Increased acrylamide levels in blackened olives from Spain
- Classification
- Non-compliance notification
- Risk
- No risk
- Category
- fruits and vegetables
- Hazard
- acrylamide high level - {industrial contaminants}
- Origin
- Spain
- Notifier
- Germany
What is this? Some blackened olives from Spain have higher than normal levels of a chemical called acrylamide.
What's happening? Germany found too much acrylamide in these olives. Acrylamide can form when foods are cooked at high heat.
Does this affect me? If you bought blackened olives from Spain, you may have some at home.
What should I do? Stop eating them and return them to the store. Ask your pharmacist or doctor if you feel unwell.
🤖 This plain-language summary is automatically generated from the official agency notice using AI. It is for general information only — not medical advice. For decisions about your health, always consult a pharmacist or doctor and read the official source linked below.
🔬 Medical / technical details (for professionals)
Classification: Non-compliance notification · Risk: No risk · Category: fruits and vegetables · Hazard: acrylamide high level - {industrial contaminants} · Origin: Spain · Notifier: Germany
All information on this page comes from the official agency notice. We translate and summarise it; we don't add or edit facts.
