The Fresh Produce Consortium (FPC) and British Potato Council (BPC) are raising serious concerns over acrylamide and new draft potato storage proposals from the Food Standards Agency (FSA).

Both organisations fear some of the recommendations could have a considerable impact on the way that potatoes are stored and prepared in the UK. Acrylamide is a naturally occurring food chemical which is formed when food with high carbohydrate levels is cooked at high temperatures. Its impact on human health is still unclear and subject to ongoing research. Acrylamide is formed from the amino acid aspargine and certain sugars. When potatoes are stored at low temperatures starch converts to these sugars and potatoes that have been stored at low temperatures are more likely to produce higher levels of acrylamide when cooked.

“The code of practice is suggesting that potatoes should not be stored at temperatures below 6° C and the potato industry is very concerned about this,” said FPC ceo Nigel Jenney. “This proposal would significantly undermine the considerable

investment in refrigerated storage facilities made in the UK and disadvantage those suppliers of potatoes whose crop is stored in facilities exposed to ambient environmental temperature drops below 6°C.”

The consortium is writing to the FSA to express its concerns. “Whilst many of these recommendations are compatible with managing processing crops, they are not commercially practicable for the fresh sector,” the letter states. “There is a risk that if the code is adopted and the recommendations of Codex are subsequently not followed, adverse publicity could affect the whole industry as potatoes may no longer be considered as healthy and nutritious. If potatoes are not stored in a refrigerated atmosphere then sprout suppressant chemicals are required to prevent the tubers sprouting. Using such additives is simply not consistent with the requirements of modern consumers who are increasingly concerned about food residues.”

Topics