Study Report: Magnitude of the Residue of Ethylene Oxide and Ethylene Chlorohydrin in/on Spices
This document is a final study report from March, 2005, directed by Michael Wright/Wright Associates on the magnitude of the residue of Ethylene Oxide and Ethylene Chlorohydrin in/on Spices.
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Related Resources
ESA White Paper on ETO/ECH Residues in Culinary Herbs and Spices.
This European Spice Association's (ESA's) White Paper provides information on ETO/ECH Residues in Culinary Herbs and Spices. It includes background, information on Ethylene Oxide (ETO) treatment, Ethylene, Ethylene Oxide production, cross contamination, and a conclusion.
Literature Review of Inactivation of Microorganisms in Spices by Ionizing Radiation
This study summarizes published scientific evidence of inactivation of microorganisms in spices by ionizing radiation. It is an extensive review of the scientific literature on the irradiation inactivation of gram negative microorganisms in dried spices and herbs.
