Survey of process contaminants in retail foods 2008

This Food Surveillance Information Sheet (FSIS) reports the results from the second year of a three-year rolling program, which commenced in 2007, to measure the levels of the process contaminants acrylamide, furan, ethyl carbamate and 3-monochloropropanediol (3-MCPD), in a range of UK retail foodstuffs. The report also includes the acrylamide data for the March 2009 potato products (excluding any prefabricated products¹). This is to enable an assessment of the seasonal variations that may be found within a potato crop year and the effect of cold storage of potatoes on acrylamide levels in the subsequent potato product.

A total of 474 analyses on 326 samples representing 10 food groups are reported for 2008 and acrylamide data for 91 samples representing March 2009 products for Groups 1, 2 and 3. As in the previous year, samples were taken from retail outlets in the UK and represent a snapshot of levels of a range of process contaminants in a range of products as would be purchased by the consumer at the point of sale.

An additional report, investigating the levels of 3-monochloropropane-1,2-diol (3-MCPD) released from 3-MCPD esters in the ninety samples of food surveyed as part of the Process Contaminants 2008 Survey, is also attached below. Levels of 3-MCPD not bound to an ester, but free within the food, were also measured in these ninety samples.

The results from the 2008 survey are largely in line with those from the previous year. The Food Standards Agency (FSA) advice on process contaminants therefore remains the same. The Agency advises that people should eat a healthy balanced diet, including plenty of fruits and vegetables, bread, rice, potatoes, pasta and other starchy foods, some meat, fish, eggs, beans, milk and dairy foods, and just a small amount of foods and drinks high in salt, fat and/or sugar (including chips and crisps)².

¹ Pre-prepared potato products not made from fresh slices.
² Further information on healthy eating can be found on eatwell via the link below.