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Methods for the determination of furan in food - Outcome of a survey conducted among EU food control laboratories

Funded under: FP7-JRC


Commission Recommendation 2007/196/EC of 28 March 2007 recommends Member States to perform monitoring on the presence of furan in foodstuffs that have undergone heat treatment. The data collected will be used for a risk assessment by the European Food Safety Authority (EFSA) at a later stage. During the discussions on the Commission Recommendation, Member States have emphasised that the analytical determination of furan remains difficult due to the volatility of this substance. In response to this, the Institute for Reference Materials which is part of the European Commission's Joint Research Centre (JRC-IRMM) conducted a survey among European food control laboratories on analytical methods applied for the determination of furan in food. The survey was conducted in order to evaluate comparability of the analysis protocols, to highlight potential pitfalls and to provide support to laboratories that are new in that field. This report summarises the information supplied by 28 laboratories identifies common features and issues that need special attention.

Additional information

Authors: WENZL T, European Commission, Joint Research Centre, Institute for Reference Materials and Measurements, Geel (BE)
Bibliographic Reference: EUR 23269 EN (2008), 30 pp. Free of Charge
Availability: (Catalogue Number: LA-NA-23269-EN-C)
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