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Acrylamide as a contaminant

Acrylamide is a chemical that naturally forms in starchy food products during high-temperature cooking, including frying, baking, roasting and also industrial processing, at +120 °C and low moisture. The main chemical process that causes this is known as the Maillard Reaction; it is the same reaction that ‘browns’ food and affects its taste. Acrylamide forms from sugars and amino acids (mainly one called asparagine) that are naturally present in many foods. Acrylamide is found in products such as potato crisps, chips, bread, biscuits and coffee. It was first detected in foods in April 2002 although it is likely that it has been present in food since cooking began.

Regulatory Information

EU Legislation

Contaminants Framework Regulation: Regulation No. 315/93/EEC, as amended

Hygiene Legislation: Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs, as amended

Commission Regulation (EU) 2017/2158 of 20 November 2017 establishing mitigation measures and benchmark levels for the reduction of the presence of acrylamide in food

Maximum levels for certain contaminants in foodstuff are laid down in Commission Regulation (EU) 2023/915 (it opens in a new tab), as amended

Monitoring Recommendation: Commission Recommendation (EU) 2019/1888 of 7 November 2019 on the monitoring of the presence of acrylamide in certain foods

Sampling & Analysis Regulation: Commission Regulation (EU) 2017/2158

Available EU guidance documents:

  • Guidance on the implementation of Commission Regulation (EU) 2017/2158 establishing mitigation measures and benchmark levels for the reduction of the presence of acrylamide in food

Other information:

Increased Control Measures: For potentially applicable emergency measures and temporary increased controls, please see the section on Imports.

National Legislation

S.I. No. 218 of 2010 as amended (S.I. No. 276 of 2012, S.I. No. 348 of 2012, S.I. No. 380 of 2013, S.I. No. 143 of 2014, S.I. No. 329 of 2016, S.I. No. 377 of 2017)