Ethyl Carbamate in Fermented Vegetables and Soy Products, 2019-2020

Survey data on ethyl carbamate levels in fermented vegetables and soy products published by the Canadian Food Inspection Agency. The data covers the period from April 1, 2019, to March 31, 2020. It originates from a targeted Food Safety Action Plan (FSAP) report.

Use Cases

• Assess compliance with food safety standards based on ethyl carbamate concentration data.
• Analyze contamination trends in fermented vegetables and soy products over the 2019-2020 period.
• Identify potential risk factors for ethyl carbamate formation in specific food categories mentioned in the survey.

Strengths

• Data is associated with a specific, published Food Safety Action Plan (FSAP) report.
• The temporal coverage is clearly defined as April 1, 2019, to March 31, 2020.
• The dataset is provided in a standard CSV format for accessibility.

Limitations

• Column-level documentation is absent; field semantics must be inferred after download.
• Row count is unknown, which may limit suitability assessment.
• Data may reflect geographic and temporal bias inherent to the Canadian Food Inspection Agency's survey scope.

Provenance

Source

Canadian Food Inspection Agency

Collection Method

Targeted survey under the Food Safety Action Plan (FSAP).

Time Range

April 1, 2019 to March 31, 2020

Freshness

Last updated 2026-07-22 18:33:04.169818; freshness should be verified.

Geography

Likely Canada, as the survey is conducted by the Canadian Food Inspection Agency.