Abstract

n present scenario acrylamide concentration in processed food products have become a very serious health issue. The world health organization (WHO) and the scientific committee for food (SCF) of the European Union also confirmed this concern. In laboratory scale, it was found that acrylamide causes tumors in animals. It is even present in processed food free of microbes indicating the absence of microbial role in acrylamide formation. This study was aimed to determine the concentration of acrylamide in the microbe free processed food products available in open market. In order to determine the acrylamide concentration, three bakery items and three fried chips from three different brands were analyzed. GC-MS technique was employed for the analysis. The overall distribution of acrylamide concentration was found to be maximum in Kurkure followed by Lays and minimum was found to be in banana chips. The processed food is found to be a health hazard to the consumer and discretion of usage could minimize its impact.

Key words: Processed food, GC-MS, acrylamide, microbes, carcinogen, health hazard.