Exposure assessment and risk characterisation of ethyl carbamate from Korean traditional fermented rice wine, Takju and Yakju.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess
; 33(2): 207-14, 2016.
Article
in En
| MEDLINE
| ID: mdl-26794849
ABSTRACT
Ethyl carbamate is one of the most hazardous chemicals naturally occurring in food, and is present in alcoholic beverages. Korean traditional rice wine, Takju and Yakju, is frequently consumed in Korea, but there have been no studies characterising the risks of ethyl carbamate in these products. In order to assess and characterise the exposure risk of ethyl carbamate in Korean traditional rice wines, ethyl carbamate was investigated by means of GC-MS. The analytical methods were optimised and validated through determining linearity, detection limit, quantification limit, recovery and precision. A total of 283 traditional Korean rice wines, including 175 Takju and 108 Yakju samples, were analysed. Exposure assessment was performed by factoring in ethyl carbamate content, daily consumption and body weight. Daily exposures of ethyl carbamate were estimated for adults in four age groups, and risks of ethyl carbamate were characterised by the margin of exposure, which is more than 10 000. Based on this study, the risks of ethyl carbamate in Korean traditional rice wine were shown to be of low concern.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Oryza
/
Urethane
/
Food Contamination
/
Alcoholic Beverages
Type of study:
Etiology_studies
/
Risk_factors_studies
Limits:
Humans
Country/Region as subject:
Asia
Language:
En
Journal:
Food Addit Contam Part A Chem Anal Control Expo Risk Assess
Journal subject:
CIENCIAS DA NUTRICAO
Year:
2016
Document type:
Article
Affiliation country:
South Korea
Publication country:
ENGLAND
/
ESCOCIA
/
GB
/
GREAT BRITAIN
/
INGLATERRA
/
REINO UNIDO
/
SCOTLAND
/
UK
/
UNITED KINGDOM