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FOOD QUALITY AND SAFETY Heat-generated food toxicants, identification, characterisation and risk minimisation www.heatox.org Heat-generated food toxicants:

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Presentation on theme: "FOOD QUALITY AND SAFETY Heat-generated food toxicants, identification, characterisation and risk minimisation www.heatox.org Heat-generated food toxicants:"— Presentation transcript:

1 FOOD QUALITY AND SAFETY Heat-generated food toxicants, identification, characterisation and risk minimisation Heat-generated food toxicants: identification, characterisation and risk minimisation NATIONAL FOOD ADMINISTRATION Karl-Erik Hellenäs

2 EU Acrylamide stakeholders meeting 14 January partners in 14 countries Start: 1 November 2003 Duration: 3 years Commission grant: 4.2 million euro Project Officer: Jürgen Lucas DG Research Coordinator: Kerstin Skog Lund University Project format

3 EU Acrylamide stakeholders meeting 14 January Project aims summary Assess health risks that may be associated with hazardous compounds in heat-treated food Find approaches to minimise the formation of heat-generated toxicants, thereby producing safe, nutritious and high-quality foods Experimental focus on new and recently discovered genotoxic compounds in carbohydrate-rich foods

4 EU Acrylamide stakeholders meeting 14 January Project overview Formation Industrial Processing Household Cooking External Exposure Internal Exposure DNA damage Non- genetic Damage Mutation, Cancer Fertility Neurological Effects Other Health Effects Formation Exposure Assessment Hazard characterisation Analysis Risk Assessment Management, Communication, Dissemination and Training

5 EU Acrylamide stakeholders meeting 14 January Elucidate chemical reaction mechanisms involved Develop new or improved production methods and technological minimisation strategies No deliverables scheduled for the first project half Theme 2: Formation and Processing Theme leader: Janny van Gijssel, Agrotechnological Research Institute, The Netherlands

6 EU Acrylamide stakeholders meeting 14 January Analytical methods for heat-induced toxicants in foods –Validated isotope dilution confirmatory method(s) –Simple method(s) for quality control Analytical methods for biomarkers Analytical data for risk assessment Theme 3: Analysis Theme leader: Laurence Castle, Central Science Laboratory, UK

7 EU Acrylamide stakeholders meeting 14 January DeliverableMonth Standards for adduct measurement6 Analytical method for urinary metabolites12 Analytical method to measure adducts in DNA (LC- MS/MS) 12 FISH method with sensitivity that is suitable for low-dose interpretations 18 Simple analytical method for acrylamide in food18 Theme 3: Analysis Deliverables scheduled for the first project half

8 EU Acrylamide stakeholders meeting 14 January In vivo genotoxicity and carcinogenicity. Non acrylamide toxicity Reproduction, neurotoxicity, tumourigenicty, toxicogenomics Theme 4: Hazard Characterisation Theme leader: Jan Alexander, National Institute of Public Health, Norway

9 EU Acrylamide stakeholders meeting 14 January Theme 4: Hazard Characterisation Deliverables scheduled for the first project half DeliverableMonth Comparison of the genotoxic effect of acrylamide and heterocyclic amines 18 Data about possibility to identify 14 C –metabolites of acrylamide 18

10 EU Acrylamide stakeholders meeting 14 January Dietary exposure and scenario-analysis From external to internal dose Comparative exposure assessment No deliverables scheduled for the first project half Theme 5: Exposure Assessment Theme leader: Jacob van Klaveren, RIKILT Institute of Food Safety, The Netherlands

11 EU Acrylamide stakeholders meeting 14 January Risk characterisation Risk communication Dissemination Theme 6: Risk Assessment and Communication Theme leader: Leif Busk, Swedish National Food Administration, Sweden

12 EU Acrylamide stakeholders meeting 14 January Theme 6: Dissemination Deliverables scheduled for the first project half DeliverableMonth Project website (www.heatox.org)6 1st Project Leaflet7 Risk assessment: No deliverables scheduled for the first project half

13 EU Acrylamide stakeholders meeting 14 January Scientific publications Effects of asparagine, fructose, and baking conditions on acrylamide content in yeast-leavened wheat bread Surdyk N; Rosén J; Andersson R; Åman P. J Agric Food Chem, (2004) 52, Fermentation reduces free asparagine in dough and acrylamide content in bread Fredriksson H; Tallving J; Rosen J; Aman P. Cereal Chem, (2004), 81, Changes of acrylamide levels in food products during technological processing Dunovska L; Hajslova J; Cajka T; Holadova K; Hajkova K. Czech J Food Sci, (2004) 22, Special Issue, Factors affecting the formation of acrylamide in coffee Bagdonaite K; Murkovic M. Czech J Food Sci, (2004) 22, Special Issue, Microemulsion electrokinetic chromatography for the analysis of acrylamide in food Bermudo E; Ruiz-Calero V; Puignou L; Galceran M T. Electrophoresis, (2004) 25 (18-19)

14 EU Acrylamide stakeholders meeting 14 January Meetings Kick-off Brussels, November, 2003 –Incl. external panel Working meeting Copenhagen, January, months meeting Uppsala, 3-5 June, 2004 –Incl. external panel 12 months meeting Bologna, October, 2005 Next: 18 months meeting, Wageningen, May, 2005 –Incl. external panel

15 EU Acrylamide stakeholders meeting 14 January External Advisory Panel Lutz Dehne, BFR, DE Karen Goonan, FSA, UK Wim Ooms, VWA, NL Sara Henry, FDA, USA Lauren Jackson, FDA, USA David Lineback, JIFSAN, USA Dominique Taeymans, CIAA, BE Sam Lalljie, ILSI (Chair Acrylamide Task Force), UK Erland Bråthen, MATFORSK, NO Julia Gelbert, BLL, (ZUTECH project), DE Martin Slayne, DG SANCO, BE Elke Anklam, JRC-irmm, Geel, BE Claudia Heppner, EFSA, BE Vincenzo Fogliano, (COST-927 project), IT

16 EU Acrylamide stakeholders meeting 14 January Kick-off meeting

17 EU Acrylamide stakeholders meeting 14 January Partners - Universities Lund University (Sweden) K. Skog (Coordinator) Graz University of Technology (Austria) M. Murkovic University of Reading (UK) D.S. Mottram Swedish University of Agricultural Sciences (Sweden) P. Åman University of Bologna (Italy) M. Dalla Rosa Wageningen University (The Netherlands) M.A.J.S. van Boekel Institute of Chemical Technology (Czech republic ) J. Hajslova University of Barcelona (Spain) M. T. Galceran Stockholm University (Sweden) M. Törnqvist University of Leeds (UK) B. Wedzicha University of Zürich (Switzerland) H. Naegeli Universidad de Chile (Chile) L. Masson

18 EU Acrylamide stakeholders meeting 14 January Partners – Institutes/Organisations Swedish Institute for Food and Biotechnology (Sweden) H. Lingnert Central Science Laboratory (UK) L. Castle Swedish National Food Administration (Sweden) K.E- Hellenäs Agrotechnological Research Institute (The Netherlands) J. van Gijssel TÜBİTAK-Marmara Research Center (Turkey) H. Ölmez Danish Veterinary and Food Administration (Denmark) H. Frandsen National Institute of Public Health (Norway) J. Alexander RIKILT Institute of Food Safety (The Netherlands) J.D. van Klaveren German Institute for Human Nutrition (Germany) H.R. Glatt Bureau Européen des Unions de Consummateurs (Belgium) B. Kettlitz National Veterinary Institute (Norway) H. Reksnes


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