Furan, 2-methylfuran and 3-methylfuran in Selected Foods - April 1, 2013 to March 31, 2018

Targeted surveys are used by the CFIA to focus its surveillance activities on areas of highest health risk. The information gained from these surveys provides support for the allocation and prioritization of the agency's activities to areas of greater concern. Originally started as a project under the Food Safety Action Plan (FSAP), targeted surveys have been embedded in the CFIA's regular surveillance activities since 2013. Targeted surveys are a valuable tool for generating information on certain hazards in foods, identifying and characterizing new and emerging hazards, informing trend analysis, prompting and refining health risk assessments, highlighting potential contamination issues, as well as assessing and promoting compliance with Canadian regulations.

Food safety is a shared responsibility. The CFIA works with federal, provincial, territorial and municipal governments and provides regulatory oversight of the food industry to promote safe handling of foods throughout the food production chain. The food industry and retail sectors in Canada are responsible for the food they produce and sell, while individual consumers are responsible for the safe handling of the food they have in their possession.

The main objectives of this targeted survey were to generate further baseline surveillance data on the level of furan, 2-methylfuran and 3-methylfuran in domestic and imported products on the Canadian retail market, and to compare the prevalence of furans in foods targeted in this survey with that of similar products in international surveys and to the scientific literature.

Furan may pose a health risk to consumers since the IARC has classified it as 'possibly carcinogenic to humans'^Footnote 4. Furan can sometimes form in foods that undergo heat treatments, particularly in foods that contain its precursors such as ascorbic acid, polyunsaturated fatty acids, amino acids and sugars^{Footnote 1Footnote 2Footnote 3}. In some foods, 2-methylfuran and 3-methylfuran can also form, which have a similar toxicity to furan^Footnote 5. Because thermal treatments are widely used for manufacturing shelf-stable food, it is important to establish data on the prevalence of furan, 2-methylfuran and 3-methylfuran in food available on the Canadian retail market.

Maximum Residue Limits (MRLs) for furans levels have not yet been established, as the toxicity of furans in humans is not well known. The U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA) have studied furan levels in a variety of commodities^{Footnote 6Footnote 7}, but limited data is available concerning 2- and 3-methylfuran levels. This survey was initiated in consultation with Health Canada to establish further baseline surveillance data to compliment and expand upon the data collected by other agencies^Footnote 1.

These products were selected as they undergo heat treatment (frying, baking, pasteurisation) which can result in the formation of furans. In this multi-year survey, a variety of domestic and imported products from the following categories were tested including: alcoholic beverages (brandy, gin, rum, tequila, vodka, whiskey, Polish liqueur, cherry brandy, ouzo, sugar cane spirits), beer, breakfast cereals, potato chips, coffee, infant foods, processed fruits and vegetables, sauces and soup. Products were sampled between April 1 and March 31st for the following survey years: 2013-14, 2014-15, 2015-16, 2016-17, and 2017-18. Samples of products were collected from local/regional retail locations located in 6 major cities across Canada. These cities encompassed 4 Canadian geographical areas:

• Atlantic (Halifax)
• Quebec (Montreal)
• Ontario (Toronto and Ottawa)
• West (Vancouver and Calgary)

The number of samples collected from these cities was in proportion to the relative population of the respective areas. The samples surveyed originated from 46 countries and included domestic products.

Samples were analyzed by an ISO/IEC 17025 accredited food testing laboratory under contract with the Government of Canada. The furan level reported per sample is the sum of the levels of furan, 2-methylfuran and 3-methylfuran, where detected. The results are based on the food products as sold and not necessarily as they would be consumed.

In the absence of established tolerances or standards for furans in foods, elevated levels of in specific foods may be assessed by Health Canada on a case-by-case basis using the most current scientific data available.

Of the 945 samples tested, 786 (83%) had detected levels of furans (sum of detected levels of furan, 2-methylfuran, and 3-methylfuran). Furan was detected in 755 samples, 2-methylfuran was detected in 588 samples, and 3-methylfuran was detected in 371 samples. The average concentrations decreased in the order: 2-methylfuran (2188 ppb) > furan (506 ppb) > 3-methylfuran (113 ppb). Of the samples tested, 19% (184) contained 1 of the 3 compounds; 2 of the 3 furans were present in 273 samples (29%), and all 3 compounds were found in 35% (329 samples). Table 2 shows that the detection rate of furans varied greatly between product types. Among all product types included in this survey, the average concentration was highest in coffee and lowest in beer.

Alcoholic beverages and beer

There were 10 types of alcoholic beverages sampled. Furans were not detected in samples of brandy, sugar cane spirits, or Polish liqueur. Tequila was associated with the highest detection rate and the highest average concentration of furans (5.0 ppb). See Table 1 in Appendix A for a more detailed breakdown of furan levels by type of alcoholic beverage.

Furans were detected in 30 out of 45 beer samples (67%) tested. There was no trend between type of beer and furan levels.

Breakfast cereals

Most (91%) of breakfast cereals had detectable levels of furans. The detection rate was 86% (83 out of 96 samples) in cereals targeted to adults and 96% (90 out of 94 samples) in cereals targeted at children. Levels of furans ranged from 2.5 ppb to 192 ppb in cereals for adults and from 3.6 ppb to 707 ppb in cereals for children. The average furan levels were 31 ppb and 59 ppb for cereals for adults and for children, respectively.

Detection rates were highest in corn and rice cereals (100%) and lowest in oat-based cereals (87%). Average furan levels were highest in corn-based cereals (63 ppb) and lowest in oat-based cereals (30 ppb). See Table 2 in Appendix A for a more detailed breakdown of furan levels by grain type.

Coffee

All samples of coffee (ready-to-drink shelf-stable beverages, coffee beans, ground coffee and instant coffee) contained detectable levels of furans. Coffee products were associated with the highest detection rates, the highest observed levels, and the highest average level of furans for the products tested in this survey. The highest average level was observed in coffee beans (38 812 ppb) and the lowest in beverages (111 ppb). See Table 3 in Appendix A for a more detailed breakdown of furan levels by type of coffee product.

Infant foods

Infant foods tested in this survey included: fruit purees, fruit and vegetable purees, vegetable purees and meals for infants/toddlers. Of the 99 infant food products tested, all but 2 samples contained furans. The average level of furans was highest in vegetable purees (89 ppb) and lowest in fruit purees (11 ppb). See Table 4 in Appendix A for a more detailed breakdown of furan levels by type of infant food.

Potato chips and Processed fruits and vegetables (PFV)

Most samples of potato chips (83 out of 95 or 87%) contained detectable levels of furans. The detection rate and furan levels were similar to other processed fruits and vegetables.

There were 22 different fruits and vegetables captured in this product type, with mixed fruits, mixed vegetables, beans and peaches making up 67% of the samples. The detection rate was 100% for 17/22 types of fruits and vegetables; the detection rate decreased in the order: mixed fruits (97%) > mixed vegetables (94%) > peach (91%) > pineapple (88%) > pear (80%). The average furan level was highest in sweet potato (137 ppb) and lowest in lychee (1.0 ppb). See Table 5 in Appendix A for a more detailed breakdown of furan levels by type of fruit or vegetable.

Sauces

Only Barbeque (BBQ) and steak sauces were examined as these undergo heat treatment during production. Furans were detected in 42 out of 43 samples The lowest (8.4 ppb) and highest furan levels were detected in BBQ sauces.

Soups

All 50 soup (including broths, vegetable soups, meat-containing soups, poultry-containing soups) samples had detectable levels of furans. The lowest furan level was detected in chicken broth (1.02 ppb) and the highest level was detected in rib + vegetable soup (658 ppb).

For all product types, furan levels found in this survey were comparable to the data in the scientific literature^{Footnote 6Footnote 7Footnote 8Footnote 9Footnote 10Footnote 11Footnote 12Footnote 13Footnote 14Footnote 15Footnote 16Footnote 17Footnote 18}. Table 3 focuses on the levels for furan found, as limited data is available concerning 2- and 3-methylfuran levels in foods and therefore no comparison on the presence of 2- and 3-methylfuran could be made. Where feasible, total furan levels are reported.

The detection rates in the CFIA surveys were within the range of those reported for the scientific literature, except for alcoholic beverages. There is little data available on the furan levels in gin, tequila, and vodka. The maximum furan levels in the CFIA surveys were within the range reported for the literature, except for alcoholic beverages, potato chips, coffee and PFV where the levels are higher in the CFIA surveys. The average furan levels in the CFIA surveys fall within the range reported in other studies, except for coffee, infant food, PFV and soup where the average level in the CFIA surveys are higher. In most of the cases, this may be due to larger sample size and more targeted product selection.

Health Canada's Bureau of Chemical Safety determined the levels of furan, 2-methylfuran and 3-methylfuran in food observed in this survey are not expected to pose a concern to human health; therefore no follow-up actions were required.