ACRYLAMIDE IN FOOD

Book ID/图书代码： 14600019C00009

English Summary/英文概要： Acrylamide, a chemical described as ’extremely hazardous’ and ’probably carcinogenic to humans’, was discovered in food in 2002. Its presence in a range of popular foods has become one of the most difficult issues facing not only the food industry but all stakeholders in the food supply chain and its oversight. Acrylamide is not present in raw food but forms from natural precursors during high-temperature (> 120°C) cooking and food processing. Fried, baked, roasted and toasted potato and cereal products, as well as coffee, are the major contributors to dietary exposure. This book comprehensively describes what is known about the toxicology of acrylamide, how it forms in food, the positions taken by food safety authorities and concurrent regulatory issues. It also covers the food industry’s response, the mitigation measures adopted and how successful these have been in reducing our exposure to acrylamide. It then describes the genetic and agronomic approaches that have been taken to reduce the acrylamide-forming potential of major crops. Written by internationally-renowned experts in the field, Acrylamide in Food is detailed and informative, while being accessible to specialists and a general readership.

Chinese Summary/中文概要： *丙烯酰胺自2002年被发现以来，因其具有的“极度危害性”及“可能致癌性”而成为了食品业的“洪水猛兽”。食品业的生产者、销售者乃至最终用户均“谈丙烯酰胺色变”。近年来的著名食品安全事件中，很大一部分的主角就是丙烯酰胺；*本书由相关医疗健康专家写就，详细地阐明了丙烯酰胺在食品中的生成以及可能的危害，同时介绍了食品安全监管机构以及食品行业在减少丙烯酰胺含量、降低丙烯酰胺危害方面采取的举措和方法；*本书不仅仅只是一本向大众介绍丙烯酰胺的高端科普图书，同时也是一份针对相关领域专业人士的重要参考资料。

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