Is Ethyl Carbamate safe in food and drink?

Ethyl carbamate is classified as 'probably carcinogenic to humans' (IARC Group 2A) and is considered a genotoxic, multisite carcinogen in animals, with the United States National Toxicology Program (NTP) listing it as 'reasonably anticipated to be a human carcinogen'.

Why here

Ethyl carbamate naturally forms as a process contaminant during the fermentation and storage of various foods and beverages, including alcoholic beverages (spirits, wine, beer), bread, soy sauce, yogurt, and fermented vegetables. Higher levels are particularly found in distilled alcoholic spirits, especially those made from stone fruits and sugar cane, due to the presence of precursors and high temperatures during distillation.

What would have to be true

Human exposure to ethyl carbamate occurs primarily through the consumption of fermented foods and alcoholic beverages. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) estimated a mean intake from food (excluding alcoholic beverages) of approximately 15 ng/kg body weight per day, which was considered of low concern. However, the high intake from food and alcoholic beverages combined was estimated at 80 ng/kg body weight per day, which is of concern, leading to recommendations for mitigation measures in some alcoholic beverages. A 'virtually safe dose' for a negligible increase in lifetime tumor incidence (0.0001%) has been estimated at 20 to 80 ng/kg body weight per day. Specific concentrations can range from 3-15 ng/g in bread, over 10 ng/g in table wine, and 200-20,000 ng/g in stone-fruit brandies. Several countries, including Canada and the USA, have established maximum levels or voluntary limits for ethyl carbamate in various alcoholic beverages (e.g., 30 µg/L for table wines in Canada, 125 ppb for whiskey in the USA).