Chemistry of Food Processing: Acrylamide in (Ultra-Processed) Food-A RASFF-Based Assessment

Chemical hazards generated during food production and processing represent a major food safety concern because of their toxic and carcinogenic potential. This study investigated the occurrence and distribution of acrylamide reported through the EU Rapid Alert System for Food and Feed (RASFF) alongside research data to evaluate temporal trends, food categories at risk, and the implications of current regulatory and mitigation measures. A total of 98 notifications were identified between 2009 and 2025, with a marked increase following the implementation of EU regulatory measures in 2017 and 2019. However, consistently high numbers of notifications were observed only during the final three years of the study period. Acrylamide was predominantly associated with thermally processed foods, particularly cereals and bakery products, and prepared dishes and snacks. The geographical distribution of notifications partially reflected established production and trade patterns, with Bosnia and Herzegovina, Serbia, Ukraine, and the Netherlands representing the most frequently reported countries of origin. Classification of the reported products according to the NOVA system, combined with RASFF risk decisions and notification classifications, revealed a marked concentration of high-risk notifications in ultra-processed foods. These products accounted for 85.7% of notifications classified as posing a serious risk and 77.3% of alert notifications, underscoring their disproportionate contribution to acrylamide-related food safety concerns. Overall, the findings demonstrate that, despite the implementation of regulatory measures and mitigation strategies, acrylamide remains a persistent challenge throughout the food chain, highlighting the need for continuous monitoring, enhanced analytical surveillance, and more effective mitigation approaches.