Food processing contaminants are hazardous substances that are produced during the production and processing of food, usually during heating.
Acrylamide
The determination of acrylamide in potato chips and crisps, vegetable chips, cereal products, coffee (roasted and instant), coffee beans, spices or baby food is carried out by U-HPLC-MS/MS. The results are evaluated according to Commission Regulation (EU) 217/2158 laying down mitigation measures and benchmarks for the reduction of acrylamide in foodstuffs. Acrylamide is formed during heat treatment such as baking, frying and roasting of foods in the Maillard reaction. Its main precursors are asparagine and reducing sugars. Acrylamide has been identified by the IARC as a probable group 2A human carcinogen. Together with its metabolite glycidamide, it has genotoxic and carcinogenic effects.
Furan and alkylfurans
The determination of furan and alkylfurans (2-methylfuran, 3-methylfuran, 2,5-dimethylfuran and 2-ethylfuran) in canned foods containing vegetables and fruits including baby food products, coffee, beer, alcoholic beverages, juices, cereal and cereal products is carried out by SPME-GC-MS. No maximum limit has yet been set in the EU for these process contaminants. However, Recommendation (EU) 2022/495 on the monitoring of furan and alkylfurans in food is in force. Furan and alkylfurans, highly volatile substances, are formed during the thermal processing of food from precursors such as ascorbic acid, amino acids, carbohydrates, unsaturated fatty acids, and carotenoids. The heating and processing conditions play a crucial role in both their formation and potential decline in food products. Furan is classified by the IARC as a Group 2B potential human carcinogen. Consumer exposure to furan and methylfurans can cause long-term liver damage.
3-MCPD (3-monochloropropanediol), fatty acid esters of 3-MCPD and fatty acid glycidyl esters
Determination of 3-MCPD (3-monochloropropanediol), fatty acid esters of 3-MCPD and fatty acid glycidyl esters is carried out by GC-MS/MS. The results are assessed according to Commission Regulation (EU) 2023/915 on maximum levels for certain contaminants in food for (i) the free form of 3-MCPD; (ii) the sum of 3-MCPD and fatty acid esters of 3-MCPD expressed as 3-MCPD; (iii) and fatty acid glycidyl esters expressed as glycidol. The free form of 3-MCPD shall be determined in samples of foods, raw materials and in particular protein hydrolysates (soy sauces, soup seasonings).
The ester-bound 3-MCPD and glycidol are determined in vegetable refined oils and fats, but also in the fatty component of foods, where they are either introduced by the fat/oil used or, in the case of the ester-bound 3-MCPD, formed de novo during processing. The precursors of the ester-bound form of 3-MCPD are mainly fatty acids and phospholipids reacting at high temperatures (during oil refining or culinary processing) with chlorine, which may be a source of chloride ions or organochlorine compounds. 3-MCPD has been classified by the IARC as a Group 2B potential human carcinogen with adverse effects on the kidney and glycidol as a Group 2A probable human carcinogen.
Other...
Process contaminants include also polycyclic aromatic hydrocarbons (see Environmental Contaminants group), nitrosamines, and others.