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KMID : 0545120060160121961
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Journal of Microbiology and Biotechnology
2006 Volume.16 No. 12 p.1961 ~ p.1967
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Assessment of the Human Risk by an Intake of Ethyl Carbamate Present in Major Korean Fermented Foods
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Noh I-Woo
Ha Mi-Sun
Han Eun-Mee
Jang In-Sook
An Youn-Joo
Ha Sang-Do
Park Sang-Kyu
Bae Dong-Ho
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Abstract
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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 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 , respectively for the average Korean person aged 3-64 years, and were mainly contributed by Chinese cabbage kimchi, soy sauces, and Soju.
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KEYWORD
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Ethyl carbamate, average daily intake, excess cancer risk, risk assessment
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