Acrylamide Testing

Acrylamide is one of the most detected "production process" contaminants chosen by our customers across all Europe.

Food is one of the major sources of acrylamide exposure for people. Acrylamide (AA) is a chemical that can form in some foods during high-temperature cooking processes, such as frying, roasting and baking. AA in food forms from sugars and an amino acid that are naturally present in food; it does not come from food packaging or the environment. Acrylamide is classified as carcinogenic substance, and it has probably always been present in cooked foods. However, AA was first detected in certain foods cooked at high temperatures only in 2002.

In response to recent industry concerns regarding the presence of acrylamide in foods, Eurofins laboratories have implemented analytical methods for providing reliable and highly sensitive detection and quantification of acrylamide. Quantification by liquid chromatography with tandem mass spectrometry (LC-MS-MS) method has been accredited and is validated for a wide range of food and feed products. The method is highly sensitive and is completely specific for acrylamide in many difficult food matrices, even at low concentrations. It is the method of choice for all food safety and research needs.

Because of its potential carcinogenicity, it is very important to detect the content of AA in foods.

About the testing possibilities of the products you are interested in, please contact your Eurofins Labtarna representative.