Identification of ethylene oxide in herbs, spices and other dried vegetables imported into Italy

Bononi, M.; Quaglia, Giancarlo; Tateo, F.

doi:10.1080/19440049.2013.872808

Cited by 17 publications

(7 citation statements)

References 10 publications

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“…Occurrence : Ethylene oxide (EtO) ( Figure 5 (1)) is primarily used as an intermediate in the production of ethylene glycol [ 275 ]. However, in some countries, including USA, Canada and India, EtO has been also used as a fumigant for its disinfectant properties, and hence it may be present as a residue on contaminated foods including spices, nuts, sesame seeds, dry fruits and vegetables, milk powder and cereal, at various concentrations exceeding 0.05 mg/kg and even reaching 1800 mg/kg in some herbal teas [ 475 , 476 , 477 ]. Due to known hazardous effects, use of EtO in food production in Europe is prohibited (Regulation (EC) No 1107/2009) [ 478 ], and maximum residue levels are established between 0.02 and 0.1 mg/kg (Regulation (EC) No 396/2005) [ 479 ].…”

Section: Dna-reactive Carcinogens and Related Chemicals Present In Foodmentioning

confidence: 99%

Food-Borne Chemical Carcinogens and the Evidence for Human Cancer Risk

Kobets

Smith

Williams

2022

Foods

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Commonly consumed foods and beverages can contain chemicals with reported carcinogenic activity in rodent models. Moreover, exposures to some of these substances have been associated with increased cancer risks in humans. Food-borne carcinogens span a range of chemical classes and can arise from natural or anthropogenic sources, as well as form endogenously. Important considerations include the mechanism(s) of action (MoA), their relevance to human biology, and the level of exposure in diet. The MoAs of carcinogens have been classified as either DNA-reactive (genotoxic), involving covalent reaction with nuclear DNA, or epigenetic, involving molecular and cellular effects other than DNA reactivity. Carcinogens are generally present in food at low levels, resulting in low daily intakes, although there are some exceptions. Carcinogens of the DNA-reactive type produce effects at lower dosages than epigenetic carcinogens. Several food-related DNA-reactive carcinogens, including aflatoxins, aristolochic acid, benzene, benzo[a]pyrene and ethylene oxide, are recognized by the International Agency for Research on Cancer (IARC) as causes of human cancer. Of the epigenetic type, the only carcinogen considered to be associated with increased cancer in humans, although not from low-level food exposure, is dioxin (TCDD). Thus, DNA-reactive carcinogens in food represent a much greater risk than epigenetic carcinogens.

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Section: Dna-reactive Carcinogens and Related Chemicals Present In Foodmentioning

confidence: 99%

Food-Borne Chemical Carcinogens and the Evidence for Human Cancer Risk

Kobets

Smith

Williams

2022

Foods

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Section: Chemical Sterilizationmentioning

confidence: 99%

“…[142] As a result, foods treated with EtO are not allowed to enter the European Union. [143] Nevertheless, the use of EtO as a sterilant for the production of medical products is still accepted. [136] The main concern of using EtO is finding and defining the operational parameters of sterilization in a way that prevents toxic residues.…”

Section: Ethylene Oxidementioning

confidence: 99%

Sterilization of Objects, Products, and Packaging Surfaces and Their Characterization in Different Fields of Industry: The Status in 2020

Jildeh

Wagner

Schöning

2021

Physica Status Solidi (a)

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The treatment method to deactivate viable microorganisms from objects or products is termed sterilization. There are multiple forms of sterilization, each intended to be applied for a specific target, which depends on—but not limited to—the thermal, physical, and chemical stability of that target. Herein, an overview on the currently used sterilization processes in the global market is provided. Different sterilization techniques are grouped under a category that describes the method of treatment: radiation (gamma, electron beam, X‐ray, and ultraviolet), thermal (dry and moist heat), and chemical (ethylene oxide, ozone, chlorine dioxide, and hydrogen peroxide). For each sterilization process, the typical process parameters as defined by regulations and the mode of antimicrobial activity are summarized. Finally, the recommended microorganisms that are used as biological indicators to validate sterilization processes in accordance with the rules that are established by various regulatory agencies are summarized.

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“…Some approaches involved the conversion of EO to 2-CE, partitioning of 2-CE into ethyl acetate, and finally its determination by GC-MS, , In these cases, samples (e.g., black and white peppers, peppercorn, herbs, spices, and dried vegetables) were treated with NaCl/H 2 SO 4 after partitioning the residues into ethyl acetate. Finally, the study offered LOQs ranging from 0.15 to 0.3 mg/kg.…”

Section: Introductionmentioning

confidence: 99%

Development and Validation of a Residue Analysis Method for Ethylene Oxide and 2-Chloroethanol in Foods by Gas Chromatography Tandem Mass Spectrometry

Patil

Langade

Nerpagar

et al. 2023

ACS Agric. Sci. Technol.

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A selective and sensitive method is reported for the residue analysis of ethylene oxide (EO) in diverse matrices, namely sesame, cumin, wheat, tea, spices, herbs, dehydrated fruits, food additives, grapes, and tomatoes. The study modified the European Union reference method (EN 15662) by performing the sample extraction (with acetonitrile) at <10 °C, cleanup through dispersive-solid phase extraction with C18 and primary secondary amine sorbents, and analysis using gas chromatography tandem mass spectrometry with selected reaction monitoring. Injections were performed through a programmable temperature vaporizer port. The sample preparation process provided a limit of quantification of 10 ng/g for both EO and 2-CE and effectively minimized matrix effects. Recoveries of both EO and 2-CE ranged from 74 to 120% at 10, 20, and 50 ng/g with precision RSDs of <12%, satisfying the SANTE/11312/2021 guidelines of analytical method validation. The HorRat (Horwitz ratio) values of 0.31−0.40 indicated high interlaboratory (n = 6 laboratories) method reproducibility. The results of incurred residues in sesame (0.055−0.1 mg/kg), cumin (0.008−0.013 mg/kg), and coriander (0.01−0.025 mg/kg) demonstrated satisfactory extraction efficiency and precision (RSDs < 10%) in test results. The method is highly suitable for regulatory analysis of EO in diverse food matrices.

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Identification of ethylene oxide in herbs, spices and other dried vegetables imported into Italy

Cited by 17 publications

References 10 publications

Food-Borne Chemical Carcinogens and the Evidence for Human Cancer Risk

Food-Borne Chemical Carcinogens and the Evidence for Human Cancer Risk

Sterilization of Objects, Products, and Packaging Surfaces and Their Characterization in Different Fields of Industry: The Status in 2020

Development and Validation of a Residue Analysis Method for Ethylene Oxide and 2-Chloroethanol in Foods by Gas Chromatography Tandem Mass Spectrometry

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