The “totality” of the human exposure is conceived to encompass life-associated endogenous
and exogenous aggregate exposures. Process-related contaminants (PRCs) are not only …

A critical review of the occurrence of 3-chloro-propane-1, 2-diol (3-MCPD) in foods not
known to contain hydrolysed vegetable proteins is presented. The review covers the …

A series of 25 virgin and refined edible oils, obtained from retailers, was analyzed for levels
of free 3-chloropropane-1, 2-diol (3-MCPD) and 3-MCPD released from esters with higher …

EFSA was asked to deliver a scientific opinion on free and esterified 3‐and 2‐
monochloropropane‐1, 2‐diol (MCPD) and glycidyl esters in food. Esters of 3‐and 2‐MCPD …

3-Monochloropropane-1, 2-diol (α-chlorohydrin, 3-MCPD) is a well-known contaminant,
which has been detected in a wide range of foods and ingredients, and is also a suspected …

Acrylamide is a processing contaminant with genotoxic and carcinogenic properties. It is
formed in food when free asparagine reacts with reducing sugars at high temperatures. This …

Many studies and surveys concerning the ocurrence and exposure of free 3‐MCPD have
been performed in the last 30 years. Although a huge number of food samples, especially …

This review gives an overview of current knowledge about 3-monochloropropane-1, 2-diol
(3-MCPD) formation and detection. Although 3-MCPD is often mentioned with regard to soy …

Heat-induced food contaminants have attracted attention of both the scientific community
and the public in recent years. The presence of substances considered possibly or probably …

A series of fourteen starter formula, follow-up formula, and growing-up milk produced by
three manufacturers was analyzed by for the chloropropanols 1, 3-dichloropropan-2-ol (1, 3 …