Acrylamide in potato snacks products on the Serbian market: levels and variability

Vladimir Korićanac; Danijela Vranić; Dejana Trbović; Nikola Borjan; Biljana Pećanac

doi:10.18485/meattech.2025.66.3.100

Vladimir Korićanac Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0009-0001-7772-8636
Danijela Vranić Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0000-0002-7192-488X
Dejana Trbović Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0000-0001-9357-7789
Nikola Borjan Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0000-0003-4067-3755
Biljana Pećanac Veterinary Institute of the Republic of Srpska “Dr Vaso Butozan”, Banja Luka, Bosna and Herzegovina

DOI: https://doi.org/10.18485/meattech.2025.66.3.100

Keywords: acrylamide, potato snack products, LC-MS/MS, food safety, regulatory compliance

Abstract

The occurrence and levels of acrylamide (AA) in commercially available potato snack products from the Serbian market were investigated. A total of 205 samples, including potato crisps, snacks, crackers and other potato products from potato dough, were tested using a modified QuEChERS extraction method followed by LC-MS/MS. Statistical processing of the data allowed the assessment of AA distribution, compliance with regulatory limits, and identification of samples exceeding the permitted maximum of 750 µg/kg. AA concentrations varied widely, ranging from 133.4 to 2816.0 μg/kg, with 36 samples (17.56%) above the legal threshold. The variability reflects differences in raw materials, recipe formulations, and thermal processing conditions. The results highlight the need for ongoing monitoring and implementation of mitigation strategies to reduce dietary exposure to acrylamide.