Effects of ethylene oxide fumigation on food safety

Food protection during storage is an important quality parameter in the production and supply chain. In order to increase the product's shelf life during transportation and storage, manufacturers apply various protection methods, especially against pest and mold infestation.

One of these methods is fumigation with storage preservatives such as methyl bromide, phosphine, sulfuryl fluoride, ethylene oxide, dazometh, 1,3-dichloropropene, carbonyl sulfide, carbon dioxide, and nitrogen.

Ethylene oxide fumigation has been proven to protect food from fungi, viruses and bacteria. However, the use of ethylene oxide in the European Union is prohibited under Regulation 396/2005 as it is classified as a probable human carcinogen. Due to its high efficiency as a fumigant, it is nevertheless used for tank fumigation in some third countries.

Different international regulations on the use of fumigants and their maximum levels pose greater challenges for importers and producers. The discovery of illegal fumigation of sesame seeds with ethylene oxide in August 2020 has made this a pressing issue from the standpoint of residue analysis and quality assurance. A warning through the European Rapid Alert System triggered a wave of investigations into this parameter, and the hitherto unknown problem eventually led to many recalls and the necessary but expensive destruction of goods.

The Sample Control laboratory is on the EURL-SRM list of laboratories approved for national and EU monitoring of ethylene oxide: https://cloud.landbw.de/index.php/s/JwnA3Nb8knNFxDx?path=%2F. The method is accredited by GC-MS/MS and is on the list of test methods in the flexible accreditation area.

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