Abstract
Ethyl carbamate, a genotoxic chemical contaminant present in fermented alcoholic beverages and foods, is formed from naturally occurring substances in these beverages and foods. Studies have shown that the content of ethyl carbamate can increase significantly during product storage and maturation, especially if favorable conditions are present. Higher levels of ethyl carbamate have been associated with distilled alcoholic beverages, mainly obtained from stone fruits. Ethyl carbamate content is lower in fermented foods, such as bread, yogurt, and fermented sauces. EC formation occurs through several different pathways in food systems. A primary pathway involves select compounds reacting with ethanol (EtOH); therefore, the majority of the research has focused on the occurrence of EC in alcoholic beverages Due to health risks, some countries have imposed legal limits on carbamate content in alcoholic beverages.