Table 2. Concentrations (µg/kg) of ethyl carbamate in fermented foods.
| Country | Product | No. of samples | Ethyl carbamate | Reference |
|---|---|---|---|---|
|
| ||||
| Canada | Bread | 12 | 1.4-4.8 | 15 |
| Toast | 24 | 1.0-29.2 | ||
| China | Soy sauce | 22 | 8-108 | 12 |
| Vinegar | 11 | 2-51 | ||
| Sufu1) | 10 | 12-124 | ||
| Red sufu | 10 | 87-344 | ||
| EU members | Bakery | 50 | ND-20 | 11 |
| Fermented sauce | 44 | ND-18 | ||
| Vinegar | 10 | ND-33 | ||
| Hong Kong | Bread/rolls/buns | 15 | ND-8.6 | 28 |
| Soy sauce | 5 | 1.8-17 | ||
| Vinegar | 18 | ND-37 | ||
| Japan | Soy sauce | 26 | ND-35.2 | 38 |
| South Korea | Kimchi | 20 | ND-16.2 | 19 |
| Soy sauce | 20 | ND-73.3 | ||
| Soybean paste | 7 | ND-7.9 | ||
| Vinegar | 5 | 0.3-2.5 | ||
1)A cheese-like product that is one of the most popular fermented soybean foods in China.