![]() And the Skeletool is backed by a 25-year warranty. This multi-tool’s two Phillips and two flathead screwdrivers capably handle the most common screws. The CX’s pliers unfold easily, have the precision to pull a small splinter, and are comfortable to hold, thanks to the asymmetric handle. It can also clip onto a belt or backpack with either a pocket clip or a carabiner (which doubles as an easy-access bottle opener). Other multi-tools are so bulky that they need to be carried in a belt sheath, but the lighter 1, slimmer Skeletool fits comfortably in a pocket. ![]() And its high-quality, 154CM blade steel holds an edge longer than most multi-tool blades. Its knife deploys and locks smoothly with one hand-without your having to first open up the pliers. ![]() Foods with multiple results were from different cans or jars within the same lot.Of all the multi-tools we tried, the Skeletool CX is the one we kept reaching for long after testing concluded, and it’s the one we still carry daily, three years later.Instant coffees were reconstituted per manufacturer directions. All ground coffee was brewed using automatic drip coffee makers.Concentrates (infant formulas and broth) were mixed with water (1:1) for analysis.Values below the LOQ but above the estimated limit of detection (0.7 ppb for coffee, applesauce and juices and 1.5 ppb for all other foods) are reported as The estimated limit of quantitation (LOQ) is 2.0 ppb for coffee, applesauce and juices and 5.0 ppb for all other foods.Third, the scope of data in Tables 1-6 is too limited to properly consider potential sources of variation in measured furan levels, such as variability between different units or lots of food and the effect of consumer cooking practices on furan levels. Second, estimates of furan exposure take into account not single food items, but the wide variety of foods found in a range of diets. First, furan levels alone do not equate to furan exposure calculating exposure requires consideration of both furan levels, and the amounts of food that consumers eat. What consumers should understandĬonsumers should not view the furan levels in Tables 1-6 as an indicator of furan exposure, or as the "risk" of eating certain foods. Also, the choice of products for testing in this exploratory survey should not be taken as an indicator of food product choices by consumers. Also, the data do not fully address the variation from one unit of a food product to another unit of the same product, or from one production lot of a food product to another lot. The data cover a limited number of food categories, a limited number of products in those categories, and a limited number of brands. These data are exploratory and should not be understood to be a reflection of the distribution of furan in foods in the U.S. The results reflect furan levels detected in samples of individual food products. We are presenting these data to inform the public of FDA's progress and to help stimulate research into the formation of furan in food. FDA previously posted exploratory furan data collected through April 28, 2004, through May 27, 2004, through November 18, 2004, through November 7, 2005, and through September 12, 2006, which are found in Tables 1-5, respectively. Data are presented in chronological order with data collected between Novemand September 17, 2008, presented in Table 6. The dataįDA is now posting furan data that were collected through September 17, 2008. ![]() FDA also issued an Action Plan for Furan in Food on September 1, 2005. FDA also issued a Federal Register Notice (May 10, 2004), requesting data and information from the public on furan in food and furan toxicology, and brought the topic of furan to its Food Advisory Committee on June 8, 2004. FDA has developed a gas chromatography/mass spectrometry method to measure furan levels in food. The presence of furan is a potential concern because, based on high-dose animal tests, furan is considered possibly carcinogenic to humans. Return to Furan Data through September 17, 2008ĭuring investigations relating to review of a petition for the use of irradiation in certain foods, FDA scientists identified the substance furan in a number of foods that undergo heat treatment, such as canned and jarred foods.
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