Analytical Methods and Regulatory Perspectives on Residual Ethylene Oxide and Its Derivatives in Food Products
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Authors
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Harshang Talaviya
ICAR-Central Island Agricultural Research Institute, Port Blair, Andaman and Nicobar Islands-744 105
Author
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Hiteshvari Korat
Anand Agricultural University, Anand, Gujarat. 388110
Author
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KAILASHPATI TRIPATHI
SCIENTIST
Author
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Muzaffar Hasan
ICAR-Central Institute of Agricultural Engineering, Bhopal, Madhya Pradesh 462038
Author
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M.K. Mahatma
ICAR-National Research Centre on Seed Spices, Tabiji, Ajmer, Rajasthan, India
Author
Keywords:
Ethylene oxide, 2-chloroethanol, Ethylene, maximum residue limits, Food, spicesAbstract
Ethylene oxide (EtO), a crucial industrial chemical, has diverse applications ranging from the production of ethylene glycol to its use as a sterilizing agent for medical equipment and a fumigant for food and textiles. However, its potential health risks, particularly carcinogenicity, have raised significant concerns. This review explores the synthesis, chemical properties, and metabolism of EtO, focusing on its transformation into 2-chloroethanol (2-CE). Here we described the industrial uses of EtO and the implications of its residues in food products, particularly spices, which have recently faced regulatory scrutiny in various global markets. The review highlights the challenges in accurately detecting EtO and 2-CE residues, presenting various analytical techniques such as gas chromatography-mass spectrometry (GC-MS) and headspace-GC-MS. Additionally, we examine the regulatory landscape, noting the disparity in maximum residue limits (MRLs) across different regions and the need for harmonization. The review emphasizes the importance of developing standardized analytical methods and provides recommendations for international regulatory bodies to ensure food safety.
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