The German minimization concept for acrylamide.
The German minimization concept for acrylamide was established as a reaction to the concern caused by the discovery of acrylamide in a wide range of foodstuffs in 2002. It is a pragmatic approach based on a voluntary agreement of all partners involved, governmental organizations as well as the affected industry, with the common aim of a gradual reduction of acrylamide contents in food. Now, about four years after its initiation, an evaluation has shown the potential of this concept. For some commodity groups, minimization of acrylamide contents has already been successful, while further minimization efforts are necessary in other groups to achieve a comprehensive minimization in all food groups concerned. In contrast to legal regulations, the minimization concept is a soft risk management instrument. It represents a novel approach, for instance to cope with situations when maximum levels are not available. Such a concept can be considered as a smart solution to bring about preventive measures resulting in health protection. As an innovative risk management tool, it has the potential to tackle the challenges of consumer protection in the future.
Göbel
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Federal Office of Consumer Protection and Food Safety, Berlin, Germany. angela.goebel@bvl.bund.de
Kliemant
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D020106:Acrylamide / Q000032:analysis*; D002274:Carcinogens, Environmental / Q000032:analysis*; D003257:Consumer Product Safety / Q000331:legislation & jurisprudence; D005504:Food Analysis / Q000379:methods; D005506:Food Contamination / Q000331:legislation & jurisprudence / Q000517:prevention & control*; D019649:Food Industry / Q000331:legislation & jurisprudence; D005858:Germany; D006076:Government; D012308:Risk Management / Q000379:methods
D002274:Carcinogens, Environmental; D020106:Acrylamide