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tography to the trace level analysis of ethyl carbamate in bread. Rapid Communications in Mass Spectrometry, 19, 2235 2243. Lau, B.P., Weber, D., Page, B.D. (1987). Gas chromatographic-mass spectrometric determination of ethyl carbamate in alcoholic beverages. Journal of Chromatography, A, 402, 233 241. Kim, Y.K.L., Koh, E., Chung, H.J., Kwon, H. (2000). Determination of ethyl carbamate in some fermented Korean foods and beverages. Food Additives and Contaminants, 17, 469 475. Whiton, R.S., Zoecklein, B.W. (2002). Determination of ethyl carbamate in wine by solid-phase microextraction and gas chromatography/mass spectrometry. American Journal of Enology and Viticulture, 53, 60 63. Park, S.K., Kim, C.T., Lee, J.W. et al. (2007). Analysis of ethyl carbamate in Korean soy sauce using high-performance liquid chromatography with uorescence detection or tandem mass spectrometry and gas chromatography with mass spectrometry. Food Control, 18, 975 982. NIST Chemistry WebBook (2005). NIST Standard Reference Database Number 69, June 2005 Release, http://webbook.nist.gov/chemistry/ (accessed September 2007). Lachenmeier, D.W. (2005). Rapid screening for ethyl carbamate in stone-fruit spirits using FTIR spectroscopy and chemometrics. Analytical and Bioanalytical Chemistry, 382, 1407 1412. Hamlet, C.G., Jayaratne, S.M. (2003). Ethyl Carbamate in Bread, Toast and Similar Products. A Report Prepared for the UK Food Standards Agency, RHM Technology Ltd, High Wycombe, UK. Lachenmeier, D.W., Frank, W., Kuballa, T. (2005). Application of tandem mass spectrometry combined with gas chromatography to the routine analysis of ethyl carbamate in stone-fruit spirits. Rapid Communications in Mass Spectrometry, 19, 108 112. Lachenmeier, D.W., Nerlich, U., Kuballa, T. (2006). Automated determination of ethyl carbamate in stone-fruit spirits using headspace solid-phase microextraction and gas chromatography-tandem mass spectrometry. Journal of Chromatography, A, 1108, 116 120. Woo, I.S., Kim, I.H., Yun, U.J., Chung, S.K., Choi, S.W., Park, H.D. (2001). An improved method for determination of ethyl carbamate in Korean traditional rice wine. Journal of Industrial Microbiology and Biotechnology, 26, 363 368. Mirzoian, A., Mabud, M. (2006). Comparison of methods for extraction of ethyl carbamate from alcoholic beverages in gas chromatography/mass spectrometry analysis. Journal of AOAC International, 89, 1048 1051. Tareke, E., Rydberg, P., Karlsson, P., Eriksson, S., Tornqvist, M. (2002). Analysis of acrylamide, a carcinogen formed in heated foodstuffs. Journal of Agricultural and Food Chemistry, 50, 4998 5006. Eerola, S., Hollebekkers, K., Hallikainen, A., Peltonen, K. (2007). Acrylamide levels in Finnish foodstuffs analysed with liquid chromatography tandem mass spectrometry. Molecular Nutrition and Food Research, 51, 239 247. Kim, C.T., Hwang, E.S., Lee, H.J. (2007). An improved LC-MS/MS method for the quantitation of acrylamide in processed foods. Food Chemistry, 101, 401 409.
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ETHYL CARBAMATE (URETHANE)
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74. Commission Regulation (EC) No. 761/1999 of 12 April 1999, Oj No. L99/4, 14.4.1999. 75. De Melo Abreu, S., Alves, A., Oliveira, B., Herbert, P. (2005). Determination of ethyl carbamate in alcoholic beverages: an interlaboratory study to compare HPLC-FLD with GC-MS methods. Analytical and Bioanalytical Chemistry, 382, 498 503. 76. Arthur, C.L., Pawliszyn, J. (1990). Solid phase microextraction with thermal desorption using fused silica optical bers. Analytical Chemistry, 62, 2145 2148. 77. Kataoka, H., Lord, H.L., Pawliszyn, J. (2000). Applications of solid-phase microextraction in food analysis. Journal of Chromatography, A, 880, 35 62. 78. Food Standards Agency (2005). Survey of ethyl carbamate in foods and beverages, Food Survey Information Sheet 78/05, http://www.food.gov.uk/science/surveillance/ fsis2005/fsis7805 (accessed September 2007). 79. Hasnip, S., Crews, C., Potter, N., Christy, J., Chan, D., Bondu, T., Matthews, W., Walters, B., Patel, K. (2007). Survey of ethyl carbamate in fermented foods sold in the United Kingdom in 2004. Journal of Agricultural and Food Chemistry, 55, 2755 2759. 80. Andrade-Sobrinho, L.G., Boscolo, M., Lima-Neto, B.S., Franco, D.W. (2002). Carbamato de etila em bebidas alco licas (Cacha a, Tiquira, U sque e Grapa). Quimica Nova, 25, 1074 1077. 81. Kim, Y.K.L., Koh, E., Chung, H.J., Kwon, H. (2000). Determination of ethyl carbamate in some fermented Korean foods and beverages. Food Additives and Contaminants, 17, 469 475. 82. Ha, M.S., Kwon, K.S., Kim, M. et al. (2006). Exposure assessment of ethyl carbamate in alcoholic beverages. Journal of Microbiology and Biotechnology, 16, 480 483. 83. Noh, I.W., Ha, M.S., Han, E.M. et al. (2006). Assessment of the human risk by an intake of ethyl carbamate present in major Korean fermented foods. Journal of Microbiology and Biotechnology, 16, 1961 1967. 84. Lachenmeier, D.W., Schehl, B., Kuballa, T., Frank, W., Senn, T. (2005). Retrospective trends and current status of ethyl carbamate in German stone-fruit spirits. Food Additives and Contaminants, 22, 397 405. 85. Food Standards Agency (2000). Survey for ethyl carbamate in whisky, food surveillance information sheet 2/00, May 2000, http://archive.food.gov.uk/fsainfsheet/2000/ no2/2whisky.htm (accessed September 2007). 86. Joint FAO/WHO Expert Committee on Food Additives (JECFA) (2005). Summary and conclusions from the Sixty-fourth meeting, Rome, 8 17 February 2005, JECFA/64/SC. http://www.who.int/ipcs/food/jecfa/summaries/summary_ report_64_ nal.pdf (accessed November 2007). 87. European Food Safety Authority (2007). Opinion of the Scienti c Panel on contaminants in the food chain on a request from the European Commission on ethyl carbamate and hydrocyanic acid in food and beverages. The EFSA Journal, 551, 1 44. 88. Koh, E., Kwon, H. (2007). Quanti cation of ethyl carbamate in soy sauce consumed in Korea and estimated daily intakes by age. Journal of the Science of Food and Agriculture, 87, 98 102.
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