Ultra-Processed Foods Cause Most High-Risk Food Safety Notifications for Acrylamide in EU
An analysis of 17 years of EU RASFF data showed that UPFs accounted for 85 percent of related notifications.
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An analysis of 17 years of EU RASFF data showed that UPFs accounted for 85 percent of related notifications.
Acrylamide is a harmful contaminant that forms during thermal processing.
Cereals, baked goods, and potato chips were most frequently implicated.
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The useful part
An analysis of 17 years of EU RASFF data showed that UPFs accounted for 85 percent of related notifications. Acrylamide is a harmful contaminant that forms during thermal processing. Cereals, baked goods, and potato chips were most frequently implicated.
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Acrylamide is a harmful contaminant that forms during thermal processing. Cereals, baked goods, and potato chips were most frequently implicated.
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