Formation and inhibition of associated hazardous compounds in thermal-processed foods under raw material-adapted processing conditions.

The increasing demand for thermally processed foods has raised concerns over processing-induced food toxicants. Acrylamide, 5-hydroxymethylfurfural, and 13 heterocyclic aromatic amines were quantified in 110 thermal-processed foods (including 81 seafood,7 poultry,11 livestock, 8 flour, 3 starch) to assess variations across raw materials, processing methods, and spice additions. Flour-based foods exhibited the highest 5-HMF levels, with cookies' concentrations at least 30-fold greater than others (P < 0.05); starch-based foods, particularly potato products, were most prone to AA formation (266.40 ± 4.48 μg/kg); while meat products, notably mutton, exhibited the highest HAA concentrations (236.79 ± 5.30 μg/kg). Roasting was the dominant thermal method across all food types, enhancing 5-HMF formation in flour-based products and AA formation in starch-rich foods. For meat products, high-temperature sterilization favored HAAs formation in seafood, while roasting increased HAAs in livestock and poultry. Spice addition effectively inhibited hazardous compound formation in thermal-processed seafood and livestock products. This study reveals the correlation between the formation of hazardous substances and different raw materials under different processing technologies.