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: GC–MS; canned fish; furan; headspace; process contaminants; tomato sauce.