Survey of ethyl carbamate in food and beverages

Tuesday 25 October 2005

Food Survey Information Sheet 78/05

A survey was undertaken to measure the concentration of ethyl carbamate in selected foods and alcoholic beverages (excluding whisky), which could potentially contain ethyl carbamate.

Seventy-five samples of beverages/liquid condiments and 25 food samples were purchased from retail outlets around the UK. Of the 100 samples analysed 40 had quantifiable levels of ethyl carbamate. The highest concentration of ethyl carbamate found (6.13 mg/kg) was in the only sample of kirsch analysed. There are currently no EU or UK regulatory limits for ethyl carbamate in food or drink.

At its 64th meeting in February 2005, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) considered ethyl carbamate and produced a summary report. Details of the summary report can be found on the FAO website.

JECFA concluded that the intake of ethyl carbamate from foods, excluding alcoholic beverages, was much lower than the amounts shown to cause cancer in laboratory animals and was therefore of low concern. However, alcoholic beverages added a much larger amount to the total intake of ethyl carbamate, and this was a concern. JECFA therefore recommended that mitigation measures to reduce concentrations of ethyl carbamate in some alcoholic beverages should be continued.

The Agency is working with the manufacturers to ensure that good manufacturing practices are in place to reduce the level of ethyl carbamate in alcoholic beverages. The results of the survey do not affect Agency advice on what people should eat or drink.