Acrylamide content in potato chips in 2024: monitoring on the production site

Aleksandar Bajčić; Radivoj B. Petronijević; Ognjen Krnjaja

doi:10.18485/meattech.2025.66.3.17

Aleksandar Bajčić Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0000-0003-2923-4137
Radivoj B. Petronijević Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0000-0002-3901-3824
Ognjen Krnjaja Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0009-0005-2242-0457

DOI: https://doi.org/10.18485/meattech.2025.66.3.17

Keywords: Acrylamide, reducing sugars, total sugars, asparagine

Abstract

The presence of acrylamide, a probable human carcinogen, in thermally processed potato products remains a significant food safety concern. This study monitored acrylamide levels in 336 potato chips (crisps) collected throughout 2024 directly from the production site. A subset of 41 samples with known production parameters was used for screening to evaluate the impact of chemical and processing variables. Statistical analysis using contrast screening revealed that, among the factors examined, the content of reducing sugars had the strongest linear correlation with acrylamide levels. Moreover, synergistic quadratic effects between reducing sugars and both frying and blanching temperatures were observed, significantly influencing acrylamide formation. Contingency analysis showed no substantial difference in acrylamide content outcomes between the two predominant potato cultivars, Opal and Sinora. However, a notable shift in acrylamide levels occurred after August 2024, correlating with a change in the potato lot, suggesting the strong influence of agronomic and storage conditions. The study underscores the importance of continuous monitoring and comprehensive traceability in chips production to control acrylamide levels, in line with EU Regulation 2017/2158. These findings can support mitigation strategies, including the selection of potato varieties, temperature control and process optimization, ultimately contributing to enhanced food safety and regulatory compliance.