Food safety concern related to intensively processed foods in terms of unadorned processing needs consideration for process-induced compounds. Recently, food processing has accompanied safety concerns inclusive process induced contaminants like 3-monochloropropane 1, 2-diol (3-MCPD). The study was intensive to quantify 3-MCPD in selected food products. Various food samples from two different manufacturers were selected in this study including bread, cornflakes, sausages, nuggets, milk powder,

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... nola, sunflowers, and hydrogenated oil. The gas chromatography equipped with flame ionization detector analysis was performed to quantify the 3-MCPD in extracted oil with standard compound. The analysis revealed the presence of high amount of 3-MCPD in most of the processed foods in the range of 0.98-155 µg/kg. Brands of Canola oil had the maximum 3-MCPD while the first brand for cornflakes and sunflower oil had minimum 3-MCPD. Detected concentrations were directly proportional to lipid contents for most of the products. The study revealed the presence of 3-MCPD in analyzed commercial food products. Toxicity and food safety concern of chloropropanols has been established. At present, a matter of concern is the presence of substantial amount of 3-MCPD among foods which needs future monitoring regarding exposure and risk assessment estimation. Citation: Ahmad N, Muhamma RN. Safety assessment of commercially processed foods by quantifying 3-monochloropropane 1,2-diol. J Food Safe & Hyg 2016; 2(1-2): 37-41.