Studies on the Ethyl Carbamate Content of Fermented Beverages and Foods: A Review.

Valentina Simion, Valerica Luminiţa Vişan, Ricuţa Vasilica Dobrinoiu, Silvana Mihaela Dănăilă-Guidea

Abstract readReview

In one paragraph

Review in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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1 · What the graph read from it

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4 · The record

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5 · Who and what money

Authors and funding

4 authors.

Valentina SimionDepartment of Biotechnologies, Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Street, 011464 Bucharest, Romania.

Valerica Luminiţa VişanIndustrial Biotechnologies Department, Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Street, 011464 Bucharest, Romania.

Ricuţa Vasilica DobrinoiuDepartment of Biotechnologies, Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Street, 011464 Bucharest, Romania.ORCID 0000-0002-2981-3502

Silvana Mihaela Dănăilă-GuideaDepartment of Biotechnologies, Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Street, 011464 Bucharest, Romania.ORCID 0000-0003-0025-4580

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

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.

Indexed as

distilled alcoholic beveragesethyl carbamatefermentationhealthy beveragesnatural compoundspotentially carcinogenic

Identifiers

PMID41097462

DOI10.3390/foods14193292

PMCPMC12523501

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