How can zero tolerances be controlled? The case study of Nitrofurans

Accreditation and Quality Assurance

Volumn 11, Issue 1-2, 2006, Pages 29-32

  Hoenicke, Katrin ^a   Gatermann, Robert ^a  

^a Eurofins ^*  (Germany)

Author keywords

Contamination; Different sources; Legislation; Nitrofurans; Semicarbazide; Zero tolerance

Indexed keywords

EID: 33645768555     PISSN: 09491775     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00769-005-0041-4     Document Type: Article

References (6)

1. Leitner A, Zöllner P, Lindner W (2001) Determination of the metabolites of nitrofuran antibiotics in animal tissue by high-performance liquid chromatography-tandem mass spectrometry. J Chromatogr A 939:49-58
2. European Food Safety Authority (EFSA) (2003) EFSA Expert Group looks at semicarbazide: too early for any conclusions, Press Release 28 July 2003 [http://www.efsa.eu.int/pdf/p_afc_doc_01.pdf].
3. European Food Safety Authority (EFSA) (2003) Statement of the Scientific Panel on Additives, Flavourings, Processing Aids and Materials in Contact with Food updating the advice on available semicarbazide in packaged foods. EFSA/AFC/FCM/17-final, 1 October 2003
4. Hoenicke K, Gatermann R, Hartig L, Mandix M, Otte S (2004) Formation of semicarbazide (SEM) in food by hypochlorite treatment: Is SEM a specific marker for nitrofurazone abuse? Food Addit Contam 21:526-537
5. Gatermann R, Hoenicke K, Mandix M (2004) Formation of semicarbazide (SEM) from natural compounds in food by heat treatment. Czech J Food Sci 22:353-354
6. Saari L, Peltonen K (2004) Novel source of semicarbazide: levels of semicarbazide in cooked crayfish samples determined by LC/MS/MS. Food Addit Contam 21:825-832