Webinar: Understanding EPA’s Interim Registration Review Decision on Ethylene Oxide: Implications for Spice Treatment
This important webinar featured Caleb Carr and Julie Javier with U.S. Environmental Protection Agency (EPA), who provided an overview of the EPA’s Interim Registration Review Decision for Ethylene Oxide. The session covered key elements of the decision, its practical implications for spice processors, and the next steps for the registration review of Ethylene Oxide.
During the discussion, attendees requested that ASTA share the reference for the U.S. tolerances for ethylene oxide (ETO) and reaction product 2-chloroethanol, commonly referred to as ethylene chlorohydrin (ECH) for spices. The tolerance limit for ETO in/on spices (except basil) is 7ppm and tolerance limit for ECH in/on spices (except basil) is 940ppm. These levels can be found online in the 40 C.F.R. § 180.151.
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Related Resources
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.
2023 Technical Presentation: Steam Pasteurization of Herbs and Spices
This presentation was provided at the April 2023 Symposium in San Diego. This symposium, titled The State of Science on Traditional and Emerging Food Safety Treatment Methods, addressed the risk of Salmonella in spices and validated controls for emerging treatment methods that are available. This presentation from Will Conway of McCormick and Company includes an overview of the steam pasteurization treatment of spices.
