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
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.
Technical Brief: Overview of Available Treatment Methods for Onion and Garlic
This technical brief summarizes the current and novel microbial reduction strategies for onion and garlic, their efficacy, quality impact, and relevance for regulatory and validation purposes.
