New IANZ accreditation for Acrylamide
Eurofins-ELS continues to develop the scope of the Wellington based organics laboratory.
This month the laboratory achieved IANZ accreditation to test Acrylamide in drinking water and for Overseas Market Access Requirements. This latter scope covers the meat industry in particular and is required for process water analysis.
Acrylamide is a chemical that naturally forms in starchy food products during high-temperature cooking, including frying, baking, roasting and also industrial processing, at +120°C and low moisture. The main chemical process that causes this is known as the Maillard Reaction; it is the same reaction that ‘browns’ food and affects its taste. Acrylamide forms from sugars and amino acids (mainly one called asparagine) that are naturally present in many foods. Acrylamide is found in products such as potato crisps, French fries, bread, biscuits and coffee. It was first detected in foods in April 2002 although it is likely that it has been present in food since cooking began. Acrylamide also has many non-food industrial uses and is present in tobacco smoke.
In New Zealand, most acrylamide testing is performed on drinking water and water used in exporting premises.
