@article{article_310960, title={ACRYLAMIDE: THE ISSUE OF FOOD SAFETY}, journal={The Turkish Journal Of Occupational / Environmental Medicine and Safety}, volume={Volume 2}, pages={234–234}, year={2017}, author={Mutlu, Ekrem and Yetgın, Senem}, keywords={ACRYLAMIDE: THE ISSUE OF FOOD SAFETY}, abstract={<p class="MsoNormal" style="text-align:justify;line-height:150%">Acrylamide, CH2=CH-CONH2 (Mol. Wt. 71.08 g/mol), is a well-known synthetic polymer used in the production of poly (acrylamide). It is a white crystalline solid, odorless, has low vapor pressure and melting point of about 85 <sup>o </sup>C. It is extensively used in certain industrial processes such as making paper, dyes, and plastics, and in treating drinking water and wastewater. However, acrylamide is a potentially toxic and cancer-causing substance naturally present in uncooked food and produced when starch-rich foods are cooked at high temperatures. It is a natural by-product of the cooking process which include baking, frying, grilling and toasting especially at temperatures over 120 <sup>o </sup>C. There is an outcry from international communities to determine if acrylamide has harmful human health effects and suggest potential measures to put in place to regulate its use. <o:p> </o:p> </p>}, number={İssue 1 (1)}, publisher={Engin TUTKUN}