Canada releases two investigation reports on ethyl carbamate in fermented soy products and cooking wine

The Canadian Food Inspection Agency (CFIA) conducted a study from 2021 to 2023 to investigate the presence of certain harmful substances in various food products. The study analyzed 275 samples of fermented soy products and cooking wine for ethyl carbamate (EC), with 34% of the samples testing positive, ranging from trace amounts to 824ug/kg, with tofu samples having the highest levels. Additionally, 748 samples of food items such as baked goods, infant food, and noodles were tested for furan, 2-methylfuran, and 3-methylfuran from 2021 to 2023. Furan was found in 86% of the samples, with the highest average concentration in baked goods, and most samples contained all three compounds. You can find more detailed information at the provided CFIA links.

(1) CFIA investigated the information of ethyl carbamate (EC) in fermented soy products and cooking wine in 2022-2023, and sampled and analyzed 275 samples, including 181 fermented soy products and 94 cooking wine samples. EC was detected in 34% of the tested samples, ranging from 4×10?9ug/kg to 824ug/kg. The EC level was the highest in tofu samples; (2) CFIA investigated the information of furan, 2-methylfuran and 3-methylfuran in selected foods from 2021 to 2023, and collected a total of 748 samples. The samples collected were foods that may contain these compounds, including baked goods, infant foods and noodles. Furan was detected in 86% of the surveyed samples. , ranging from 0.32×10?9ug/kg to 459ug/kg. The highest average concentration of furan was found in baked goods. Most samples (58%) contained all 3 analogs. For more details, see: ...