Survey of fermented foods contamination with ethyl carbamate in Shenzhen City.

Objective To survey the levels of ethyl carbamate (EC) in selected fermented foods sold in Shenzhen. Methods After addition of deuterated internal standard,food samples were pre-treated by Matrix solid-phase dispersion (MSPD)and solid-phase microextraction (SPME),and separated by gas chromatography on a DB-WAX capillary column,identified and quantified by mass spectrometry in SIM mode. Results The detection rate of EC was 0.01 mg/kg or above in 44(51%)of 87 samples sold in Shenzhen,at levels between 11.2～156.8μg/kg. The levels of EC in wine was 11.2～65.1μg/ kg. The mean exposure of EC from wine was 1.8ng/kg.bw/day and related M OE was 167 000. High exposure (97.5%)of EC was 13.8 ng/kg.bw/day and related MOE was 21 700. Conclusion There is EC contamination in fermented foods and alcoholic beverages and necessary measures be taken to deal with this problem..