Survey of Ethyl Carbamate in Fermented Foods Sold in the United Kingdom in 2004

Abstract

Results are presented of a survey of fermented foods and beverages sold in the United Kingdom for levels of ethyl carbamate (urethane) carried out to expand the range of food types sold in the United Kingdom for which data regarding ethyl carbamate are available. Samples were analyzed by in-house validated methods, which included measurement uncertainty estimates. The samples comprised 75 fermented liquids (beers, wines, fortified wines, spirits, liqueurs, soy sauces, and vinegars) and 25 fermented solid foods (cheeses, yogurts, soybean products, sauerkraut, yeast extract, olives, and Christmas pudding). Ethyl carbamate was not detected in the beers or the cider. Wines contained between 11 and 24 microg/kg and sake between 81 and 164 microg/kg. Fortified wines contained ethyl carbamate at levels between 14 and 60 microg/kg. Only two of five liqueurs contained ethyl carbamate. Most soy sauces and vinegars did not contain ethyl carbamate. No ethyl carbamate was detected in cheeses, yogurts, olives, or soybean-based products. Single samples of sauerkraut, yeast extract, and Christmas pudding contained low levels (29, 41, and 20 microg/kg ethyl carbamate, respectively).

Comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry combined with solid phase microextraction as a powerful tool for quantification of ethyl carbamate in fortified wines. The case study of Madeira wine

“…Under these conditions, many reactions can occur leading to significant changes in wine, some are crucial to the final remarkable characteristics of Madeira wine, however it may also cause production of ethyl carbamate (EC). According to Stevens and Ough [2], under fairly normal storage temperatures (13)(14)(15)(16)(17)(18)(19)(20)(21)(22)(23)(24) • C), and not uncommon concentrations of urea (1-10 mg/L), a significant amount of EC will accumulate in wine.…”

“…Several extraction methodologies have been used, such as continuous liquid-liquid extraction [13], and solid phase extraction [7,14,15], combined with one-dimensional gas chromatography coupled with mass spectrometry detection (GC-MS). EC has been determined in fortified Madeira wines by SPE followed by GC-MS [15,16], and by derivatization with 9-xanthydrol, followed by high performance liquid chromatography (HPLC) [17]. More recently, a solvent-free methodology was used: solid phase microextraction (SPME) [9,18,19].…”

“…SPME is rapid, easy to use, solvent-free, sensitive, and do not require any concentration step prior to analysis, preventing the production of artefacts [20]. The extraction step is followed mainly by GC-MS analysis [7,13,15,16]. To achieve the adequate sensitivity for EC detection, an injector equipped with a unit for large volume injection [7], or MS-SIM (selected ion monitoring) [13,19] or MS-MS acquisition modes (GC-MS-MS) [9,14,21] were used.…”

Lignin Is Linked to Ethyl-Carbamate Formation inUme(Prunus mume) Liqueur

“…51-79-6) is known for its genotoxicity but is found in a wide range of food products, including fermented foods and alcoholic beverages (e.g., stone-fruit spirits, whiskey, sake). [1][2][3][4][5][6][7] In 2007, the International Agency for Research on Cancer (IARC) upgraded ethyl carbamate to Group 2A (probably carcinogenic to humans). 8) In Japan, there are currently no regulatory limits for ethyl carbamate in food or drink.…”

The Concentration of Ethyl Carbamate in CommercialUme(Prunus mume) Liqueur Products and a Method of Reducing It

“…51-79-6) is known for its genotoxicity but is found in a wide range of food products, including fermented food and alcoholic beverages. [1][2][3][4][5][6] In 2007, the International Agency for Research on Cancer (IARC) upgraded ethyl carbamate to Group 2A (probably carcinogenic to humans). 7) The Joint FAO/WHO Expert Committee on Food Additives reported at its 64th meeting that ''The Committee concluded that intake of ethyl carbamate from foods excluding alcoholic beverages would be of low concern.…”