Table of contentsNo articles Pages1 Table of contents 12 Introduction 23 Toxic substances formed during food processing 3~93.1 Acrylamide 33.2 Polycyclic aromatic hydrocarbons 4~53, 3 Nitrosamine 5~63.4 Benzene 73.5 Chorium compounds 83.6 Amino acid pyrolysates 94 Conclusion 105 References 11IntroductionFor most foods, the quicker they spoil, the healthier they are. However, in the context of globalization, the rapid invention of technologies and the changing eating habits of humanity, we need our food to last as long as possible. In an effort to increase the shelf life of foods, the food industry has created an era of consumer convenience through packaged, preserved, emulsified, pasteurized, sterilized, irradiated, chemically modified foods and all manner of techniques food processing. Food processing needs are simple because live foods contain a dense amount of nutrients and will perish within days or even weeks, while processed foods can last for months or even years due to disposal. of all micro-organisms, enzymes, oxygen and moisture from food. The development of food processing technology has indeed greatly expanded the potential of food supplies in the modern era. Despite the benefits of longer storage, some advice advises us to avoid processed foods as much as possible. At this point, we're wondering what processed foods are and why it's so important to avoid them. A broad definition of a “processed food” is a food that has been altered from its natural raw state. Processed foods are foods that have been chemically modified by additives such as flavors, flavor enhancers, binders, colors, fillers, preservatives, stabilizers, emulsifiers, etc., or have been manufactured by combining them or using other processing methods. Just take a look at some processed foods that can be bad for your health. Breads and pastas made with refined white flour instead of whole grains to improve their appearance but result in a high glycemic index, high-calorie snacks like chips and candy that contain a high amount of MSG and fat, cereals Breakfast foods such as TRIX which are high in sugar cause obesity in most children. In order to make processed foods healthier, we can reduce salt, MSG, fats, colors, additives, etc. during food processing. However, we may be overlooking something more important. These are the toxic substances formed during food processing. The formation of toxic substances is closely related to the composition of foods and the type of processing methods. In the following review, we will learn about its appearance, properties, effect and regulation on 6 selected toxic substances commonly found in the foods we consume.Toxicants formed during food processingAcrylamideAcrylamide is a solid odorless, colorless crystalline crystal that forms in many foods. cooked or processed at temperatures above 120°C, especially in foods high in carbohydrates.