John Roach Food and Drug Administration Office: 301-436-1993 FAX: 301-436-2624 E-mail: john.roach@cfsan.fda.gov Job Title: Mass Spectrometrist M.Sc. in Chemistry from Auburn University

Speaker: John Roach, Food and Drug Administration, College Park, MD 20742

Topic: Detection and Occurrence of Acrylamide in U.S. Foods by ESI LC-MS/MS - Video (running time 00:46:57) ^*

Place: Building 549, Auditorium, NCI at Frederick, Frederick, MD

Time: Tuesday, February 11, 2003, at 2:00 PM

Abstract: Should you super-size your fries? Forget the calories, salt, and trans fatty acids. Recent data from many international food agencies suggest that acrylamide is produced by cooking at high temperature. Acrylamide is neurotoxic, genotoxic, and probably a human carcinogen. Is this something we are eating? Get the inside story about the Food and Drug Adminstration's hunt for acrylamide in food. Learn about aqueous room temperature extraction, solid-phase extraction (SPE) cleanup and analysis by liquid chromatography-mass spectrometry/mass spectrometry (LC-MS/MS). See if your favorite foods are in the data obtained for more than 300 products representing 35 different food types. Hear how variability in analyte levels in certain food types suggests that it may be possible to reduce acrylamide levels in those foods. Consider that consumer preferences in food preparation are a significant factor in the occurrence of acrylamide in food.

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