Process contaminants

What are the health risks of process contaminants?

Process contaminants are chemical substances formed during food processing, particularly during high-temperature heat treatments (cooking, frying, roasting, sterilisation) or the refining of certain raw materials. The main contaminants monitored include polycyclic aromatic hydrocarbons (PAHs), acrylamide, 3-MCPD and glycidyl esters. Their presence in foodstuffs may pose a risk to consumer health. Some of these compounds are indeed suspected or recognised for their genotoxic, carcinogenic or endocrine-disrupting effects, or for their toxicity to certain organs.

To protect consumers, these contaminants are subject to enhanced regulatory monitoring and control plans, including annual campaigns carried out by the DGCCRF.

Acrylamide

Acrylamide is a process contaminant that forms naturally during high-temperature cooking of starch-rich foods, as a result of the Maillard reaction. The products most affected include chips, crisps, biscuits, bread, coffee and cereal-based preparations.

To meet regulatory requirements, Phytocontrol has developed an innovative analytical method using liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS). COFRAC-accredited, this method offers excellent sensitivity, high robustness and optimised turnaround times. It achieves the limits of quantification required to meet the reference levels set out in Regulation (EU) No. 2017/2158.

PAHs

Polycyclic aromatic hydrocarbons, or PAHs, are persistent pollutants formed during uncontrolled cooking or incomplete combustion of organic matter. Food contamination can therefore be of environmental origin (industrial and vehicle pollution) or technological origin (smoking, grilling…)

Phytocontrol has developed an innovative accredited Multi-PAH analytical method using GC-MS/MS, providing access in a single injection to:

• Multi-PAH: 20 compounds
• Benzo(a)pyrene
• Sum of the 4 PAHs: benzo(a)anthracene, benzo(a)pyrene, benzo(b)fluoranthene and chrysene

Glycidol, 3-MCPD, and 2-MCPD

Glycidol, 3-MCPD, 2-MCPD and their esters are process contaminants that can form during the refining of edible oils and fats, particularly when the raw materials contain chlorides. Palm oil is particularly affected by the presence of these compounds, some of which have been identified by EFSA as posing a potential risk to consumer health.

Thanks to its analytical expertise, Phytocontrol carries out, under COFRAC accreditation, the determination of glycidol, 3-MCPD and 2-MCPD in their free forms as well as their esters in foodstuffs. Our high-performance analytical methods guarantee reliable results that comply with regulatory requirements.