The aim of the focus action was to determine whether elevated acrylamide levels were present in selected foods (cookies, bread, pastries, rice and corn crackers, cookies, potato products).

30 samples from all over Austria were examined.

• No sample was objected to

Acrylamide is formed at high temperatures during the browning process from the sugar and protein building blocks of carbohydrate-rich foods such as potato or cereal products. Acrylamide has mutagenic and carcinogenic effects. The formation of acrylamide during baking, frying or deep-frying depends on various factors such as heating temperature and duration as well as the water content of the food.