Contaminants are substances that may be present in foods as a result of
production, preparation, food formulation, processing, packaging, transport and
storage, as well as a result of environmental contaminant. Among them, process
contaminants are generated in foods due to chemical reactions occurring during
cooking, processing and preservation and are considered to exert adverse toxicological
effects in humans. This chapter focuses on some of these process contaminants,
specifically on contaminants formed after thermal treatment of foods, such as
acrylamide, furan, heterocyclic aromatic amines, chloropropanodiols and their esters,
glycidol and glycidyl esters. Heat-generated food contaminants are mostly produced
during cooking at high temperatures as a result of Maillard reaction and lipid oxidation,
although other non-thermal reactions may also contribute to their formation.
Characterization, toxicological considerations, chemical formation, occurrence and
exposure are detailed, as well as mitigation strategies applied to prevent their formation
and/or reduce and remove from the processed food.
Keywords: Acrylamide, Analysis, Chemical reaction, Cooking, Diet, Exposure,
Food safety, Furan, Glycidol esters, Heat, Heterocyclic aromatic amines, Intake,
Maillard reaction, Mitigation, 3-monochloropropanediol, Preventive strategies,
Process contaminants, Risk, Toxic, Xenobiotics.
