The presence of acrylamide in foods

V magistrskem delu smo analizirali prisotnost akrilamida v živilih na slovenskem trgu med leti 2010 do 2012. Podatke o vzorčenih izdelkih nam je posredoval ZZV-MB. Cilji raziskave so bili ugotoviti, v katerih živilih je največ akrilamida, ali količina akrilamida v živilih upada in če izmerjene vrednosti presegajo okvirne, ki jih predlaga Priporočilo Komisije Evropskih skupnosti o raziskavi ravni akrilamida v živilih z dne 10.1.2011. Statistično analizo podatkov smo izvedli s programoma EXCEL in SPSS 21.0. Živila so bila razporejena v 10 glavnih skupin, skladno s prilogo Priporočila Komisije Evropskih skupnosti 2010/307/EU. Med 172 analiziranimi vzorci živil so bile najvišje srednje vrednosti v skupinah 2 (krompirjev čips), 293 µg/kg, 7 (kava in kavni nadomestki), 251 µg/kg, in 1 (pomfrit, ki se prodaja pripravljen za zaužitje), 177 µg/kg. Trend zniževanja vsebnosti akrilamida v živilih je opaziti le v skupini 2 (krompirjev čips). Okvirnih vrednosti ni preseglo nobeno živilo. Srednje in najvišje vrednosti akrilamida v živilih iz Slovenije v letih 2010 do 2012 so nižje v vseh skupinah živil v primerjavi z vrednostmi iz Evropske unije v letu 2010 in Velike Britanije v letu 2012.In our Master\u27s thesis we have analysed the presence of acrylamide in the foodstuffs on the Slovenian market between the years 2010 and 2012. We got the data on the sampled food from the Institute of Public Health, Maribor. The objective of our research was to determine which foodstuffs contain the highest levels of acrylamide, if the levels of acrylamide in the foodstuffs is decreasing and if the measured levels of acrylamide exceed indicative values, recommended by the recommendation of the Commission of the European Communities on the survey of acrylamide levels in food, dated 10.1.2011. We did a statistical analysis of the data with programs EXCEL and SPSS 21.0. The foodstuffs were divided into 10 main groups in accordance with the annex of the European Commission recommendation 2010/307/EU. Amongst 172 analysed samples of foodstuffs, the highest mean values were in groups 2 (potato crisps), 293 µg/kg, 7 (coffee and coffee substitutes), 251 µg/kg and 1 (French fries, sold as ready to eat), 177 µg/kg. The downward trend of acrylamide levels in foodstuffs is visible only in group 2 (potato crisps). The indicative values were not exceeded in any foodstuff. The middle and the highest levels of acrylamide in the foodstuffs in Slovenia between the years 2010 and 2012 were lower in comparison to European Union\u27s in 2010 and Great Britain\u27s in 2012, in all groups