Determination of Ethyl Carbamate in Alcoholic Beverages and Fermented Foods Sold in Korea.
Ethyl carbamate (EC) classified as a probable human carcinogen (Group 2A) is naturally formed in alcoholic beverages and fermented foods during fermentation process and/or during storage. The objective of this study was to analyze EC in 34 food items including 14 alcoholic beverages and 20 fermented foods sold in Korea. Each food was collected from 18 supermarkets in 9 metropolitan cities in Korea, and then made into composite. According to food composition and alcohol content, samples were divided into four matrices such as apple juice, milk, Soju (liquor containing about 20% alcohol), and rice porridge. The maximum EC value of 151.06 µg/kg was found in Maesilju (liquor made from Maesil and Soju). Whisky and Bokbunjaju (Korean black raspberry wine) contained 9.90 µg/kg and 6.30 µg/kg, respectively. EC was not detected in other alcoholic beverages. Of 20 fermented foods, Japanese-style soy sauce had highest level of 15.59 µg/kg and traditional one contained 4.18 µg/kg. Soybean paste had 1.18 µg/kg, however, EC was not found in other fermented foods.
Department of Food and Nutrition, College of Natural Sciences, Seoul Women's University, Seoul, Korea.
Dayeon
D
Ryu
Department of Food and Nutrition, College of Natural Sciences, Seoul Women's University, Seoul, Korea.
Bogyoung
B
Choi
Department of Food and Nutrition, College of Natural Sciences, Seoul Women's University, Seoul, Korea.
Eunjoo
E
Kim
Department of Food and Nutrition, College of Natural Sciences, Seoul Women's University, Seoul, Korea.
Seri
S
Park
Department of Food and Nutrition, College of Natural Sciences, Seoul Women's University, Seoul, Korea.
Hwijin
H
Paeng
Bureau of Health Industry Promotion, Korea Health Industry Development Institute, Chungcheongbuk-do, Korea.
Cho-Il
CI
Kim
Nutrition Policy & Promotion Team, Korea Health Industry Development Institute, Chungcheongbuk-do, Korea.
Jee-Yeon
JY
Lee
Department of Food Safety Evaluation, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety, Chungcheongbuk-do, Korea.
Hae Jung
HJ
Yoon
Department of Food and Nutrition, College of Natural Sciences, Seoul Women's University, Seoul, Korea.
Eunmi
E
Koh
Alcoholic beverage; Ethyl carbamate; Fermented foods