This review assesses the state of the art concerning semicarbazide (SEM). Originally, SEM was primarily detected as a nitrofurazone veterinary metabolite, but over time scientists gradually found that azodicarbonamide in sealed cans and flour could also lead to the generation of SEM. This discovery makes the study of SEM particularly interesting. At present, an increasing number of researchers are investigating the toxicity of SEM and developing more and better analytical methods for the determination of SEM. In recent years, many researchers have focused on exposure from different foods, the public awareness of hazards and analytical detection methods for SEM in different foods. Although there have been significant achievements, these results have not been summarised in a review. The exposure from different foods, toxicity and methods of detection for SEM are comprehensively reviewed here. This review will provide not only others with a better understanding of SEM but also background information to facilitate future research.
Keywords: determination; exposure; sample preparation; semicarbazide; toxicity.