US EPA

7449837 

Journal Article 

Assessment of the human risk by an intake of ethyl carbamate present in major Korean fermented foods 

Noh, I; Ha, M; Han, E; Jang, InS; An, Y; Ha, SDo; Park, S; Bae, DHo 

2006 

Yes 

Journal of Microbiology and Biotechnology
ISSN: 1017-7825
EISSN: 1738-8872 

16 

12 

1961-1967 

English 

WOS:000243207500018 

Levels of ethyl carbarnate, a potential carcinogen produced naturally during fermentation, in major Korean fermented foods and alcoholic beverages were determined by GC/MS/SIM, and their average daily intake and excess cancer risk in Korean people were estimated. In GC/MS/SIM analysis n.d.-4.26, 1.40-58.90, n.d.-3.76, n.d.-1.87, and 0.40-10.07 pg/ kg of ethyl carbarnate were detected in kimchi, soy sauces, fermented pastes, fermented dairy products, and alcoholic beverages, respectively. The average daily intake of ethyl carbamate and excess cancer risk through major Korean fermented foods and alcoholic beverage consumption were 6.0 ng/kg bw/day and 3.0×10-7, respectively for the average Korean person aged 3-64 years, and were mainly contributed by Chinese cabbage kimchi, soy sauces, and Soju. © The Korean Society for Microbiology and Biotechnology. 

ethyl carbamate; average daily intake; excess cancer risk; risk assessment