Results of study on ethyl carbamate in local fermented foods

The Centre for Food Safety (CFS) has conducted a study on levels of ethyl carbamate (EC) in local fermented foods and beverages to assess the dietary exposure to EC of the local population and to assess its associated health risks. The results were released today (September 18).

A spokesman for the CFS said that little had been known before about the amount of EC in common local fermented foods, and previous studies carried out overseas mainly focused on food items in the Western diet.

"With the study results, the CFS could provide the trade and the public with some useful reference information and formulate guidelines for them," he said.

Ethyl carbamate, also known as urethane, is naturally formed in fermented foods during the fermentation process or storage. Variable levels of EC have been found in different fermented foods such as bread, soy sauce and yoghurt, and in alcoholic beverages such as spirits, grape wine and beer.

"Public concerns about EC in foods are related to its carcinogenic potential. At present, there is no international standard for the maximum allowable level of EC in foods," the spokesman said.

The Joint Food and Agriculture Organisation/World Health Organisation Expert Committee on Food Additives (JECFA) evaluated EC in 2005 and concluded that intake of EC from foods excluding alcoholic beverages would be of low concern. However, dietary exposure to EC from both food and alcoholic beverages was of concern.

The CFS analysed the levels of EC in 276 food and beverage samples including 70 alcoholic beverages. They covered nine food groups, namely fermented cereal and grain products (bread, rolls, buns and crackers); legumes (fermented soy products); preserved/dried vegetables; meat products (fermented pork products); fermented dairy products; fermented fish products; condiments and sauces; non-alcoholic beverages; and alcoholic beverages.

Results showed that EC was detected in 202 samples (73%), with levels ranging from not-detected to 650 micrograms per kilogram.

Fermented soy products (fermented red bean curd and fermented bean curd) contained EC at levels between not-detected and 650 micrograms per kilogram and alcoholic beverages (yellow wine, sake and plum wine) between not-detected and 390 micrograms per kilogram. Grape wine (red and white) had EC at levels between 6.7 and 47 micrograms per kilogram. Other local fermented foods such as fermented cereal and grain products, preserved vegetables, fermented dairy products, fermented fish products (salted fish) and fermented tea (Chinese tea) contained EC between not-detected to 44 micrograms per kilogram.

"Based on the preliminary weighted population mean consumption data of its Population-based Food Consumption Survey and the EC levels measured in this study, the Centre found that for the general population, dietary exposure to EC from consumption of fermented foods and beverages are unlikely to pose health concern," the spokesman said.

"However, for high consumers of alcoholic beverages, such as distilled spirits (more than 270ml per day), plum wine (more than 76ml per day) and grape wine (more than 250ml per day), health risks posed by EC cannot be ruled out," he added.

Other findings were that EC was present in varying amounts in different local fermented foods and beverage items at generally low levels. The food group of alcoholic beverages was identified as the main dietary source of EC, followed by fermented cereal and grain products (bread, rolls, buns and crackers) and legumes (fermented soy products).

The spokesman advised the public to:

* maintain a balanced diet and avoid overindulgence in fermented foods and beverages, in particular alcoholic beverages;
* store fermented foods and beverages in a cool place under low light conditions; and
* avoid stocking up excessive fermented foods and beverages to shorten the storage period.

The trade should:

* follow good manufacturing practice;
* develop mitigation measures to reduce the levels of EC in fermented foods and beverages, for example, identifying and reducing the amount of precursors (chemicals that can be converted into EC after fermentation) of EC;
* obtain fermented foods and beverages from reliable suppliers;
* use proper containers to protect fermented foods and beverages from heat and light exposure during transportation and storage; and
* keep stock according to the first-in-first-out principle.

The study report has been uploaded onto the CFS website: www.cfs.gov.hk/english/programme/programme_rafs/programme_rafs_fc_01.html

Draft Guidelines to the Trade on Reducing the Level of Ethyl Carbamate in Alcoholic Beverages during Storage and Transport has also been uploaded onto the CFS website:
www.cfs.gov.hk/english/committee/committee_tcf_Ethyl_Carbamate.html

Members of the trade are invited to provide comments on the draft guidelines.

Ends/Friday, September 18, 2009
Issued at HKT 16:31