3a. Ethyl Carbamate (Urethane)

  1. Richard H. Stadler2 and
  2. David R. Lineback3
  1. Colin G. Hamlet

Published Online: 11 JUL 2008

DOI: 10.1002/9780470430101.ch3a

Process-Induced Food Toxicants: Occurrence, Formation, Mitigation, and Health Risks

Process-Induced Food Toxicants: Occurrence, Formation, Mitigation, and Health Risks

How to Cite

Hamlet, C. G. (2008) Ethyl Carbamate (Urethane), in Process-Induced Food Toxicants: Occurrence, Formation, Mitigation, and Health Risks (eds R. H. Stadler and D. R. Lineback), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470430101.ch3a

Editor Information

  1. 2

    Nestlé Product Technology Centre Orbe, CH-1350 Orbe, Switzerland

  2. 3

    Joint Institute for Food Safety and Applied Nutrition (JIFSAN), University of Maryland, College Park, MD 20742, USA

Author Information

  1. RHM Technology, RHM Group Ltd., Lord Rank Centre, Lincoln Road, High Wycombe, Bucks HP12 3QR, UK

Publication History

  1. Published Online: 11 JUL 2008
  2. Published Print: 19 DEC 2008

ISBN Information

Print ISBN: 9780470074756

Online ISBN: 9780470430101

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Keywords:

  • ethyl carbamate (urethane) and human health risk;
  • ethyl carbamate - metabolic activation and detoxification pathways;
  • foodstuffs and ethyl carbamate levels

Summary

This chapter contains sections titled:

  • Introduction

  • Toxicological Aspects

  • Analysis

  • Occurrence and Exposure

  • Formation Routes

  • Mitigation

  • Legislation

  • Future Prospects and Conclusions

  • References