James R. Coughlin

In April 2002, Swedish researchers shocked the food safety world when they presented preliminary findings of acrylamide in fried and baked foods, most notably potato chips and French fries, at levels of 30–2,300 ppb. They also reported that foods cooked or processed at temperatures lower than about 120°C, such as boiled potatoes, did not contain detectable levels of acrylamide, and attributed this to the higher temperatures reached in Maillard nonenzymatic browning reactions required for desirab…

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About the Author

James R. Coughlin, PhD, CFS, a 50-year member of IFT, is an independent consultant in food toxicology and global regulatory affairs in Southern California ([email protected]).