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Exposure Assessment of Ethyl Carbamate in Alcoholic Beverages  

Ha Mi-Sun (Division of Bioscience & Biotechnology, Konkuk University)
Kwon Ki-Sung (Korea Food & Drug Administration)
Kim Mee-Hye (Korea Food & Drug Administration)
Park Hee-Ra (Korea Food & Drug Administration)
Hu Soo-Jung (Korea Food & Drug Administration)
Lee Hyo-Min (Korea Food & Drug Administration)
Kim Kyung-Mi (Division of Bioscience & Biotechnology, Konkuk University)
Ko Eun-Jung (Division of Bioscience & Biotechnology, Konkuk University)
Ha Sang-Do (Department of Food Science and Technology, Chung-Ang University)
Bae Dong-Ho (Division of Bioscience & Biotechnology, Konkuk University)
Publication Information
Journal of Microbiology and Biotechnology / v.16, no.3, 2006 , pp. 480-483 More about this Journal
Abstract
Ethyl carbamate, a by-product produced naturally during fermentation and contained in fermented foods and beverages, is a carcinogen. Thus, due to the high consumption of alcoholic beverages in Korea, the ethyl carbamate concentrations in popular alcoholic beverages were determined, and the daily intake of ethyl carbamate through alcoholic beverages was estimated. The major Korean alcoholic beverages, Soju, beer, and Takju, with the highest market share were sampled and their ethyl carbamate concentrations determined by GC/MS/SIM. The ranges of ethyl carbamate contained in Soju, beer, and Takju was 0.83-10.07, 0.45-0.77, and 0.40-0.93 ppb, respectively. These results and data on the average daily intake of alcoholic beverages were then used to calculate the average and maximum estimated daily intakes (EDI) of ethyl carbamate through alcoholic beverages. As a result, a relatively high EDI of ethyl carbamate through alcoholic beverages was found for Korean males over 30 years old, indicating the need to reduce the ethyl carbamate content in alcoholic beverages.
Keywords
Ethyl carbamate; urethane; alcoholic beverage; exposure assessment;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
Times Cited By Web Of Science : 4  (Related Records In Web of Science)
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