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.