seems that boiling food doesn't produce acrylamide.

It isn't possible to stop acrylamide being produced or to remove it from foods once it has been produced. Therefore research is being carried out to find out how the levels of acrylamide produced in food can be reduced.

  • Cooking and storing potatoes

Potatoes should be kept somewhere cool and dry but not in the fridge. This is because putting potatoes in the fridge can increase the amount of sugar they contain, this could lead to higher acrylamide levels when the potatoes are roasted, baked or fried at high temperatures. 

 You can also reduce acrylamide levels by soaking potatoes in water for 30 minutes before frying them. But remember excess water should be dried off before putting the chips into hot oil.

  • Limits set for acrylamide

 There is a legal limit set for acrylamide from plastics used in contact with food, such as packaging, so that acrylamide from this source should not be found in food at levels at or above 10 parts per billion.

IS/ISO 22000:2005

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