Ethylene Oxide (EtO) has historically played a role in the food industry as a fumigant - used to eliminate bacteria and fungi from dried foods like sesame seeds, nuts, oil seeds, and guar gum. However, its classification as a carcinogenic, mutagenic, and genotoxic compound has turned it into a growing concern in food safety regulation.
In recent years, increasing reports of EtO contamination have led to widespread product recalls, affecting everything from noodles to nuts and even ice creams. The issue doesn’t stop with EtO alone - once in contact with food, it can produce harmful by-products such as ethylene glycol, 2-chloroethanol (2-CE), and 2-bromoethanol.
To protect public health, the European Rapid Alert System for Food and Feed (RASFF) has set a maximum residue limit (MRL) of 0.05 mg/kg (50 ppb) for the sum of EtO and 2-CE in food. Meeting this regulation requires highly sensitive, accurate analytical methods.
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