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Acrylamide Risk in Food Food Safety Tips
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Video Source: www.youtube.com/watch?v=-IdoLlTKgTw
Acrylamide in food considered as a carcinogenic substance. it is a chemical substance that produced during cooking, Baking or Roasting starchy food in high temperatures (over 120 C). so maillard reaction is carried out and acrylamide produced as by-product of this reaction. This substance not added to food but actually it produced due to cooking starchy food on a hign temperature for long time. • Risk assesment for acrylamide link:- • https://www.efsa.europa.eu/en/topics/... • Food Drink Europe acrylamide toolkit link:- • http://www.fooddrinkeurope.eu/publica... • • You can subscribe our channel through below link • / @foodindustrytoolbox • #Kaizen_Step • #Stay_Tuned • #Acrylamide
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