| 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. |
