Furan in commercially processed foods: Four-year field monitoring and risk assessment study in Korea

Journal of Toxicology and Environmental Health - Part A: Current Issues

Volumn 72, Issue 21-22, 2009, Pages 1304-1310

  Kim, Tae Kyu ^a   Lee, Yun Kyung ^a   Kim, Simhae ^a   Park, Young Sig ^b   Lee, Kwang Geun ^a  

^a Dongguk University   (South Korea)

^b Korea University   (South Korea)

Author keywords

[No Author keywords available]

Indexed keywords

FURAN; FURAN DERIVATIVE;

ARTICLE; BABY FOOD; BEVERAGE; CANNED FOOD; COFFEE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; CRAB; FAST FOOD; FISH; FOOD ANALYSIS; FOOD COMPOSITION; FOOD INTAKE; FOOD SAFETY; FRUIT; FRUIT JUICE; MASS FRAGMENTOGRAPHY; MEAT; NONHUMAN; POPULATION EXPOSURE; POPULATION RISK; PRIORITY JOURNAL; SOLID PHASE MICROEXTRACTION; SOUTH KOREA; VEGETABLE; CHEMISTRY; ENVIRONMENTAL MONITORING; FOOD HANDLING; REPRODUCIBILITY;

DECAPODA (CRUSTACEA);

ENVIRONMENTAL MONITORING; FOOD ANALYSIS; FOOD HANDLING; FURANS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; REPRODUCIBILITY OF RESULTS; REPUBLIC OF KOREA; SOLID PHASE MICROEXTRACTION;

EID: 75749110211     PISSN: 15287394     EISSN: 10872620     Source Type: Journal    
DOI: 10.1080/15287390903212378     Document Type: Article

References (26)

1. Altaki, M. S., Santos, F. J., and Galceran, M. T. 2007. Analysis of furan in foods by headspace solid-phase microextraction-gas chromatography-ion trap mass spectrometry. J. Chromatogr. A 1146:103-109.
2. Becalski, A., Forsyth, D., Casey, V., Lau, B. P. Y., Pepper, K., and Seaman, S. 2005. Development and validation of a headspace method for determination of furan in food. Food Addit. Contam. 22:535-540.
3. Bianchi, F., Careri, M., Mangia, A., and Musci, M. 2006. Development and validation of a solid phase micro-extraction-gas chromatography-mass spectrometry method for the determination of furan in baby-food. J. Chromatogr. A 1102:268-272.
4. Crews, C., and Castle, L. 2007. A review of the occurrence, formation and analysis of furan in heat-processed foods. Trends Food Sci. Technol. 18:365-372.
5. Fan, X., and Mastovska, K. 2006 Effectiveness of ionizing radiation in reducing furan and acrylamide levels in foods. Food Chem. 54:8266-8270.
6. Fan, X., Huang, L., and Sokorai, K. J. B. 2008. Factors affecting thermally induced furan formation. J. Agric. Food Chem. 56:9490-9494.
7. Food and Drug Administration. 2004b. Determination of furan in food. http:// www.cfsan.fda.gov/?dms/furan.html.
8. Food and Drug Administration. 2004a. Exploratory data on furan in food. http://www.cfsan.fda.gov/?dms/furandat.html.
9. Goldmann, T., Perisset, A., Scanlan, F., and Stadler, R. H. 2005. Rapid determination of furan in heated foodstuffs by isotope dilution solid phase micro-extraction-gas chromatography-mass spectrometry (SPME-GCMS). Analyst 130:878-883.
10. Hasnip, S., Crews, C., and Castle, L. 2006. Some factors affecting the formation of furan in heated foods. Food. Addit. Contam. 23:219-227.
11. Heppner, C. W., and Schlatter, J. R. 2007. Data requirements for risk assessment of furan in food. Food Addit. Contam. 24:114-121.
12. IARC. 1995. Dry cleaning, some chlorinated solvents and other Industrial chemicals. IARC Monogr. Eval. Carcinogen. Risk Hum. 63:303-407.
13. Kataoka, H., Lord, H. L., and Pawliszyn, J. 2000. Applications of solid-phase microextraction in food analysis. J. Chromatogr. A 880:35-62.
14. KHID. 2005. Korean health and nutrition survey and the report. Gwacheon, Republic of Korea: Ministry of Health and Welfare.
15. Maga, J. A. 1979. Furans in foods. Crit. Rev. Food Sci. Nutr. 11:355-400.
16. Maria O, Olle R., and Goran, P. 2003. Specific volatile hydrocarbons in smoke from oxidative pyrolysis of softwood pellets. J. Anal. Appl. Pyrol. 71:847-854.
17. Merck & Co. 1996. The Merck index and encyclopedia of chemicals, drugs, and biologicals, 12th ed. New York: W. H. Freeman.
18. Morehouse, K. M., Nyman, P. J., McNeal, T. P., Dinovi, M. J., and Perfetti, G. A. 2008. Survey of furan in heat processed foods by headspace gas chromatography/mass spectrometry and estimated adult exposure. Food Addit. Contam. 25:259-264.
19. National Toxicology Program. 1993. Toxicology and carcinogenesis studies of furan (CAS No. 1100-00-9) in F344/N rats and B6C3FI mice (gavage studies). NTP technical report no. 402. Research Triangle Park, NC: U.S. Department of Health and Human Services, Public Health Service, National Institutes of Health.
20. Nyman, P. J., Morehouse, K. M., Perfetti, G. A., Diachenko, G. W., and Holcomb, J. R. 2008. Single-laboratory validation of a method for the determination of furan in foods by using headspace gas chromatography/mass spectrometry, Part 2-Low-moisture snack foods. J. Am. Official Assoc. Chem. Int. 91:414-421.
21. Olsson, M., Ramnas, O., and Petersson, G. 2003. Specific volatile hydrocarbons in smoke form pyrolysis of softwood pellets. J. Anal. Appl. Pyrol. 71:847-854.
22. Perez-Locas, C., and Yaylayan, V. A. 2004. Origin and mechanistic pathways of formation of the parent furan-A food toxicant. J. Agric. Food Chem. 52:6830-6836.
23. Pino, J. A. 2007. Characterization of rum using solid-phase microextraction with gas chromatography-mass spectrometry. Food Chem. 104:421-428.
24. Roberts, D., Crews, C., Grundy, H., Mills, C., and Matthews, W. 2008. Effect of consumer cooking on furan in convenience foods. Food Addit. Contam. 25:25-31.
25. Senyuva, H. Z., and Gokmen, V. 2005. Analysis of furan in foods. Is headspace sampling a fit-for-purpose technique? Food Addit. Contam. 22:1198-1202.
26. Zoller, O., Sager, F., and Reinhard, H. 2007. Furan in food: Headspace method and product survey. Food Addit. Contam. 24:91-107.