Coumarin Levels in Cinnamon Foods and Vanilla Extracts from 2014-15 Survey

FSAP Chem TS - 2014-15 Coumarin in cinnamon-containing foods and vanilla extracts - TS020 contains data from a 2014-2015 targeted survey by the Canadian Food Inspection Agency. The survey analyzed 739 domestic and imported food product samples for coumarin concentration, with levels detected ranging from 0.2 ppm to 2170 ppm. It provides baseline surveillance data on this compound in categories like cooking sauces, dried beverage mixes, spice mixes, and tea.

Use Cases

• Analyze coumarin concentration distributions across product categories like cooking sauces, spice mixes, and tea.
• Compare detected coumarin levels (0.2-2170 ppm) against regulatory thresholds or historical survey data.
• Identify trends in contaminant presence, such as the 63% detection rate reported in the survey.
• Assess potential health risks by correlating product type (e.g., cinnamon oils, baked goods) with measured coumarin concentrations.
• Evaluate compliance of domestic and imported products by examining data on sample origin and analyte levels.

Strengths

• Substantial sample size of 739 analyzed products across multiple food categories.
• Provides specific concentration ranges (0.2 ppm to 2170 ppm) and detection rates (63%).
• Clear temporal scope for a targeted survey conducted from 2014 to 2015.

Limitations

• Specific column names and data structure are unknown, limiting immediate analysis.
• Data is from a single, time-bound survey (2014-2015) and may not reflect current market conditions.
• Sample focus is on Canadian retail products, which may limit geographical generalizability.

Provenance

Source

Canadian Food Inspection Agency (CFIA)

Collection Method

Targeted survey involving sampling and laboratory analysis of retail food products.

Time Range

2014-2015

Freshness

Data reflects a 2014-2015 survey; metadata was last updated in April 2026.

Geography

Canada (domestic and imported products on the Canadian market)