Table 2.
Summary of key data on the occurrence of ethyl carbamate in foods including condiments.a
| Food/condiment | Mean concentration (µg/kg)b | Concentration range (µg/kg)b | n | Analytical method | Country/region | References |
|---|---|---|---|---|---|---|
| Bread | 2.6c | ND–12 | 104 | GC/N-TEA; GC-MS | Canada; Denmark; US; Hong Kong | Diachenko et al. (1992); Haddon et al. (1994); Tang et al. (2011); Vahl et al. (1993) |
| Cheese | ND | ND | 17 | GC/N-TEA | US | Diachenko et al. (1992) |
| Fermented cabbage (kimchi) | 3.5 | ND–16 | 20 | GC-MS | Korea | Lee Kim et al. (2000) |
| Soy sauce | 16c | ND–130 | 20 | GC/N-TEA | China; Germany; Korea; Hong Kong; US |
Diachenko et al. (1992); Fauhl et al. (1993); Lee Kim et al. (2000); Koh et al. (2007); Tang et al. (2011); Mo et al. (2014); Choi et al. (2018) |
| Wine vinegar | 8.8 | 4–26 | 6 | GC/N-TEA | US | Diachenko et al. (1992) |
| Yogurt | 0.4 | ND–3 | 14 | GC/N-TEA | US | Diachenko et al. (1992) |
b
Abbreviations used: GC-MS, gas chromatography-mass spectrometry; GC/N-TEA, gas chromatography-thermal energy analyzer with nitrogen converter; ND, not detected.
b
Ethyl carbamate data rounded to two significant figures.
c
Mean of means from reference data shown for display purposes in table.