我们7月31日报道，据欧盟食品安全局（EFSA）官网于7月30日发布的消息称，欧盟食品安全局（EFSA）已经发表了一份报告关于呋喃在食品中的含量监测结果修订。为了更好地估计食物中摄取的呋喃，欧盟委员会要求各会员国收集关于商业食品在热处理条件下呋喃水平的数据。呋喃是一种有机化合物，已被动物实验证明在加热时形成的致癌物质。从2004年到2009年，欧盟17个成员国以及挪威，共提交给了欧盟食品安全局4168份食品样本的分析数据。

 这些数据表明，呋喃发生在热处理的各种食物，特别是咖啡和罐装产品，包括婴儿罐装食品。

欧盟食品安全局解释，与处理其他污染物，如丙烯酰胺相比，减少食品中呋喃的形成似乎更具挑战性，由于呋喃的形成与食物的味道和气味有关。欧盟食品安全局补充说，全面的风险评估将需要更详细的评估数据，以及更好的呋喃毒性信息。

本文由我们编译整理，目的在于传递更多的信息，内容仅供参考，以国外原文报道为准。

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

原文报道：

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.