Elimination of ethyl carbamate in fermented foods

Ethyl carbamate (EC) is a common harmful by-product in fermented foods and can be derived from raw materials or formed during the fermentation or even in the post-treatment. Its content can be affected by temperature, microorganisms, technological processes, and other factors. In this review, we summarized the technologies and their applications for EC elimination in fermented foods in the light of upstream processes, such as raw material pretreatment, lower temperature, breeding microorganisms, and exogenous substances, to the downstream enzymatic method and physical adsorption. The review covers different strategies to eliminate EC, such as strain breeding, genetic engineering, enzyme, and physicochemical strategies. By comparing these strategies, practical strategies for the efficient elimination of EC in different fermented foods on an industrial scale have been discussed and proposed in consideration of flavor, food safety and feasibility of an industrial application.