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Semicarbazide: occurrence in food products and state-of-the-art in analytical methods used for its determination

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Abstract

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.

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Authors and Affiliations

  1. European Commission, Directorate General Joint Research Centre (JRC), Institute for Reference Materials and Measurements (IRMM), Retieseweg 111, 2440, Geel, Belgium

    Maria Beatriz de la Calle & Elke Anklam

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  1. Maria Beatriz de la Calle
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  2. Elke Anklam
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Correspondence to Maria Beatriz de la Calle.

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de la Calle, M.B., Anklam, E. Semicarbazide: occurrence in food products and state-of-the-art in analytical methods used for its determination . Anal Bioanal Chem 382, 968–977 (2005). https://doi.org/10.1007/s00216-005-3243-z

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  • DOI: https://doi.org/10.1007/s00216-005-3243-z

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