Acrylamide Risk in Food_ Food Safety Tips

Acrylamide in food considered as a carcinogenic substance. it is a chemical substance that produced during cooking, Baking or Roasting starchy food in high temperatures (over 120 C). so maillard reaction is carried out and acrylamide produced as by-product of this reaction. This substance not added to food but actually it produced due to cooking starchy food on a hign temperature for long time.
Risk assesment for acrylamide link:-
www.efsa.europ...
Food Drink Europe acrylamide toolkit link:-
www.fooddrinkeu...
You can subscribe our channel through below link
/ @foodindustrytoolbox
#Kaizen_Step
#Stay_Tuned
#Acrylamide

[@josephhsaga]

Any in Coca Cola?

[@nicholasseng]

You should be more worried about the acidity and high amount of sugar in cola instead of acrylamide in it.

[@spacemandudley6237]

I couldn't listen to this due to the stupid robotic voice.