Ethyl carbamate in fermented foods and beverages: dietary exposure of the Hong Kong population in 2007–2008

Abstract

To evaluate the potential public health risk of ethyl carbamate (EC), EC exposure from fermented foods and beverages for Hong Kong population was estimated. In 276 samples analysed, EC was detected (limit of detection (LOD) at 0.4 µg kg−1) in 202 samples (73%), with higher levels in fermented red bean curd (150–650 µg kg−1) and yellow wine (140–390 µg kg−1), while low or non-detected (ND) in preserved vegetables (ND–10 µg kg−1) and fermented tea (ND–15 µg kg−1). The estimated dietary exposure from all fermented foods and beverages was 8.27 ng kg−1 bw day−1, while exposure excluding alcoholic beverages was 5.42 ng kg−1 bw day−1, with calculated margins of exposure (MOEs) at 3.6 × 104 and 5.5 × 104 respectively. The risk of adverse health effects was low for the average population but higher (MOE of 103) for high consumers of alcoholic beverages especially habitual drinkers of alcoholic types with high EC contents.