Research progress on ethyl carbamate in food

Ethyl carbamate (EC) is a multi-site carcinogen produced in the fermentation and storage process of food, which is widely found in soy sauce, wine (liquor, rice wine, wine, etc.), cereal or bean fermented food, lactic acid bacteria fermented beverage and other products. EC is able to be quickly and completely absorbed by the gastrointestinal tract and skin, which poses a potential threat to the life and health of consumers. This paper systematically reviews the formation mechanism, limit standards and detection methods of EC in food in recent years, aiming to provide a scientific basis for the food industry to reduce the impact of EC on public health.