Furan in canned sardines and other fish

Abstract

Thirty-seven different samples of canned sardines and other fish sold in the United Kingdom were analysed for their furan content using a validated automated headspace gas chromatography–mass spectrometry procedure. All 37 samples contained detectable furan, with an average level of 26 μg kg⁻¹. The maximum furan content was in canned fish containing tomato sauce, which had an average of 49 μg kg⁻¹ and in canned fish packed with lemon which had an average of 55 μg kg⁻¹. All fish in brine or in oil contained less than 20 μg kg⁻¹ furan. Furan levels recorded in fish packed in extra virgin olive oil were low with an average of 2 μg kg⁻¹.

Keywords:

• furan
• GC–MS
• headspace
• process contaminants
• canned fish
• tomato sauce