| Popis: |
Publisher Summary For several decades, synthetic chemicals have been the focus of attention, from consumer groups to government regulatory agencies, as the potential risk hazards in food. Concerns pertaining to their safety in foods have long been studied in relation to their immediate toxicity as well as to their long-term mutagenicity and carcinogenicity. However, the focus began shifting with the discovery of a series of mutagens and carcinogens found to be naturally produced in foods as a result of thermal treatment, particularly at high temperature frying, baking, barbecuing, and roasting. Moreover, in 2002, a world-wide concern was raised with the discovery of acrylamide, a suspected carcinogen, in a variety of foods. Despite the lack of conclusive evidence supporting the degree of toxicity of several thermally generated food hazards, the potential threat of possible carcinogenicity resulting from the presence of these compounds in foods provides enough incentive for further research. Numerous studies have been conducted on thermally generated food toxicants, ranging from identification, formation, toxicology, and analysis. This chapter summarizes these findings. It concludes that, in the case of thermally-generated toxicants, consensus clearly indicates cooking at lower temperature for longer time leads to lower levels. Burning or charring of any food can significantly increase the load of various potential carcinogens. Numerous food additives, antioxidants, marinades, and other components have been tested over the years and some have been shown to reduce considerably the formation of certain toxicants, although their practicality at times is questionable. The main impact, however, comes from the method chosen for processing. Very few carcinogens are produced when food is boiled, steamed, or microwaved. Harsher treatments, such as frying, roasting, grilling, and barbecuing, harbor greater concern, particularly when very high and uncontrolled temperatures are reached, such as cooking on an open flame. |
