食品伙伴網(wǎng)7月31日?qǐng)?bào)道，據(jù)歐盟食品安全局（EFSA）官網(wǎng)于7月30日發(fā)布的消息稱(chēng)，歐盟食品安全局（EFSA）已經(jīng)發(fā)表了一份報(bào)告關(guān)于呋喃在食品中的含量監(jiān)測(cè)結(jié)果修訂。為了更好地估計(jì)食物中攝取的呋喃，歐盟委員會(huì)要求各會(huì)員國(guó)收集關(guān)于商業(yè)食品在熱處理條件下呋喃水平的數(shù)據(jù)。呋喃是一種有機(jī)化合物，已被動(dòng)物實(shí)驗(yàn)證明在加熱時(shí)形成的致癌物質(zhì)。從2004年到2009年，歐盟17個(gè)成員國(guó)以及挪威，共提交給了歐盟食品安全局4168份食品樣本的分析數(shù)據(jù)。

 這些數(shù)據(jù)表明，呋喃發(fā)生在熱處理的各種食物，特別是咖啡和罐裝產(chǎn)品，包括嬰兒罐裝食品。

歐盟食品安全局解釋?zhuān)c處理其他污染物，如丙烯酰胺相比，減少食品中呋喃的形成似乎更具挑戰(zhàn)性，由于呋喃的形成與食物的味道和氣味有關(guān)。歐盟食品安全局補(bǔ)充說(shuō)，全面的風(fēng)險(xiǎn)評(píng)估將需要更詳細(xì)的評(píng)估數(shù)據(jù)，以及更好的呋喃毒性信息。

本文由食品伙伴網(wǎng)編譯整理，目的在于傳遞更多的信息，內(nèi)容僅供參考，以國(guó)外原文報(bào)道為準(zhǔn)。

原文地址：http://www.efsa.europa.eu/en/press/news/datex100730b.htm

原文報(bào)道：

The European Food Safety Authority (EFSA) has issued a report updating results of monitoring on the levels of furan found in food. In order to allow a better estimate of dietary exposure to furan, the European Commission asks that Member States collect data on furan levels in heat-treated commercial food products. A first report on these findings was published by EFSA in 2009 and the current update brings additional data to the compilation.

Furan is an organic compound formed during heat-treatment which has been shown to be carcinogenic in animal laboratory studies.

Altogether, seventeen Member States and Norway submitted to EFSA’s Data Collection and Exposure unit (DATEX) the analytical results for a total of 4,186 food samples collected between 2004 and 2009. The data show that furan occurs in a variety of heat-treated foods, in particular coffee and canned products, including jarred baby food.

EFSA recommends that future testing for furan should target products on which there are limited data and that tests should also provide a detailed analysis of samples before and after cooking, with a precise indication of cooking time, temperature and handling.

EFSA specifies that the reduction of furan formation in food seems to be more challenging compared to other process contaminants, such as acrylamide, since furan formation is closely connected with the taste and smell of foods. EFSA adds that a comprehensive risk assessment will require more detailed exposure assessment data, as well as better information on the toxicity of furan.