The objective of the focus action was a review of the legally permissible maximum levels of coumarin in fine bakery products, including traditional and seasonal bakery products, and in breakfast cereal products, as well as a control data collection in non-alcoholic herbal syrups and herbal beverages. Fifty-seven samples from all over Austria were examined.

• in one sample (spice cookies with cinnamon) the maximum level for coumarin was exceeded.

Coumarin is a smelling and tasting substance that is contained in numerous plants - for example in cinnamon or woodruff. Ingestion of the substance in large quantities can cause liver damage in some people. The tolerable daily intake level for coumarin set by the European Food Safety Authority in 2004 is 0.1 milligrams per kilogram of body weight per day.