The Dutch authorities' independent study of 26 samplesof rice imported from Asian nations found average levels of seven parts per billion - a thousandth of those found in the original study - and with no samples above the EU limit of 200 parts per billion.
In 2010, the European Food Safety Authority published a report outlining analysis of 612 rice samples from the EU, finding average levels of just a few tens of parts per billion.
Only chemical chromatography that measures several samples for their average level of capsaicin, the chemical that gives peppers their bite, can establish a record claim.