Page 3 - Food&Beverages Solutions-for-EtO-Analysis-SSI

Chemical Structure of EtO & 2-CE

Ethylene Oxide (EtO) 2-Chloroethanol (2-CE)
(Molecular Formula – C H O) (Molecular Formula – C H ClO)
2 4 2 5

Significance of quantitation of EtO & 2-CE

at trace level in various food & other matrices

Even though Ethylene oxide (EtO / EO) is well-known to be toxic compound with carcinogenic and
mutagenic concerns, it has been widely used for fumigation in the Food industry for effectively
reducing or eliminating microbiological contamination with bacteria / fungi. Once in contact
with food, EtO undergoes various reactions within the matrix, further producing reaction
products such as ethylene glycol, 2-chloroethanol (2-CE) and 2-bromoethanol, which are also
toxic in nature. Hence, the use of EtO for food fumigation has been phased out in many countries
worldwide, due to toxicological concerns. In the EU, the use of EtO for the disinfection of
foodstuffs, e.g. in storage areas, is not permitted (ECHA, 2020). EU has proposed separate
maximum residual limits (MRLs) for EtO and its primary metabolite 2-CE in different food and
agriculture commodities ranging from 0.02 to 0.1 mg/kg (Commission Regulation (EU) 2015/868).

The recent recall of food products exported to the EU due to non-compliance with EU
regulations, has highlighted the importance of quantitation of EtO & 2-CE residues in food.

To ensure the quality and safety of food products, the European Rapid Alert System for Food and
Feed (RASFF) prohibits the sales of goods exceeding the MRL values of 0.05 mg/kg (or 50 ppb) for
the sum of EtO and 2-CE.

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