Survey and analysis of fermented food contamination with ethyl carbamate(EC) were carried out using GC/MS/MS with liquid-liquid extraction and matrix solid phase dispersion extraction as pretreatment method.There were 343 EC positive samples among the 437 fermented foods,and the positive rate was 78.49%.The results showed that fruit wine had highest positive rate of 100%,and the positive rates of soy sauce,vinegar and yellow wine were inferior to fruit wine with 98.17%,86.67% and 78.83%,respectively.The lowest positive rate of beer was not detected.The wine with the highest averages of EC was yellow wine with 90.4 μg/L,followed by health care wine with 62.9 μg/L.The wine with the lowest average was wine with 7.6 μg/L.The average contents of condiments in soy sauce and vinegar were 84.1 μg/kg and 76.2 μg/kg,respectively.The average content of baking foods in bread was 24.3 μg/kg.The results showed that the yellow wine,soy sauce and vinegar had relatively higher average content and positive rate,therefore fermented food contamination must be emphasized in further research and supervision.