ACRYLAMIDE, FOOD AND EUROPEAN COMMUNITIES RECOMMENDATION

  • L. A Carosielli | lucia.zoppi@pagepress.org ASL Foggia-Incaricato Facoltà di Medicina e Chirurgia-Università di Foggia, .
  • A. E. Chiaravalle Dipartimento Chimica-Istituto Zooprofilattico della Puglia e Basilicata -Foggia, .
  • F. Verde ASL Matera, .
  • F. Faragò Dir. Prof. Sanitarie Ministero salute-Ufficio III S.N.V.R.C.A.- Roma, .
  • G. Carrabs ASL Latina, .

Abstract

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.

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Published
2010-03-13
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Section
Applied Studies
Keywords:
Acrylamide, Food, Catering, EC Recommendation 2007/331.
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How to Cite
Carosielli, L. A., Chiaravalle, A. E., Verde, F., Faragò, F., & Carrabs, G. (2010). ACRYLAMIDE, FOOD AND EUROPEAN COMMUNITIES RECOMMENDATION. Italian Journal of Food Safety, 1(7), 7-9. https://doi.org/10.4081/ijfs.2010.1094