Survey of ethyl carbamate in fermented foods sold in the United Kingdom in 2004.
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).
Hasnip
Sarah
S
Central Science Laboratory, Sand Hutton, York YO411LZ, United Kingdom.
Crews
Colin
C
Potter
Nicholas
N
Christy
Julie
J
Chan
Danny
D
Bondu
Thomas
T
Matthews
Wendy
W
Walters
Barry
B
Patel
Krishna
K
D000434:Alcoholic Beverages / Q000032:analysis; D002273:Carcinogens / Q000032:analysis*; D043302:Cultured Milk Products / Q000737:chemistry; D005285:Fermentation; D005504:Food Analysis / Q000379:methods; D045730:Soy Foods / Q000032:analysis; D006113:United Kingdom; D014520:Urethane / Q000032:analysis*
D002273:Carcinogens; D014520:Urethane