Testing foods: General issues

• Are we using an appropriate method to test for acrylamide?

• What is the goal of the sampling?

  • Exposure estimation (need occurrence information first)
  • Help the formation research by describing variation related to
    • Ingredients
    • Processing

• Where to start and where to end?

• What foods contribute the most to exposure?

• What approach should have higher priority now?

  • Exposure assessment leading to regulatory actions?
  • Occurrence variation leading to process improvements?
  • Find out where it is to be sure we don't miss the big picture?