Chapter 16. The Acrylamide Minimisation Concept – A Risk Management Tool

  1. Deutsche Forschungsgemeinschaft (DFG)
  1. Dr. Andreas Kliemant1,* and
  2. Dr. Angela Göbel2,3

Published Online: 19 JUN 2007

DOI: 10.1002/9783527611492.ch16

Thermal Processing of Food: Potential Health Benefits and Risks

Thermal Processing of Food: Potential Health Benefits and Risks

How to Cite

Kliemant, A. and Göbel, A. (2007) The Acrylamide Minimisation Concept – A Risk Management Tool, in Thermal Processing of Food: Potential Health Benefits and Risks (ed Deutsche Forschungsgemeinschaft (DFG)), Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim, Germany. doi: 10.1002/9783527611492.ch16

Author Information

  1. 1

    Bundesamt für Verbraucherschutz und Lebensmittelsicherheit, Rochusstraße 65, 53123 Bonn, Germany

  2. 2

    Unit General Affairs of Food, Food of Non-Animal Origin, Federal Office of Consumer Protection and Food Safety, Berlin, Germany

  3. 3

    Bundesamt für Verbraucherschutz und Lebensmittelsicherheit, Postfach 480447, 12254 Berlin, Germany

*Unit Prevention, Crisis Management, Rapid Alert Systems, Federal Office of Consumer Protection and Food Safety (BVL), Rochusstr. 65, 53123 Bonn, Germany

Publication History

  1. Published Online: 19 JUN 2007
  2. Published Print: 23 FEB 2007

ISBN Information

Print ISBN: 9783527319091

Online ISBN: 9783527611492

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Keywords:

  • thermal processing of food;
  • health benefits;
  • health risks;
  • acrylamide minimisation concept;
  • gradual reduction of acrylamide contents in foodstuffs;
  • voluntary agreement of all partners involved;
  • governmental organisations;
  • affected industry

Summary

As a reaction towards the threat caused through the discovery of acrylamide in food, the acrylamide minimisation concept was launched in Germany. The basic idea of this concept is the gradual reduction of acrylamide contents in foodstuffs. The pragmatic approach of the acrylamide minimisation concept is based on a voluntary agreement of all partners involved, the governmental organisations as well as the affected industry.