ACRYLAMIDE, FOOD AND EUROPEAN COMMUNITIES RECOMMENDATION


https://doi.org/10.4081/ijfs.2010.1094
AIVI - March 2010 - Issue 7
Submitted: 13 February 2013
Accepted: 13 February 2013
Published: 13 March 2010
Acrylamide, Food, Catering, EC Recommendation 2007/331.
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The exposure, often deceitful, to the acrylamide has determined notable apprehension in many consumers, so much that the Committee of the European Communities has financed the project HEATOX and has emanated the recommendation 2007/331. It is ascertained that proposed strategies have not brought to great changes in the food process chains, and neither in the traditional catering and housewife, for which more incisive measures are wished.

1.
Carosielli LA, Chiaravalle AE, Verde F, Faragò F, Carrabs G. ACRYLAMIDE, FOOD AND EUROPEAN COMMUNITIES RECOMMENDATION. Ital J Food Safety [Internet]. 2010 Mar. 13 [cited 2024 Apr. 18];1(7):7-9. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2010.7.7

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