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INFORMATION SHEET
Number 12/01 February
2001
Food Standards Agency UK - SURVEY OF 3-MONOCHLOROPROPANE-1,2-DIOL
(3-MCPD) IN SELECTED FOODS
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Introduction
Key Facts
Purpose
Summary
Background
Sampling
Methodology
Results
Interpretation
Conclusions
References
Further Information
Spreadsheet Tables
Introduction
The results of two surveys commissioned by the FSA into
levels of 3-MCPD found in food and food ingredients were published on 1 February.
The majority of samples in both surveys did not contain quantifiable levels of
3-MCPD. Where 3-MPCD was detected it was not at levels that would give cause for
concern and there is no need for consumers to change their diet. Recent toxicological
studies are currently being evaluated and the FSA will inform consumers if the
advice changes.
3-MCPD is a chemical contaminant that can form during food
processing and scientific studies have shown that it can cause cancer in animals.
Until recently, EU and UK expert committees considered 3-MPCD
to be genotoxic and the Food Advisory Committee (FAC) had advised that levels
should be ‘undetectable.’ UK expert committees have concluded in recent studies
that 3-MCPD is not genotoxic and, as a result, the FAC have now advised that levels
be reduced to the lowest technologically possible in all foods.
For the food survey, 300 retail samples were analysed, including
cereal-based products, soups, meat and dairy products. Of these, 70 per cent did
not contain quantifiable levels. The highest levels found were low (0.13mg per
kg) – in cream crackers. The food groups identified as most likely to contain
3-MCPD include biscuits, bread and cooked/cured fish and meat.
Also analysed were 63 food ingredients, including caramels,
meat/yeast/malt extracts and breadcrumbs. There were no quantifiable levels of
3-MCPD in 78 per cent of these samples. The highest level measured was 0.49 mg/kg.
This is higher than the levels in the food survey, but generally these ingredients
constitute less than 2 per cent of the final food product. Even for ingredients
such as malt flour and breadcrumbs, which could constitute up to 10 per cent,
it is still not a cause for concern at the levels found in this survey.
To generate further information that will help reduce 3-MCPD
levels, the Agency is funding a comprehensive project on the origin and formation
of 3-MCPD. A further survey on soy sauces is also currently being carried out
and the results will be available in the next few months.
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- 3-monochloropropane-1,2-diol (3-MCPD) is one of a group
of chemical contaminants known as chloropropanols. It occurs at low levels in
many foods and food ingredients as a result of processing or storage conditions.
- 3-MCPD is a known carcinogen in animals, but recent studies
suggest that it is not genotoxic in-vivo. Further evaluation by expert
committees may permit a limit of exposure to be set.
- 300 retail food samples were analysed in this survey from
five main food groups thought most likely to contain 3-MCPD, including cereal
products, soups, meat products and dairy produce.
- 70 per cent of the foods analysed in this survey did not
contain quantifiable levels of 3-MCPD.
- The survey identified that the food groups most likely
to contain 3-MCPD include baked goods, bread and cooked/cured meat/fish.
- At this stage, there is no need for consumers to change
their diets as a result of these findings. Action is being taken to generate more
information to further reduce exposure.
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When this work was commissioned in 1998, expert committees
both in the UK and Europe advised that 3-MCPD was a genotoxic carcinogen and as
such should be undetectable in foods. 3-MCPD was originally identified as a contaminant
of the savoury ingredient acid-hydrolysed vegetable protein (acid-HVP) and subsequently
in soy sauce. This further survey was set up as a rapid response to the perceived
urgent food safety issue at that time. The food groups chosen for investigation
were those which available information, including the HVP and soy sauce studies,
indicated were the most likely to contain 3-MCPD. The survey was also designed
to identify which food groups were most likely to be major contributors of 3-MCPD
in the diet. A relatively few samples from each food group were taken for analysis
to allow the survey to cover the widest possible range of foods. Hence, no significance
can be attached to the presence or absence of any particular brand as samples
were taken at random in each of the food groups considered. It should therefore
be recognised that the survey results primarily indicate those food groups where
further work is needed to reduce levels of 3-MCPD. Based on new toxicological
evidence, UK experts now consider 3-MCPD remains a potential carcinogen, but not
genotoxic in-vivo. Therefore, the Agency's Food Advisory Committee now
advises the food industry to reduce levels of 3-MCPD in foods to the lowest levels
technologically achievable.
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A survey of 3-monochloropropane-1,2-diol (3-MCPD) in a range
of foods available in the UK has been completed. The analysis of the samples was
conducted by the Central Science Laboratory (CSL) using a validated method of
analysis with a limit of quantification of 0.01 mg/kg. The survey was initially
commissioned to assess the progress made by manufacturers in addressing the Food
Advisory Committee's (FAC) 1996 recommendation1 that 3-MCPD should not be found in any food or ingredients
using a validated method of analysis capable of measuring down to 0.01 mg/kg.
Whilst the survey was in progress the FAC modified its advice, as a result of
data submitted by industry, and recommended that "industry should continue
to take all steps necessary to ensure that 3-MCPD is undetectable (i.e. less than
10 ppb) in foods and, where technologically feasible, in food ingredients as well."2
The survey was mainly undertaken to identify the food groups which might provide
a significant contribution to exposure from the diet. 3-MCPD was not quantified
in 70 per cent (211/300) of food samples. Three of the food sub-groups tested,
breakfast cereals, soups and confectionery, had no quantifiable levels of 3-MCPD
in the samples analysed. Foods with quantifiable levels of 3-MCPD included breads,
savoury crackers, toasted biscuits, burgers and salamis.
Foods which required cooking before consumption were prepared according to the
packet instructions where available or in the absence of such advice by following
typical practice before analysis. If these foods were found to contain 3-MCPD,
uncooked portions which had previously been set aside were then analysed. In all
the cases where 3-MCPD was detected in cooked foods it was also present in the
uncooked food. However, the data were insufficient to say whether cooking contributed
towards the formation of 3-MCPD in food.
The FAC have considered the results of the survey and issued a statement as set
out below.
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3-MCPD is one of a group of chemical contaminants known as
chloropropanols. 3-MCPD was originally identified as a contaminant of the savoury
ingredient acid-hydrolysed vegetable protein (acid-HVP),3 which is produced using hydrochloric acid. In acid-HVP,
components of fats and oils in the starting materials are chlorinated at high
temperature to form chloropropanols. 3-MCPD has since been found to occur at low
levels in many foods and food ingredients,4-7 though the origin and formation of 3-MCPD in these
is not yet fully understood. In addition to the research being sponsored by industry,
the Agency also intends to address this problem and has recently commissioned
a comprehensive research project that is to start shortly.
In 1994, following a review of the available data, the EC Scientific Committee
for Food (SCF) concluded that "3-MCPD should be regarded as a genotoxic carcinogen."8
In line with the SCF's opinion, the FAC recommended in 19961
that "within 18 months, the food industry should take all the steps necessary
to ensure that 3-MCPD cannot be found in any food or ingredients, regardless of
the method of manufacture, when using a validated method of analysis capable of
measuring down to 10ppb, the lowest level of detection currently achievable."
Industry has endeavoured to meet the Committee's advice through individual and
concerted effort and investment.
In 1999, following earlier surveys of 3-MCPD in the savoury food ingredient acid-HVP,5
soy sauce and similar products,6 and supported
by information from the industry, the FAC recognised the difficulty of attaining
such low levels in food ingredients. They subsequently revised their advice and
recommended2 that industry continue to take all steps possible to
ensure that 3-MCPD is undetectable in foods and, where technologically feasible,
in food ingredients as well.
In October 2000, the Committee on Mutagenicity of Chemicals in Food, Consumer
Products and the Environment (COM) considered 3-MCPD in light of two new toxicological
studies, with the following outcome: "The Committee concluded that both the
rat bone-marrow micronucleus test and the rat liver UDS test had been carried
out to an acceptable standard and were negative. Thus the additional information
recommended by the COM as being necessary to provide adequate reassurance that
the mutagenic activity seen in-vitro was not expressed in-vivo had
now been provided.
The Committee agreed that the major urinary metabolite beta-chlorolactic acid
in rats was formed by oxidation of 3-MCPD and that the two new mutagenicity studies
supported the view that reactive metabolites if formed did not produce genotoxicity
in-vivo. The Committee concluded that 3-MCPD can be regarded as having
no significant genotoxic potential in-vivo."9
The FAC considered the COM's new opinion at its meeting in October 2000 and issued
the following advice:
"Previous advice from the Committee on Mutagenicity (COM) and the Committee
on Carcinogenicity (COC) concluded that 3-MPCD has shown mutagenic potential in-vitro
and carcinogenicity in the rat, but that it was not possible to draw firm conclusions
on the mechanism of carcinogenicity. New toxicological studies have been reviewed
by the COM who have revised their advice and stated that 3-MCPD can be regarded
as having no significant genotoxic potential in-vivo. Nevertheless it is
still a carcinogen in animals. The data on 3-MCPD is to be reviewed by the COC
and by international committees and it is anticipated that this will lead to the
establishment of a tolerable daily intake (TDI). Until these considerations have
been completed, the Committee advises industry that they should continue to take
all steps necessary to reduce concentrations of 3-MCPD in foods and food ingredients
to the lowest technologically achievable."10
Following the deliberations of the COM, the Committee on Carcinogenicity (COC)
re-considered its advice and issued a comprehensive statement in December 2000.
It concluded that:
"3-MCPD was unlikely to present a carcinogenic risk to man, provided the
exposure was 1000 times lower than the no observed effect level (NOEL) of 1.1
mg/kg body weight/day for tumourigenicity."11
The data, statements and conclusions of the COM and COC will be reviewed by the
SCF and by the Joint Food and Agriculture Organization of the United Nations/World
Health Organization Expert Committee on Food Additives (JECFA) in 2001. It is
anticipated that this will lead to a Tolerable Daily Intake being set by the end
of 2001.
The survey described here was conducted to assess the levels of 3-MCPD in several
different food groups which had previously been shown to contain 3-MCPD, foods
likely to contain 3-MCPD formed during processing and foods containing compounds
which are potential 3-MCPD precursors. All the samples analysed were obtained
from retail outlets. The Food Standards Agency has also conducted a survey of
the levels of 3-MCPD in food ingredients; this is to be reported concurrently
with these results.
The process of planning, conducting and preparing to report this survey has been
a consultative one with industry. As a result, the Food and Drink Federation Retailer
3-MCPD Liaison Committee have issued the following statement:
"The food industry, embracing both food manufacturing and retailing interests,
has undertaken a substantial programme of work flowing from the FAC's recommendation
in October 1996. The industry has been at the forefront of activities to reduce
levels of 3-MCPD in manufactured ingredients and foods. Research has been encouraged
and technically supported, extensive analytical surveys commissioned and best
practice shared.
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As a result, much new data have been generated
enabling the various sectors of industry involved in this collective activity
to reduce consumer exposure in line with the advice of the FAC. To date achievements
include:
- Improved knowledge of the occurrence of 3-MCPD in foods
and ingredients.
- Improved knowledge of the conditions which influence the
production of 3-MCPD.
- Reducing levels of 3-MCPD in foods and ingredients; e.g.
HVP, soy sauce.
- Introduction of alternative food contact materials to
reduce migration of 3-MCPD into foods such as tea and salami.
It is acknowledged that, potentially, more could be achieved
when the mechanism of how 3-MCPD occurs in ingredients and foods is fully understood.
Nevertheless, in the short term there is no identifiable technical solution for
certain products.
Industry's commitment to the objectives set out above, and its desire to work
closely and collaboratively with Government, illustrate the priority it accords
to food safety and protection of the consumer. The results of the FSA survey usefully
complement the studies carried out by industry, have confirmed the low incidence
and levels found currently and will assist in directing the continuing endeavours
of industry and Government to minimise consumer exposure to 3-MCPD."
In line with the guidelines for planning and reporting surveys, manufacturers
whose products were found to contain quantifiable levels of 3-MCPD, i.e. at or
above 0.01 mg/kg, were sent details of their individual results and invited to
submit comments of up to 200 words. Annex 1.
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300 samples from 5 food groups, namely; cereal products, dairy
produce, meat and fish products, soups and miscellaneous foods, were purchased
from representative retail outlets in the York area, between November 1999 and
May 2000. A full list of these and their brand names were placed on the Agency's
website.12 Descriptions of analysed samples are
reported in Table 8. The absence of a particular brand from
this table means only that the product was not included in the survey. The foods
studied included food types shown previously to contain 3-MCPD (e.g. salami, cheese
and malt extracts), foods likely to contain 3-MCPD formed during processing (pre-cooked
meals) and foods containing compounds which are potential 3-MCPD precursors. A
limited study of the effect of domestic cooking on levels of 3-MCPD has indicated
that this too may be a contributory factor.13
Hence some samples, e.g. burgers and bacon, which are cooked prior to consumption
were analysed before and after cooking.
Samples of 500 g minimum weight were purchased. Where more than one packet was
required samples having the same batch code and/or use-by date were purchased.
All samples were stored frozen, cool or dry as appropriate. Samples for any necessary
future analysis were retained as required by the current guidelines for planning
and reporting surveys.14 Foods which did not require
cooking were divided into three portions, with one being used for analysis and
the other portions being retained. For products which required cooking at least
three packets were purchased with one pack being cooked as instructed and an unopened
pack being retained for any required subsequent re-analysis. Cooked foods were
prepared according to the packet instructions. Where 3-MCPD was detected in the
cooked sample, the third packet was analysed uncooked.
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Analyses were carried out using a validated and accredited
gas chromatographic method (GC-MS) for the determination of 3-MCPD15 with a limit of quantification of 0.010 mg/kg. This
limit was the lowest common level at which 3-MCPD could be quantified in all the
food matrices tested in this survey. It was based on the limits of detection measured
in the collaborative trial of this method.15 An internal standard of deuterated 3-MCPD (d5-3-MCPD)
was added to a known amount of sample followed by saline solution and the mixture
blended to a homogenous consistency.
After sonication or centrifugation, depending on sample type, the sample was thoroughly
mixed with diatomaceous earth. This mixture was transferred to a glass chromatography
column and the non-polar components eluted using diethyl ether. The sample extract
was concentrated under rotary evaporation to a small volume. A portion of the
extract was then derivatised using n-heptafluorobutyrlimidazole. The derivatised
sample was analysed by GC-MS with selected ion monitoring of 3-MCPD, m/z 253,
275, 289, 291, 453 and d5-3-MCPD, m/z 257, 456.
Samples were analysed in batches comprising up to 17 samples, a reagent blank,
a soy sauce reference material and a matrix reference material appropriate to
each food group. Details of this quality assurance procedure are given in Annex
2.
The measurement uncertainty of the reported results was estimated as described
in Annex 3.
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Table 1 is a summary of the results;
it classifies the samples in their constituent food groups and gives details of
the maximum levels of 3-MCPD reported in each sub-group. The full data are presented
in Tables 2-7, where reference is also made to the applicable
measurement uncertainty. Table 8 contains all the details
of the 300 samples purchased as part of the survey.
3-MCPD was not reported in 211 of the 300 (70 per cent) and was quantified in
89 of the 300 (30 per cent) food samples using a method with a limit of quantification
of 0.010 mg/kg. The limit of quantification being the level at which the analytical
methodology has confidence in the result, it is always greater than the limit
of detection. For any analytical method each result reported is the best estimate
for that sample, it is always qualified by the measurement uncertainty, e.g. x
mg/kg plus or minus y mg/kg. (See Annex 2)
49 of the 106 (46 per cent) samples classified in the cereal products food group
(Table 2) had quantifiable levels, though none of these were
breakfast cereals. The highest level of 3-MCPD observed in the survey was in a
sample of cream crackers. 3-MCPD was quantified in 4 of the 35 (11 per cent) samples
of dairy products (Table 3), 26 of the 63 (41 per cent) samples
of meat products (Table 4) and in 10 of the 62 (16 per cent)
samples of miscellaneous foods (Table 5). None of the 34 soup samples contained 3-MCPD at quantifiable
levels (Table 6).
Of the samples which required cooking before consumption and which were thus cooked
before analysis only the chargrilled burgers, two bacon samples and a flame grilled
chicken sample contained quantifiable 3-MCPD. Analysis of uncooked samples of
these foods showed that 3-MCPD was also present at quantifiable concentrations
in the uncooked food. None of the crumpets, soups, sauces or pizzas which were
cooked prior to analysis were found to contain quantifiable 3-MCPD (Table
7).
The FAC considered the results of this work in the light the latest toxicological
advice and made the following statement:
"The Committee welcomes the fact that 70 per cent of samples did not contain
quantifiable levels of 3-MCPD. The Committee commends industry's efforts to deal
with this contaminant and urges them to continue to work with the Food Standards
Agency to identify the origin of the contamination in food groups where quantifiable
levels of 3-MCPD were found, thus enabling concentrations to be further reduced
to the lowest technologically achievable in all foods. The situation should be
reviewed once the SCF and JECFA have considered whether it is possible to set
a Tolerable Daily Intake for this contaminant."
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The origin and formation of 3-MCPD is not yet fully understood.
The Agency intends to address this problem by commissioning a comprehensive research
project, which is to start shortly. The results from this survey will help to
identify food groups and processes that will need to be considered as part of
this work.
The objective of this survey was to identify those food groups where further work
is needed to reduce levels of 3-MCPD. These results indicate that the ingredients
and/or processing conditions of most savoury crackers and toasted biscuits often
lead to the formation of 3-MCPD. A smaller proportion of other wheatflour based
products such as biscuits, cakes, pies and breads were also found to contain 3-MCPD.
However breakfast cereals, many of which contained wheat or wheat products and
some of which may have been toasted during processing, did not contain 3-MCPD.
3-MCPD was quantified in samples of smoked salmon and anchovies; in contrast none
of the battered or breaded fish products analysed contained quantifiable 3-MCPD.
Processed fish require further investigation. The components and/or processing
of cooked/cured meats, chargrilled burgers and salamis also appear to enhance
the formation of 3-MCPD. These foods also warrant further investigation.
Where foods were found to contain 3-MCPD after cooking, uncooked samples were
also analysed. 3-MCPD was also quantified in all these uncooked samples and the
cooking process did not have a clear effect on the formation of 3-MCPD.
3-MCPD was not found in foods such as soups and sauces in which it was thought
likely to be detected due to the presence of savoury ingredients, such as HVP.
This may be explained by manufacturers moving away from the use of acid-HVP to
enzyme-HVP as an ingredient; 3-MCPD is not formed in the production of the latter.
Following the recent considerations of the COM and COC, it has been suggested
that a dietary exposure assessment might be undertaken. Until the TDI is available
it is not possible to interpret or assess any estimation of dietary intake. The
NOEL figure identified by the COC merely takes into account the carcinogenicity
and does not include any other toxic effects that might be produced by 3-MCPD.
In June 2001, JECFA will evaluate the full toxicological implications of 3-MCPD.
The results of this survey will be supplied to JECFA to assist in their deliberations
which it is anticipated will result in the setting of a tolerable daily intake
(TDI) for 3-MCPD; it would be premature to anticipate their advice.
In addition the amount of published work investigating levels of 3-MCPD in foods
to date is minimal; hence the data available are extremely limited. For example,
some of the food groups in the survey had less than ten samples taken, which prohibited
the estimation of batch-to-batch and brand-to-brand variation. It would be inappropriate
to take these few results as anything more than indicative of the possible trends
in 3-MCPD occurrence. Before an assessment of dietary intake can be carried out
a more comprehensive data set needs to be available. To this end, a European Scientific
Co-operation Task (SCOOP) has been set up, with the UK as joint co-ordinator,
which will collect and collate information on the levels of 3-MCPD in foods. This
is due to be completed early in 2002.
Furthermore, the limited data currently available suggest that some forms of domestic
cooking can result in an increase in the levels of 3-MCPD observed in food.13
The Agency has recently commissioned a short research project which will investigate
this further. Again, a comprehensive data set is necessary before a robust dietary
intake estimation can be made.
It is anticipated that the coincidence of the setting of a TDI, the completion
of the SCOOP task and data from the research project on domestic cooking will
enable a robust and informed intake assessment to take place at that time.
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Of the 300 food samples analysed 70 per cent had no quantifiable
levels of 3-MCPD. However, the results also confirm that 3-MCPD may be present
in a wide range of foods although the mechanism of its formation is not fully
understood. The Agency has commissioned a comprehensive research project, due
to start in April 2001, which will address this issue. Results indicate that the
occurrence of 3-MCPD is erratic within the food groups in which it has been found
and further investigation is needed. 3-MCPD was not quantified in some of the
foods in which it has previously been found; this confirms the efforts industry
has made to reduce the levels of 3-MCPD in these foodstuffs in line with the FAC
recommendation. The Food Standards Agency and industry continue to work towards
a reduction in levels of 3-MCPD in food.
Summary of Units
Milligram (mg): one thousandth of a gram
Kilogram (kg): one thousand grams
Milligrams per kilogram (mg/kg)
ppb: parts per billion
m/z: mass/charge
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1. Food Advisory Committee,
Update on chloropropanols present in protein hydrolysates, Press Release 13/96,
1996.
2. Food Advisory Committee, Recent developments
on 3-monochloropropane-1,2-diol (3-MCPD) in food and food ingredients, Press
Release 5/99, 1999.
3. Velisek, J. D., Davidek, J., Kubelka,
V., Janicek, G., Svobodova, Z and Simicova, Z. New Chlorine Containing Organic
Compounds in Protein Hydrolysates. Journal of Agricultural and Food Chemistry,
1980, 28, 1142-44.
4. Collier, P. D., Cromie, D. D. O. and Davies,
A. P. Mechanism of formation of chloropropanols present in protein hydrolysates.
Journal of the American Oil Chemists Society, 1991, 68, 785-790.
5. Survey of 3-monochloropropane-1,2-diol
(3-MCPD) in acid-hydrolysed vegetable protein. Food
Surveillance Information Sheet no. 181, 1999.
6. Survey of 3-monochloropropane-1,2-diol
(3-MCPD) in soy sauce and similar products. Food
Surveillance Information Sheet no. 187, 1999.
7. Macarthur, R., Crews, C., Davies, A.,
Brereton, P. and Harvey, D. 3-monochloropropane-1,2-diol (3-MCPD) in soy sauce
and similar products available from retail outlets in the UK. Food Additives
and Contaminants 2000, 17(11) 903-906.
8. European Commission Opinion on 3-monochloropropanediol
(3-MCPD), expressed on 16 December 1994. Reports of the Scientific Committee for
Food. Food Science and Techniques, Thirty-sixth Series, 1995, 31-33.
9. http://www.doh.gov.uk/mcpd2.htm
10. http://www.foodstandards.gov.gsi.uk/
committees/fac/Summary.htm
11. http://www.doh.gov.uk/mcpd1.htm
12. http://www.foodstandards.gov.uk/pdf_files/
survey.pdf
13. The effects of cooking on the level
of 3-monochloropropane-1,2-diol (3-MCPD) in foods. CSL Report FD 98/60.
14. http://www.foodstandards.gov.uk/maff/
archive/food/foodsaft.htm
15. Determination of 3-monochloropropane-1,2-diol
in food and food ingredients using mass spectrometric detection: Collaborative
trial. CSL Report FD 97/95
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Mrs Sue Johns
Food Standards Agency
Contaminants Division
PO Box 31037
Room 210, Ergon House
17 Smith Square
London SW1P 3WG
Tel: +44 (0) 20 7238 6772
Fax: +44 (0) 20 7238 5331
E-mail: sue.johns@foodstandards.gsi.gov.uk
A full report of this survey is held in the Library at
Nobel House, 17 Smith Square, London, SW1P 3JR; Tel: +44 (0) 20 7238 6575. If
you would like to consult a copy, please contact the Library giving at least 24
hours notice or, alternatively, copies can be obtained from the Library; a charge
will be made to cover photocopying and postage.
Further copies of this Information Sheet can be obtained from:
Food Standards Agency
Information Centre
PO Box 31037
Room 303b, Ergon House
17 Smith Square
London SW1P 3WG
Tel: + 44 (0) 20 7238 6223
Fax: + 44 (0) 20 7238 6330
Email: information.centre@foodstandards.gsi.gov.uk
Copies of the statements from the Committee on Mutagenicity of Chemicals in Food,
Consumer Products and the Environment and the Committee on Carcinogenicity of
Chemicals in Food, Consumer Products and the Environment the can be obtained from:
Khandu Mistry
Room 692D Skipton House
80 London Road
London SE1 6LH
Tel: +44 (0) 20 7972 5020
Fax: +44 (0) 20 7972 5156
Email: Khandu.Mistry@doh.gsi.gov.uk
Further information on the work of the Food Advisory Committee (FAC) can be obtained
from:
Mr John Caseley
FAC Secretariat
PO Box 31037
Room 224, Ergon House
17 Smith Square
London SW1P 3WG
Tel: + 44 (0) 20 7238 6267
Fax: + 44 (0) 20 7238 6263
Email: john.caseley@foodstandards.gsi.gov.uk
Table 1: Summary of Results of Survey
of 3-MCPD in Foods
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version of Table 1
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Table 2: 3-MCPD Levels in Cereal Class
Foods
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version of Table 2
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have any other spreadsheet package)
Table 3: 3-MCPD Levels in Dairy Class
Foods
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have any other spreadsheet package)
Table 4: 3-MCPD Levels in Meat Class
Foods
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version of Table 4
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have any other spreadsheet package)
Table 5: 3-MCPD Levels in Miscellaneous
Class Foods
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Table 6: 3-MCPD in Soup Class Foods
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Table 7: 3-MCPD Levels in Laboratory-Cooked
and Uncooked Foods
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Table 8: Sample Details
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These pages were last updated on 31 January 2001
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