Consumption of a glass (250 ml) of prune juice at a level of 250 μg kg −1 would provide a 62.5 μg intake of acrylamide. Even higher values were reported for a particular variety of German dried pear. The levels of acrylamide in prune juice reported in the United States ranged from 138 to 268 μg kg −1 and in pitted prunes themselves from 31 to 87 μg kg −1. 2007 United States Food and Drug Administration 2009), has not led to further significant investigation into the formation of acrylamide at lower temperatures. 2004) and subsequent findings of the presence of acrylamide in products such as dried fruits and prune juices ( Amrein et al. However, instances of acrylamide formation at low temperatures, such as its artefactual formation during Soxhlet extraction of potato chips in methanol at 65☌ ( Pedersen and Olsson 2003 Grob et al. The minimum temperature required for the formation of acrylamide was often quoted as being about 120☌.

2000, 2002 Rosen and Hellenas 2002) initial and subsequent investigations concluded that relatively high temperatures are necessary for its formation in foods. When acrylamide was detected in foods for human consumption ( Tareke et al.

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