Analysis and risk assessment of ethyl carbamate in various fermented foods

Abstract

Ethyl carbamate (EC) was analyzed in fermented foods, comprising various matrices; subsequently, a risk assessment for EC was carried out. In total, 128 fermented foods were purchased from department stores and traditional markets in Korea. The samples comprised 55 lactic acid–fermented vegetable (kimchi), 53 fermented soybean paste (doenjang, gochujang, cheonggukjang, and ssamjang), 20 fermented fish products (jeotgal), 18 yoghurt, 37 bread, 12 cheese, and 23 vinegar samples. The level of EC in fermented soybean pastes ranged from not detectable to 240.2 ng g⁻¹. EC was not detected in kimchi, jeotgals, yoghurt, and cheese. Bread and vinegar contained EC up to 3.70 and 16.79 ng g⁻¹, respectively. The estimated daily intake and chronic daily intake of EC were 1.98 ng kg body weight (bw)⁻¹ day⁻¹, 1.50 ng kg bw⁻¹ day⁻¹, respectively. Excess cancer risk and margin of exposure of EC were 7.5 × 10⁻⁸ and 151,515, respectively.