Effect of high-pressure thermal sterilization (HPTS) on the reduction of food processing contaminants (e.g., furan, acrylamide, 3-MCPD-esters, HMF)

Abstract In this chapter the occurrence and risk of different food processing contaminants, like HMF, furan, 2- and 3-methyl furan, acrylamide, 3-MCPD-esters will be discussed. Further, the influence of high-pressure thermal sterilization on these compounds will be explained based on current knowledge of the involved chemistry. The current benchmark of innovative chemical analysis, with which the amounts of the compounds can be monitored in foods, will be introduced. Lastly, a short overview will be given how legislators want to introduce guidelines for the occurrence/amounts of certain compounds in foods.