Application of the BRAFO tiered approach for benefit-risk assessment to case studies on heat processing contaminants.

The aim of the European Funded Project BRAFO (benefit-risk analysis of foods) project was to develop a framework that allows quantitative comparison of human health risks and benefits of foods based on a common scale of measurement. This publication describes the application of the BRAFO methodology to three different case studies: the formation of acrylamide in potato and cereal based products, the formation of benzo(a)pyrene through smoking and grilling of meat and fish and the heat-treatment of milk. Reference, alternative scenario and target population represented the basic structure to test the tiers of the framework. Various intervention methods intended to reduce acrylamide in potato and cereal products were evaluated against the historical production methods. In conclusion the benefits of the acrylamide-reducing measures were considered prevailing. For benzo(a)pyrene, three illustrated alternative scenarios were evaluated against the most common smoking practice. The alternative scenarios were assessed as delivering benefits, introducing only minimal potential risks. Similar considerations were made for heat treatment of milk where the comparison of the microbiological effects of heat treatment, physico-chemical changes of milk constituents with positive and negative health effects was assessed. In general, based on data available, benefits of the heat treatment were outweighing any risks.

Engineering and biotechnological aspects for the manufacturing of high quality fried potato products.

Fried potato products have become very popular foods over the last decades. High quality standards have been established for these products by the food industry including uniform brown color and crispness. During frying, Maillard reactions takes place which contribute to color and taste development in these products. However, safety aspects are also influenced by these reactions, e.g., acrylamide formation. Maintaining high safety standards as well as the expected quality requires systematic research based on an integrated approach including all relevant variables, e.g., raw material properties, processing conditions and equipment concepts. Selected results of these investigations are presented and discussed, regarding influence of composition, e.g., precursor levels for Maillard reactions, treatment of raw materials and addition of reactants to frying fat. It has been demonstrated that a combined treatment of the potato sticks by coating of product surfaces and partial pre-drying can be successfully applied to produce well-browned French fries with lower acrylamide contents. Reductions up to 75% could be reached compared to samples without treatment. Furthermore, addition of a water/oil emulsion containing glutamine in the aqueous phase has been shown to influence Maillard reactions at the product surface, resulting in lower acrylamide contents at the same state of browning.

Quality related minimization of acrylamide formation--an integrated approach.

An integrated approach is described with respect to acrylamide minimization in heated foodstuffs. All relevant variables have to be considered and the main focus is on maintaining the expected product quality. The role of the processes at the interface between product and heating medium during processing is characterized for the case of frying operations. Examples of parameters influencing these processes with respect to minimizing acrylamide and maintaining product quality (e.g. brown color) are described. First, the local distribution of acrylamide in a French fries type model food was investigated. Lowering water activity at the surface of French fries before frying contributes to a reduction of acrylamide without lowering product quality. Both pre-drying of the potato sticks before frying and an increasing of salt concentration at the product surface by coating with a salt solution showed positive effects. Additionally, it was demonstrated by simulation that combined effects of these measurements may enable a reduction of up to 80% in the acrylamide content.