Full application of Commission Regulation 2017/2158, for the reduction of exposure to ACRYLAMIDE in food.
Post: Spanish Agency for Consumer Affairs, Food Safety and Nutrition
Date: 11 abril 2018
Section: Seguridad Alimentaria
On 11 April 2018 Commission Regulation (EU) 2017/2158 establishing mitigation measures and benchmark levels for the reduction of the presence of acrylamide in food came into effect.
Acrylamide is a chemical that naturally forms in food products containing starch during everyday high temperature cooking (frying, baking, roasting and also during industrial processes at 120 ºC and at low humidity). It is mainly formed thanks to the sugars and aminoacids which are naturally present in many food products. The chemical process which causes this is known as the Maillard reaction. It also browns food and affects the taste. Acrylamide and its metabolite, glycinamide, are potentially genotoxic and carcinogenic. Therefore, it is necessary to establish harmonised risk management measures in food throughout the EU.
The text, already published in November, is the result of the intense work over more than two years of the group of experts at the European Commission on contaminants, including a public inquiry. The priority of the Regulation is to reduce exposure to acrylamide among the general population. The Regulation includes binding and proportionate Codes of Practice, directed at reducing acrylamide levels in the products available to consumers directly for consumption, or products cooked by the consumers in their homes.
The new regulation also includes benchmark levels for acrylamide in different food products. These are listed in Annex IV and are intended to serve as indicators of the effectiveness of the mitigation measures adopted by the different food business operators, including both industry and the hotel and catering sectors. In addition, information about the levels observed in food products based on these benchmark levels will serve as a basis for the future establishment of Maximum Limits for acrylamide in food products.
At present, AECOSAN is working, with the European Commission and other Member States, on a draft of the guide for the application of this Regulation. The guide is intended to clarify certain issues such as the categorisation of the food products in question, the different obligations of businesses depending on their activity, the applicable benchmark values or the sampling obligations and maintenance of records. The inquiry is open to food business operators and competent authorities until 13 April. AECOSAN has already distributed the inquiry to food business operators from Spain and the Autonomous Communities to collect observations and facilitate the introduction of mitigation measures into the European regulation.
At the same time, the Agency has included in their plan of activities for this year, the preparation of promotional material for informing consumers of the risk identified, while also considering the Report from the Scientific Committee of the Spanish Agency for Consumer Affairs, Food Safety and Nutrition (AECOSAN) on the safety criteria limiting exposure to acrylamide produced by frying potatoes. This will also serve to review the consumer recommendations, which will also consider the Recommendations for home cooking to reduce the formation of acrylamide by the AECOSAN, published in 2015. Lastly, informative conferences intended for professionals from the sectors concerned, and official control agents, are scheduled to be held before the end of the year.
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