How far Ethylene Oxide is safe?
Ethylene oxide is a carcinogenic, mutagenic, irritating, and anaesthetic gas, which is used to control insects as a fumigant. Sterilizing medical devices with ethylene oxide (EO) is a common practice primarily due to its extensive material compatibility. ETO is a toxic substance that is majorly used to sterilise food items, spices, medical and pharmaceutical products. Exposure to this residue can possibly cause severe health problems. The main side effect of using EO as a sterilization agent is that it can leave a residue on the devices being processed.
The residues that may be found after processing are as follows:
- Ethylene Oxide (EO) – the residue that may remain after processing has been completed
- Ethylene Chlorohydrin (ECH) – the residue that may form when EO comes into contact with free chloride ions
- Ethylene Glycol (EG) – the residue that may form when EO comes into contact with water
Recent Recalls due to ETO contamination
European countries are now facing more ethylene oxide related recalls soon after the substance was detected in a food additive used in a range of products. The European commission Food and Feed crisis coordinator recommended a mass recall of products containing E410 locust bean gum contaminated with Ethylene oxide.
Belgium first raised the alarm in September 2020 about ethylene oxide in products from India with sesame seeds. These related recalls are still continuing with thousands of conventional and organic items with long shelf life dates such as cereals, chocolate, biscuits, bread, crackers, spices and bagels affected.
Food products exported from India must have a Transaction Certificate, issued by a certification body. To obtain such a certificate, there must be a clear Ethylene Oxide test report.
Eurofins food testing laboratory offers testing for ETO residue contamination in food products, using Gas Chromatography Tandem Mass Spectrometry (GC-MS/MS), in our food testing laboratories.
Significance in food:
The recent recall of Sesame seeds exported from India due to the RASFF alert has put the spotlight on the issue of ETO residues in food. From September 2020 to February 2021, there were more than 500 recalls of food products in the EU because of ETO residue contamination.
The EU has released the regulation (EU) 2020/1540 and the same is published in the official Journal of the EU. It strengthens the control of sesame seeds at the borders. In addition to the analysis for salmonella, testing of Ethylene oxide and other pesticides need to be carried out
The maximum residue level of 0,05 mg/kg is applicable for ethylene oxide in accordance with Regulation (EC) No 396/2005
Exposure to ETO can cause:
- Irritation to the eyes, respiratory tract and skin
- Nausea and vomiting
- Central nervous system depression
Chronic exposure to Ethylene oxide is associated with an increased risk of cancer.
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