Process Contaminants
- Authors: Marta Mesías1, Francisca Holgado2, Francisco J. Morales3
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View Affiliations Hide Affiliations1 Institute of Food Science, Technology and Nutrition, Spanish National Research Council (ICTANCSIC), C/ José Antonio Novais, 10. 28040 Madrid, Spain 2 Institute of Food Science, Technology and Nutrition, Spanish National Research Council (ICTANCSIC), C/ José Antonio Novais, 10. 28040 Madrid, Spain 3 Institute of Food Science, Technology and Nutrition, Spanish National Research Council (ICTANCSIC), C/ José Antonio Novais, 10. 28040 Madrid, Spain
- Source: Advances in the Determination of Xenobiotics in Foods , pp 360-416
- Publication Date: October 2019
- Language: English
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Contaminants are substances that may be present in foods as a result of production, preparation, food formulation, processing, packaging, transport and storage, as well as a result of environmental contaminant. Among them, process contaminants are generated in foods due to chemical reactions occurring during cooking, processing and preservation and are considered to exert adverse toxicological effects in humans. This chapter focuses on some of these process contaminants, specifically on contaminants formed after thermal treatment of foods, such as acrylamide, furan, heterocyclic aromatic amines, chloropropanodiols and their esters, glycidol and glycidyl esters. Heat-generated food contaminants are mostly produced during cooking at high temperatures as a result of Maillard reaction and lipid oxidation, although other non-thermal reactions may also contribute to their formation. Characterization, toxicological considerations, chemical formation, occurrence and exposure are detailed, as well as mitigation strategies applied to prevent their formation and/or reduce and remove from the processed food.
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