Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Assessment of the Human Risk by an Intake of Ethyl Carbamate Present in Major Korean Fermented Foods

  • Noh, I-Woo (Division of Bioscience and Biotechnology, Konkuk University) ;
  • Ha, Mi-Sun (Division of Bioscience and Biotechnology, Konkuk University) ;
  • Han, Eun-Mee (Division of Bioscience and Biotechnology, Konkuk University) ;
  • Jang, In-Sook (Division of Bioscience and Biotechnology, Konkuk University) ;
  • An, Youn-Joo (Division of Bioscience and Biotechnology, Konkuk University) ;
  • Ha, Sang-Do (Department of Environmental Science, Konkuk University) ;
  • Park, Sang-Kyu (Department of Food Science & Technology, Chung-Ang University) ;
  • Bae, Dong-Ho (Bio/Molecular Informatics Center, Konkuk University)
  • Published : 2006.12.30
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Abstract

Levels of ethyl carbamate, 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 $\mu$g/kg of ethyl carbamate 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 $3.0\times10^{-7}$, respectively for the average Korean person aged 3-64 years, and were mainly contributed by Chinese cabbage kimchi, soy sauces, and Soju.

Keywords

References

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