Abstract Acrylamide is a process contaminant already regulated in Europe whereas the toxicological effects of certain heat-induced furan derivatives such as hydroxymethylfurfural (HMF) and furfural are still under revision. Acrylamide, HMF and furfural content were evaluated in 113 coated fried foods provided by food services (restaurants and school canteens). Sampling included battered and breaded foods intended for frying and were grouped according to meat-products (ham & cheese, chicken nuggets), fish-products (fish sticks, fish fillets), seafood (squid rings), vegetables (onion rings), and doughs (croquettes). Acrylamide ranged between 23.8 and 130.4 μg/kg, HMF between 0.11 and 16.07 mg/kg, and furfural between 0.01 and 1.04 mg/kg. Presence of these compounds was mostly restricted to the outer part of foods (coating material), since browning reactions are sped up in the crust. Onion rings showed a significantly higher concentration than the other samples being studied. Home-style (freshly made) chicken nuggets exhibited significantly lower acrylamide content than frozen par-fried nuggets from an industrial source. This finding suggests that increasing the complexity of the formulation of the coating through the introduction of ingredients or additives aimed at improving palatability might lead to the development of heat induced process contaminants. As a consequence, the increase of harmful compounds during thermal treatment of coated food should be carefully considered during the industrial formulation of coatings. Although the recent Regulation 2017/2158 for acrylamide does not mention specific values or mitigation strategies for coated foods, its contribution to daily acrylamide exposure within the population must not be dismissed. This study involves the first systematic prospective evaluation of process contaminants in real operative conditions at food services in Spain.

中文翻译：

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处理在公共食品服务机构准备的捣碎和裹面包屑的食物中的污染物

摘要 丙烯酰胺是一种已在欧洲受到管制的工艺污染物，而某些热诱导呋喃衍生物如羟甲基糠醛 (HMF) 和糠醛的毒理学效应仍在修订中。对食品服务（餐厅和学校食堂）提供的 113 种涂层油炸食品中的丙烯酰胺、HMF 和糠醛含量进行了评估。抽样包括用于煎炸的捣碎和裹面包屑的食品，并根据肉制品（火腿和奶酪、鸡块）、鱼制品（鱼条、鱼片）、海鲜（鱿鱼圈）、蔬菜（洋葱圈）和面团（炸丸子）。丙烯酰胺介于 23.8 和 130.4 微克/千克之间，HMF 介于 0.11 和 16.07 毫克/千克之间，糠醛介于 0.01 和 1.04 毫克/千克之间。这些化合物的存在主要限于食物的外部（涂层材料），因为褐变反应在地壳中加速。洋葱圈的浓度明显高于其他正在研究的样品。家庭式（新鲜制作）鸡块的丙烯酰胺含量明显低于工业来源的冷冻半炸鸡块。这一发现表明，通过引入旨在提高适口性的成分或添加剂来增加涂层配方的复杂性，可能会导致热诱导过程污染物的产生。因此，在涂料的工业配方过程中，应仔细考虑涂层食品热处理过程中有害化合物的增加。尽管最近的丙烯酰胺法规 2017/2158 没有提到涂层食品的具体价值或缓解策略，不能忽视它对人群中每日丙烯酰胺暴露的影响。这项研究涉及对西班牙食品服务实际操作条件下过程污染物的首次系统性前瞻性评估。