Survey of process contaminants in retail foods – Year 3: 2009

This is the final year of a three-year survey investigating the levels of acrylamide, 3-MCPD (3-monochloropropanediol), furan and ethyl carbamate. These types of substances are known as 'process contaminants' and are found in a range of different food products. The survey was carried out in response to European Commission recommendations for member states to investigate the levels of acrylamide and furan in food.

Process contaminants are chemical substances that are produced in food during food manufacturing, cooking (including home cooking), packaging and other processing activities. Process contaminants are absent in the raw unprocessed foods and are only formed when components in food undergo chemical changes during processing. Processing methods may include fermentation, acid hydrolysis, smoking, drying as well as some types of cooking (baking, grilling, frying and barbecuing).

A total of 458 analyses were completed on 308 samples representing 10 food groups for combinations of acrylamide, furan, 3-MCPD and ethyl carbamate.

There appears to have been a reduction in acrylamide in some key products, but it is not possible at this stage to determine whether this is solely due to industry mitigation measures or whether seasonal and climatic factors or changes in sampling and analytical methods have had a significant influence.

The highest concentrations of acrylamide (>500 micrograms/kg) were found in: potato crisps, instant coffee powder and cocoa powder. There was a very wide range of values observed in all potato products.

Relatively high levels of furan were found in roasted beans and ground coffee, due to the high temperatures of the roasting process. Because of the high volatility of furan, levels are significantly reduced during brewing/preparation of coffee therefore reducing consumer exposure.

The mean concentrations of 3-MCPD were all relatively low and it is unlikely that the levels of 3-MCPD observed would increase consumer exposure above the tolerable daily intake (TDI).

The levels of ethyl carbamate found are consistent with the European Food Safety Authority (EFSA) opinion that foods (excluding alcoholic beverages) are not a significant source of ethyl carbamate.

Occurrence and levels for all of the process contaminants surveyed were in line with results from previous research and surveys carried out in the UK and internationally. Based on previous risk assessments, the occurrence and levels found do not increase concern about the risk to human health and do not affect the Agency’s advice on what you should eat.

The survey results for acrylamide and furan will be sent to the EFSA for collation, trend analysis and in the case of furan, a risk assessment.