U. S. Food and Drug Administration
Center for Food Safety and Applied Nutrition
September 30, 2002


Public Meeting: Assessing Acrylamide in the U.S. Food Supply

Acrylamide testing at CFSAN Exploratory survey results

September 30, 2002

[Transcript of Dr. Posnick's remarks]< center>

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Author: Lauren M. Posnick, Sc.D.


Table of Contents
  1. Acrylamide testing at CFSAN Exploratory survey results
  2. Outline
  3. Goals of exploratory acrylamide testing program
  4. CFSAN acrylamide method
  5. CFSAN acrylamide method
  6. How did we select samples: Ove rall Sampling Strategy
  7. Overall sampling strategy for U.S. foods
  8. Where we are now
  9. Categories tested
  10. Keep in mind . . .
  11. Keep in mind . . .
  1. What's in a level?
  2. What the graphs will show
  3. What the graphs will show
  4. What the graphs will show
  5. Acrylamide values by food category
  6. Acrylamide levels by food category
  7. Acrylamide values by food category
  8. Mechanistic research
  9. Additional cooking has variable effects on acrylamide levels in purchased bread products
  10. Summary
  11. Conclusions
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