ABSTRACT
In April 2002, Swedish researchers shocked the food safety world when they presented preliminary ndings of acrylamide in some fried and baked foods, most notably potato chips and French fries, at levels of 30-2300 μm/kg. Reports of the presence of acrylamide in a range of fried and oven-cooked foods have caused worldwide concern because this compound has been classi ed as probably carcinogenic in humans with signi cant toxicological effects namely neurotoxic and mutagenic effects (Rosen and Hellenäs 2002, Tareke et al. 2002).
