https://doi.org/10.4081/ijfs.2010.1094

ACRYLAMIDE, FOOD AND EUROPEAN COMMUNITIES RECOMMENDATION

AIVI - March 2010 - Issue 7
Submitted: 13 February 2013
Accepted: 13 February 2013
Published: 13 March 2010
Acrylamide, Food, Catering, EC Recommendation 2007/331.
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Authors

L. A Carosielli
lucia.zoppi@pagepress.org
ASL Foggia-Incaricato Facoltà di Medicina e Chirurgia-Università di Foggia, .
A. E. Chiaravalle
Dipartimento Chimica-Istituto Zooprofilattico della Puglia e Basilicata -Foggia, .
F. Verde
ASL Matera, .
F. Faragò
Dir. Prof. Sanitarie Ministero salute-Ufficio III S.N.V.R.C.A.- Roma, .
G. Carrabs
ASL Latina, .
The exposure, often deceitful, to the acrylamide has determined notable apprehension in many consumers, so much that the Committee of the European Communities has financed the project HEATOX and has emanated the recommendation 2007/331. It is ascertained that proposed strategies have not brought to great changes in the food process chains, and neither in the traditional catering and housewife, for which more incisive measures are wished.

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How to Cite

1.
Carosielli LA, Chiaravalle AE, Verde F, Faragò F, Carrabs G. ACRYLAMIDE, FOOD AND EUROPEAN COMMUNITIES RECOMMENDATION. Ital J Food Safety [Internet]. 2010 Mar. 13 [cited 2024 Nov. 13];1(7):7-9. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2010.7.7

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