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Process contaminants are harmful by-products unintentionally generated in food during processing or cooking methods such as heating, drying, and fermentation (EFSA, 2008; FDA, 2024). Thermal process contaminants, including acrylamide (AA), heterocyclic amines (HCAs), and polycyclic aromatic hydrocarbons (PAHs), are formed in foods during high-temperature cooking processes such as frying, baking, roasting, and grilling, posing signifcant health risks to both human and animal consumers (Feng et al., 2025).

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Contaminants related to high-temperature processing of food

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  • 发表日期：

    2025年

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  • Youngsun Lee,
  • Hoonjeong Kwon

摘要

Process contaminants are harmful by-products unintentionally generated in food during processing or cooking methods such as heating, drying, and fermentation (EFSA, 2008; FDA, 2024). Thermal process contaminants, including acrylamide (AA), heterocyclic amines (HCAs), and polycyclic aromatic hydrocarbons (PAHs), are formed in foods during high-temperature cooking processes such as frying, baking, roasting, and grilling, posing signifcant health risks to both human and animal consumers (Feng et al., 2025).