Coumarin Concentrations in Cinnamon and Licorice Flavored Foods

2015-16 survey data from the Canadian Food Inspection Agency (CFIA) on coumarin levels in retail food products. The CFIA sampled and analyzed 747 products, including baked goods, cinnamon, spice mixes, and tea. Coumarin was detected in 90% of samples, with concentrations ranging from 0.2 to 5040 parts per billion.

Use Cases

• Analyze coumarin concentration distributions across product categories like baked goods, spice mixes, and tea.
• Compare contaminant levels between domestic and imported products for risk assessment.
• Identify trends in coumarin detection rates (90% overall) and maximum levels (5040 ppb) for specific food types.
• Use survey results on 747 sampled products to establish baseline data for future food safety monitoring.

Strengths

• 747 sampled products provide a substantial sample size for analysis.
• Data includes specific counts per category: 200 baked goods, 29 cinnamon samples, 221 spice mixes, 297 tea samples.
• Clear detection rate (90%) and concentration range (0.2-5040 ppb) are provided.

Limitations

• Specific column names and individual sample measurements are not detailed in the available metadata.
• Data is from a single 2015-16 survey, limiting temporal analysis.
• Geographic coverage is specific to the Canadian retail market.

Provenance

Source

Canadian Food Inspection Agency (CFIA)

Collection Method

Targeted survey involving sampling and laboratory analysis of retail products.

Time Range

2015-2016

Freshness

Data reflects the 2015-16 survey period, though the record was last updated in April 2026.

Geography

Canadian retail market (domestic and imported products)