A survey of retail Turkish foods was conducted for acrylamide using an in-house validated LC-MS method. The recoveries obtained for a variety of food matrices ranged between 81.2 and 96.8% for a spiking level of 500 ng g(-1). The limit of quantification was determined as 15-20 ng g(-1) depending on the food matrix in the basis of a signal-to-noise ratio of 5. A total of 120 food samples were analysed for acrylamide. The mean acrylamide levels in different food groups were in the order: crackers>potato chips>biscuits>cakes>baby foods>corn chips>cookies>breakfast cereals>breads>grilled vegetables>wafers>chocolates. The crumb of bread was free of acrylamide, whilst significant concentrations were found in the crust.
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Şenyuva et al. (2005) studied this question.
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