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2002 Acrylamide in Food Workshop: Scientific Issues Uncertainties, and Research Strategies
October 28, 2002 to October 30, 2002
Date: October 28-30, 2002
Location: O'Hare Ramada Plaza Hotel, Rosemont, Illinois
In April 2002, Sweden's National Food Administration announced, at a press conference, the finding of a wide range of amounts (less than 30 ppb to approximately 2,300 ppb) of acrylamide in a select sample of foods. According to scientists at Stockholm University, acrylamide appeared to be formed during the heating (preparation) of several different foods. It had not previously been identified in foods at the levels reported. These findings were released prior to publication in order to alert the world that acrylamide could be an issue in food products.
Title: PDF
Introduction: PDF
Questions Addressed to Working Group: PDF