Etude descriptive de la formation d’acrylamide dans quelques aliments à risques industriels et domestiques en Côte d’Ivoire

Abstract

The risks of acrylamide formation in certain domestic foods (potatoes, yams, plantains) and industrial foods derived from coffee and cocoa, consumed in Côte d'Ivoire, have been assessed. This study was carried out on the basis of a descriptive survey of the manufacturing methods, methods and conditions of food preparation in industrial, training or research structures, as well as in collective catering facilities. The main risk factors for the formation of edible acrylamide in situ are temperature (above 120 °C) and the duration of industrial (roasting) or domestic (frying, grilling, baking) heat treatments. These risks are higher for potato fries and coffee derivatives. The analysis of industrial and domestic food processing methods can make it possible to determine indicators for implementing measures to prevent or reduce the risk of dietary acrylamide formation.