Semicarbazide: occurrence in food products and state-of-the-art in analytical methods used for its determination.
This review provides an overview of the information currently available about the presence of semicarbazide (SEM) in food. Likely sources of SEM in food matrices are summarised and discussed. Detailed information is given about the analytical methods used to determine SEM; features and drawbacks associated with them are carefully evaluated. Performance criteria characterising the analytical methods discussed are also given.
de la Calle
Maria Beatriz
MB
European Commission, Directorate General Joint Research Centre (JRC), Institute for Reference Materials and Measurements (IRMM), Retieseweg 111, 2440 Geel, Belgium. maria.de-la-calle@cec.eu.int
Anklam
Elke
E
D000818:Animals; D002853:Chromatography, Liquid / Q000379:methods; D005504:Food Analysis / Q000379:methods*; D005506:Food Contamination / Q000032:analysis*; D006801:Humans; D013058:Mass Spectrometry / Q000379:methods; D012663:Semicarbazides / Q000032:analysis*; D012680:Sensitivity and Specificity
D012663:Semicarbazides; C010059:carbamylhydrazine