Ethyl carbamate and hydrocyanic acid in food and beverages - Scientific Opinion of the Panel on Contaminants

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doi:10.2903/j.efsa.2007.551

Cited by 21 publications

(8 citation statements)

References 36 publications

(40 reference statements)

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“…30 The margin of exposure (MOE) was calculated on the basis of JECFA estimates of BMDL 10 = 0.3 mg/kg bw/day (bw = body weight). 22 Problems with sample preparation and analytical equipment are inevitable in the practical daily analytical chemistry. The students also realized this, as a few instrumental issues on, e.g., instrument calibration and restart before analysis arose during their lab work.…”

Section: Case 2: Ethyl Carbamate In Beermentioning

confidence: 99%

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Case Study Teaching for Active Learning on Analytical Quality Assurance Concepts in Relation to Food Safety Exposure Assessment

et al. 2021

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For food research, control, and production, valid and trustworthy analytical data are important. Our practical chemical food safety course for engineers therefore uses real-life studies for the ease of understanding the concept and the needed requirements for high analytical quality in relation to enabling correct evaluation of chemical food safety. Concepts of chromatography and mass spectrometry were applied and left open for inquiry-based learning and students' search for information for their actual case study during this 3 week practical course. Three case studies, with three different analytical chemistry challenges, were addressed, namely, iodine, ethyl carbamate, and N-nitrosamine determination by ICP-MS, GC−MS, and LC−MS/ MS, respectively. Each group of students successfully concluded one case study by integration of method validation and other appropriate analytical quality concepts with practical conduction of the analysis. The assignment included obtaining their own results, and evaluation of the results in the context of a food safety assessment. Successful vocabulary attainment and learning of quality assurance, analytical concepts, and data evaluation were communicated in report writing as well as oral presentations in front of the other students (in groups) and at the final examination (individually).

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Section: Case 2: Ethyl Carbamate In Beermentioning

confidence: 99%

“… a See ref . b See ref . c See ref . d See ref . e See ref . f See ref . g See ref . h See ref . i See ref . …”

Section: Introductionmentioning

confidence: 99%

Case Study Teaching for Active Learning on Analytical Quality Assurance Concepts in Relation to Food Safety Exposure Assessment

et al. 2021

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“…Ethyl carbamate (C 2 H 5 OCONH 2 ) is detected in fermented foods and alcoholic beverages (such as soy sauce, rice wine and liquor) and is a potential carcinogen (47,48). Du et al (25) identified the specific microorganisms that were associated with the formation of ethyl carbamate precursors ( urea, cyanide, and citrulline) during solid state fermentation of high temperature Daqu liquor using metatranscriptomic sequencing and culture dependent analysis.…”

Section: Lactobacillus Reduces the Amount Of Unfavourable Ingredientsmentioning

confidence: 99%

Lactic acid bacteria in the brewing of traditional Daqu liquor

et al. 2019

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Lactic acid bacteria and their metabolites play important roles in defining Chinese liquor flavour. Currently, the role of lactic acid bacteria in liquor brewing remains unclear. This review discusses the role of lactic acid bacteria in fermentation of different types of Daqu and fermented grains. It focuses on the interaction between these bacteria and other microorganisms during liquor brewing, and analyses its effect on liquor flavour and quality. In addition, the roles of Lactobacillus in reducing the amount of unfavourable ingredients in liquor and the succession law of lactic acid bacteria during the fermentation of three Daqu liquors were also studied. Finally, the methods aimed at reducing lactic acid production and improving liquor quality are discussed. Overall, the review highlights the significance of lactic acid bacteria for brewing Daqu liquor. Nevertheless, further studies are required to clarify the role and mechanism of action of lactic acid bacteria during liquor fermentation. © 2019 The Institute of Brewing & Distilling

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“…Chinese liquor, also known as Baijiu in Chinese, is one of the world’s oldest and most widely drunk distilled spirits. Canada, France, the Czech Republic, and Japan have stipulated that the EC concentration in distilled spirits must be less than 150 μg/L [ 21 , 22 ]. Chinese liquor contains a maximum of 192 μg/kg of EC, which is slightly higher than the regulation [ 23 ] (Ethyl Carbamate and Hydrocyanic Acid in Food and Beverages—Scientific Opinion of the Panel on Contaminants).…”

Section: Introductionmentioning

confidence: 99%

Genetic Engineering Production of Ethyl Carbamate Hydrolase and Its Application in Degrading Ethyl Carbamate in Chinese Liquor

Dong

Xue

Guo

et al. 2022

Foods

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Ethyl carbamate (EC), classified as a Group 2A carcinogen, is most abundant in the fermented foods, such as Cachaca, Shaoxing wine, and Chinese liquor (baijiu). Although biodegradation can reduce its concentration, a high ethanol concentration and acidic environment often limit its degradation. In the present study, a novel ethyl carbamate hydrolase (ECH) with high specificity to EC was isolated from Acinetobacter calcoaceticus, and its enzymatic properties and EC degradability were investigated. ECH was immobilized to resist extreme environmental conditions, and the flavor substance changes were explored by gas chromatography-mass spectrometry (GC/MS). The specific enzymatic activity of ECH was 68.31 U/mg. Notably, ECH exhibited excellent thermal stability and tolerance to sodium chloride and high ethanol concentration (remaining at 40% activity in 60% (v/v) ethanol, 1 h). The treatment of immobilized ECH for 12 h decreased the EC concentration in liquor by 71.6 μg/L. Furthermore, the immobilized ECH exerted less effect on its activity and on the flavor substances, which could be easily filtrated during industrial production.

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Ethyl carbamate and hydrocyanic acid in food and beverages - Scientific Opinion of the Panel on Contaminants

Cited by 21 publications

References 36 publications

Case Study Teaching for Active Learning on Analytical Quality Assurance Concepts in Relation to Food Safety Exposure Assessment

Case Study Teaching for Active Learning on Analytical Quality Assurance Concepts in Relation to Food Safety Exposure Assessment

Lactic acid bacteria in the brewing of traditional Daqu liquor

Genetic Engineering Production of Ethyl Carbamate Hydrolase and Its Application in Degrading Ethyl Carbamate in Chinese Liquor

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