High-temperature processing ensures industrial sterility of the finished product, which guarantees its microbiological safety for the consumer. However, the effect of heat treatment increases the likelihood of the formation of potentially hazardous substances in meat-based canned goods.
In 2002, Swedish scientists first discovered acrylamide in a number of food products, which is formed in some food products during heat treatment as a result of the interaction of carbohydrates and proteins at a temperature of 120 °C and above. The main source of nitrogen in the formation of the acrylamide molecule is the amino acid asparagine, which reacts with reducing sugars during heating.
The toxicity of acrylamide is due to its low molecular weight, small molecule size, high solubility in water, as well as the relatively easy penetration of acrylamide into the human body through the gastrointestinal tract and skin.
Source: Food industry
Based on studies conducted in different countries, FAO/WHO concluded that the safe intake of acrylamide with food is 1 μg per 1 kg of body weight per day.