The acrylamide content of our foods 



Tamás János Szigeti

It has been known since 2002 that during the heat treatment production of foods that contain both carbohydrates and amino acids, acrylamide is also formed among the transformation products in a Maillard-type reaction, depending on the chemical composition of the raw materials and the temperature used in the technology. According to the literature, acrylamide may initiate carcinogenic processes in the human body.

In 2017, manufacturers’ measures aimed at decreasing acrylamide levels in heat treated, mainly baked, foods, as well as mandatory laboratory testing were regulated by a European Union Commission decree, and maximum permissible acrylamide levels in the foods in question were also set.


LXIV./1. 31/03/18

Welcome 2018/1

Thursday, March 22, 2018

Dear Readers,


The leading material of our March issue deals with the “main character” of the latest European Union regulation to come into force, acrylamide. According to the regulation, maximum permissible amounts of the genotoxic transformation product of the Maillard reaction in foodstuffs produced by heat treatment from raw materials containing proteins and carbohydrates together, have to be limited, starting from April 11. Compliance with the freshly established limit values will be monitored by the authorities, and producers and distributors of objectionable products will be sanctioned. In our publication, you can read about the processes that result in the compound, its toxicological characteristics, methods of analysis, and current European limit values. Naturally, some laboratory test results are also published.

 

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Assessing the impact of the fipronil egg scandal on consumer behavior in Hungary

Thursday, March 22, 2018

Authors: Sarolta Barna, Petra Mikulka, Zsuzsanna Frum, Dávid Szakos, Lajos Bognár, Gyula Kasza


1.       Summary

 

In addition to high pathogenicity avian influenza outbreak that started in the fall of 2016, the European poultry sector was also affected by the fipronil egg scandal that escalated quickly in August 2017. The above-mentioned incidents demanded rapid, decisive and coordinated action on the part of food chain safety authorities across Europe. Fast and continuous flow of credible information has been made possible by the Rapid Alert System for Food and Feed (RASFF) of the European Union.


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Application possibilities of pseudocereals in product development

Thursday, March 22, 2018

Authors: Ildikó Szedljak, Vanda Réka Kujbus

 

1.     Summary

In our research, experiments have been conducted on bakers’ wares development. Our goal was the creation and chemical testing of a product that is rich in antioxidants and has favorable properties from a nutrition physiology point of view. In our experiments, bakers’ wares were produced using different mixing ratios of BL55 wheat flour, amaranth and buckwheat flours.

The consumption of buckwheat and amaranth have not yet gained wide acceptance among Hungarian consumers. Their taste could be strange to consumers, which can cause rejection. Therefore, we tried to make the organoleptic properties of the products more favorable to consumers by using different spices. By the addition of the spices, the antioxidant capacity of the finished products could also be increased.


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Human biological characteristics of fructose

Thursday, March 22, 2018

Author: György Biró

 

1.       Summary

 

Fructose is a natural ingredient of human nutrition, and it comes mainly from fruits and honey, and to a certain extent, from vegetables. In these sources, it is found partially in the free form of the sugar, and partially as one of the components of the disaccharide sucrose. In recent decades, the use of corn syrup, based on decomposed corn starch and containing large amounts of free fructose, and of enzymatically treated sucrose, also known as invert sugar, for the sweetening of various foods has been spreading rapidly, leading to the excessive intake of fructose. Due to the complex nature of the diet, it is very difficult to examine its consequences on the health of the consumer, transposition of the results of animal experiments to humans requires careful consideration, and is not always feasible.


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Review of national standardization 2018/1

Thursday, March 22, 2018

Author: Csilla Kurucz

  

Published national standards from December, 2017 to February, 2018

 

07.100.20 Microbiology of water

MSZ EN ISO 11731:2017 Water quality. Enumeration of Legionella (ISO 11731:2017) which has withdrawn the MSZ EN ISO 11731-2:2008

MSZ EN ISO 13843:2017 Water quality. Requirements for establishing performance characteristics of quantitative microbiological methods (ISO 13843:2017) which has withdrawn the MSZ EN ISO 13843:2001


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Local panorama 2018/1

Thursday, March 22, 2018

 

Author: Gábor Szunyogh

New compounds on the prohibited list

Starting from January 1, new anabolic steroids and stimulants have been added to the prohibited list of the World Anti-Doping Agency (WADA). Some of the compounds have so far been ingredients of various dietary supplements. Athletes need to be even more careful when selecting the dietary supplements they take, to make sure they do not violate anti-doping rules – reveals Doppingmentes.hu, the homepage of the first database in Hungary containing doping-free dietary supplements.


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Outlook 2018/1

Thursday, March 22, 2018


Author: Gábor Szunyogh


EFSA-news


Revised safe intake for 3-MCPD in vegetable oils and food


EFSA’s experts have used an updated scientific approach to reassess the possible long-term adverse effects of the food processing contaminant 3-MCPD on the kidney and male fertility.

Consumption levels of 3-MCPD in food are considered safe for most consumers but there is a potential health concern among high consumers in younger age groups. In the worst case scenario, infants receiving formula only may slightly exceed the safe level. The chemical 3-monochloropropane diol (3-MCPD) and related substances called 3-MCPD esters are food processing contaminants found in some processed foods and vegetable oils, mainly palm oil. 3-MCPD and its esters are formed unintentionally in these foods, in particular during oil refining processes.


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Press review 2018/1

Thursday, March 22, 2018

Author: Diána Bánáti

 

Outlook and Challenges of Nanotechnologies for Food Packaging

 

By Yves Wyser1, Michael Adams2, Maurizio Avella3, David Carlander4, Leonor Garcia5, Gabriele Pieper6, Monique Rennen7, Jeroen Schuermans8*, and Jochen Weiss


Abstract

 

Nanotechnology has been considered to have high potential for food packaging applications very early on.

The ability to provide additional consumer benefits through the improvement of key properties of packaging materials and the creation of new functionalities means that the increased use of nanomaterials and nanotechnologies is highly likely. It has however up to now failed to reach the widespread use that was initially expected, mainly because of remaining uncertainties on the safety of these materials during the various stages of their life-cycle, which limit legal and consumer acceptance.

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