Effect of frying instructions for food handlers on acrylamide concentration in French fries : an explorative study.

The objective of this study was to obtain insight into the effect of frying instructions on food handlers' control decisions in restaurants and to investigate the impact of control decisions on the variation and concentration of acrylamide in French fries. The concentrations of acrylamide and reducing sugars were analyzed, the frying temperature and time were measured, and thawing practices were observed. The results obtained before and after instructions were provided to the food handlers were compared for restaurants as a group and for each restaurant. Frying instructions supported food handlers' decisions to start frying when the oil temperature reached 175°C; all handlers started frying at the correct temperature. However, the effect of the instructions on the food handlers' decisions for frying time differed; most handlers increased the frying time beyond 240 s to achieve crispier French fries with a final color dictated by their preference. Providing instructions did not result in a significant difference in the mean concentration of acrylamide in French fries for the restaurants as a group. However, data analyzed for each restaurant revealed that when food handlers properly followed the instructions, the mean concentration of acrylamide was significantly lower (169 μg/kg) than that before instructions were provided (1,517 μg/kg). When food handlers did not complying with the frying instructions, mean acrylamide concentrations were even higher than those before instructions were provided. Two different strategies were developed to overcome the noncompliant behavior of food handlers: establishing requirements for the features of commercial fryers and strict monitoring of compliance with instructions

Diversity in Secondary Metabolites Including Mycotoxins from Strains of <i>Aspergillus </i>Section <i>Nigri </i>Isolated from Raw Cashew Nuts from Benin, West Africa

<p>In a previous study, raw cashew kernels were assayed for the fungal contamination focusin on strains belonging to the genus Aspergillus and on aflatoxins producers. These sample showed high contamination with Aspergillus section Nigri species and absence o aflatoxins. To investigate the diversity of secondary metabolites, including mycotoxins, th species of A. section Nigri may produce and thus threaten to contaminate the raw cashe kernels, 150 strains were isolated from cashew samples and assayed for their productio of secondary metabolites using liquid chromatography high resolution mass spectrometr (LC-HRMS). Seven species of black Aspergilli were isolated based on morphological an chemical identification: A.Tubingensis (44%), A. niger (32%), A. brasiliensis (10%), A. carbonariu (8.7%), A. luchuensis (2.7%), A. aculeatus (2%) and A. aculeatinus (0.7%). Fro these, 45 metabolites and their isomers were identified. Aurasperone and pyranonigrin A produced by all species excluding A. aculeatus and A. aculeatinus, were most prevalen and were encountered in 146 (97.3%) and 145 (95.7%) isolates, respectively. Three mycotoxin groups were detected: fumonisins (B2 and B4) (2.7%) ochratoxin A (13.3%), an secalonic acids (2%), indicating that these mycotoxins could occur in raw cashew nuts Thirty strains of black Aspergilli were randomly sampled for verification of species identit based on sequences of β-Tubulin and calmodulin genes. Among them, 27 isolates wer positive to the primers used and 11 were identified as A. niger, 7 as A.Tubingensis, 6 as A carbonarius, 2 as A. luchuensis and 1 as A. welwitschiae confirming the species names a based on morphology and chemical features. These strains clustered in 5 clades in A. sectio Nigri. Chemical profile clustering also showed also 5 groups confirming the speciespecific metabolites production.</p

Possible causes of variation in acrylamide concentration in French fries prepared in food service establishments: an observational study

Acrylamide is a probable human carcinogen, and its presence in a range of fried and oven-cooked foods has raised considerable health concern world-wide. Dietary intake studies observed significant variations in acrylamide concentrations, which complicate risk assessment and the establishment of effective control measures. The objective of this study was to obtain an insight into the actual variation in acrylamide concentrations in French fries prepared under typical conditions in a food service establishment (FSE). Besides acrylamide, frying time, frying temperature, and reducing sugars were measured and the actual practices at receiving, thawing and frying during French fries preparation were observed and recorded. The variation in the actual frying temperature contributed most to the variation in acrylamide concentrations, followed by the variation in actual frying time; no obvious effect of reducing sugars was found. The lack of standardised control of frying temperature and frying time (due to inadequate frying equipment) and the variable practices of food handlers seem to contribute most to the large variation and high acrylamide concentrations in French fries prepared in a restaurant type of FSE as compared to chain fast-food services, and institutional caterers. The obtained insights in this study can be used to develop dedicated control measures in FSE, which may contribute to a sustainable reduction in the acrylamide intake