Ethylcarbamate is a compound that can naturally occur in fermented foods and beverages. It often occurs in alcoholic beverages (in particular stone fruit brandies). Ethyl carbamate is formed by ethanol and certain precursors in the fruit mash under the influence of light during the distillation process. On 2 March 2010 the Commission adopted a Commission Recommendation on the prevention and reduction of ethylcarbamate contamination in stone fruit spirits and stone fruit marc spirits and on the monitoing of ethyl carbamate levels in these beverages. Monitoring data following this recommendation are compiled in an EFSA scientific report which was made available in March 2014 (2014 report).