ReviewJournal of food protection2021
Occurrence of Ethyl Carbamate in Foods and Beverages: Review of the Formation Mechanisms, Advances in Analytical Methods, and Mitigation Strategies.
Review in Journal of food protection, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
19 citing papers in PubMed.
- Food Biotechnology Potential of Grape-DerivedFoods (Basel, Switzerland) · 2026Article
- Microbial plastic degradation: enzymes, pathways, challenges, and perspectives.Microbiology and molecular biology reviews : MMBR · 2025Review
- Germination-induced cyanide accumulation during the grain hydration process ofFood chemistry: X · 2025Article
- Studies on the Ethyl Carbamate Content of Fermented Beverages and Foods: A Review.Foods (Basel, Switzerland) · 2025Review
- The Use of Non-Conventional Yeast in Sake Production.Molecules (Basel, Switzerland) · 2025Article
- Applications of Microextraction Technology for the Analysis of Alcoholic Beverages Quality: Current Perspectives and Future Directions.Foods (Basel, Switzerland) · 2025Review
- Decoding the Formation and Elimination Mechanism of Ethyl Carbamate in Strong-AromaFoods (Basel, Switzerland) · 2024Article
- Article
- The effect of plum extracts and antioxidants on reduction of ethyl carbamate in plum liqueur.Food science and biotechnology · 2024Article
- A Straightforward, Sensitive, and Reliable Strategy for Ethyl Carbamate Detection in By-Products from Baijiu Production by Enzyme-Linked Immunosorbent Assay.Foods (Basel, Switzerland) · 2024Article
- The High-Throughput Screening of Microorganisms to Eliminate Ethyl Carbamate in Chinese Liquor.Foods (Basel, Switzerland) · 2024Article
- Critical and distinct roles of cell type-specific NF-κB2 in lung cancer.JCI insight · 2024Article
- Ethyl Carbamate in Fermented Food Products: Sources of Appearance, Hazards and Methods for Reducing Its Content.Foods (Basel, Switzerland) · 2023Review
- A Nationwide Survey and Risk Assessment of Ethyl Carbamate Exposure Due to Daily Intake of Alcoholic Beverages in the Chinese General Population.Foods (Basel, Switzerland) · 2023Article
- Synergistic Fermentation with Functional Microorganisms Improves Safety and Quality of Traditional Chinese Fermented Foods.Foods (Basel, Switzerland) · 2023Review
- The Screening and Isolation of Ethyl-Carbamate-Degrading Strains from Fermented Grains and Their Application in the Degradation of Ethyl Carbamate in Chinese Baijiu.Foods (Basel, Switzerland) · 2023Article
- Food-Borne Chemical Carcinogens and the Evidence for Human Cancer Risk.Foods (Basel, Switzerland) · 2022Review
- Recent Developments in Surface-Enhanced Raman Spectroscopy and Its Application in Food Analysis: Alcoholic Beverages as an Example.Foods (Basel, Switzerland) · 2022Review
- Features and application potential of microbial urethanases.Applied microbiology and biotechnology · 2022Review
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Authors and funding
4 authors.
Funding
Abstract
abstractEthyl carbamate (EC) is a process contaminant that can be formed as a by-product during fermentation and processing of foods and beverages. Elevated EC concentrations are primarily associated with distilled spirits, but this compound has also been found at lower concentrations in foods and beverages, including breads, soy sauce, and wine. Evidence from animal studies suggests that EC is a probable human carcinogen. Consequently, several governmental institutions have established allowable limits for EC in the food supply. This review includes EC formation mechanisms, occurrence of EC in the food supply, and EC dietary exposure assessments. Current analytical methods used to detect EC will be covered, in addition to emerging technologies, such as nanosensors and surface-enhanced Raman spectroscopy. Various mitigation methods have been used to maintain EC concentrations below allowable limits, including distillation, enzymatic treatments, and genetic engineering of yeast. More research in this field is needed to refine mitigation strategies and develop methods to rapidly detect EC in the food supply. HIGHLIGHTS:
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.