Exploring Ethylene Oxide (ETO) in Food: Safety Concerns and Alternatives

?? (Written by Anil M V, 24 years experience, {Bsc. Agric, MBA, CTP}Founder, * Organil Services)

Ethylene oxide (ETO) is a chemical compound widely employed in various industries, including food processing, as a sterilizing agent. Its ability to penetrate packaging materials and effectively kill bacteria, viruses, and fungi has made it a popular choice for ensuring the safety of food products. However, the use of ETO has sparked concerns regarding its potential effects on food and human health, prompting international bodies to react swiftly to its detection. In this article, we delve into the reasons behind ETO usage, its effects on food, safety considerations, international responses, and explore alternative sterilization methods.

Why is ETO Used on Food?

ETO is utilized in the food industry primarily for its ability to sterilize and control microbial growth on spices, herbs, and certain dry foods. This process helps in extending the shelf life of these products and reducing the risk of contamination by harmful bacteria, molds, and other pathogens. Additionally, ETO can penetrate packaging materials, making it effective for treating packaged foods without compromising their integrity.

Effects on Food:

While ETO can effectively eliminate pathogens, concerns arise regarding its potential effects on food quality and safety. ETO residues may remain on treated foods, and long-term exposure to even low levels of ETO has been linked to adverse health effects, including cancer and reproductive issues. Moreover, ETO can react with certain food components to form potentially harmful byproducts, further raising safety concerns.

Can ETO be Considered Safe?

The safety of ETO usage in food has been a topic of debate among regulatory agencies and health experts. While some argue that ETO residues on treated foods are within acceptable limits and pose minimal health risks, others advocate for stricter regulations or complete elimination due to health concerns. The challenge lies in balancing the need for effective food safety measures with minimizing potential health risks associated with ETO exposure.

The safety of ETO in food has been a subject of scrutiny and regulation. While effective at killing pathogens, ETO is classified as a potential carcinogen by the International Agency for Research on Cancer (IARC). Prolonged exposure to high levels of ETO has been linked to adverse health effects, including cancer and reproductive issues. Consequently, regulatory bodies impose strict limits on the residual levels of ETO in foods to minimize consumer exposure.

International Reactions and Regulations:

The detection of ETO residues in food has prompted international bodies, such as the World Health Organization (WHO) and the Codex Alimentarius Commission, to establish guidelines and regulations for its use. Regulatory bodies such as the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA) closely monitor ETO levels in food products to ensure compliance with safety thresholds. Many countries have set maximum residue limits (MRLs) for ETO in food products, and violations of these limits can lead to product recalls and regulatory actions. Furthermore, some countries have imposed restrictions or bans on the use of ETO in food processing, opting for alternative methods to ensure food safety.

Alternatives to ETO:

In response to safety concerns and regulatory restrictions, the food industry is exploring alternative methods for sterilization and pathogen control. Some of these alternatives include:

1. Steam Sterilization: Utilizing high-temperature steam to sterilize food products, effectively eliminating pathogens without the use of chemicals.

2. Irradiation: Applying ionizing radiation to food to reduce microbial contamination, while maintaining nutritional quality and sensory attributes.

3. Non-Thermal Processing Technologies: Techniques such as high-pressure processing (HPP) and pulsed electric field (PEF) treatment can deactivate pathogens while preserving food quality without the need for chemical sterilants.

4. Natural Antimicrobial Agents: Incorporating natural antimicrobial compounds, such as plant extracts or essential oils, into food products to inhibit microbial growth and extend shelf life.

Why is ETO Still Used? Despite the availability of alternative sterilization methods, ETO continues to be used in the food industry for several reasons:

1. Effectiveness: ETO is highly effective in sterilizing heat-sensitive materials, such as certain plastics and spices, without causing damage.
2. Regulatory Approval: ETO sterilization processes are well-established and approved by regulatory agencies, providing a level of confidence in their efficacy and safety when used within regulatory limits.
3. Cost-Efficiency: ETO sterilization may be more cost-effective compared to some alternative methods, making it economically favorable for certain applications.

****Ethylene and Ethylene Oxide are two chemicals with distinct properties and uses. Ethylene is a naturally occurring plant hormone used to ripen fruits, and it's considered safe for this purpose at concentrations up to 100 ppm. It plays a crucial role in the natural ripening process, triggering changes in fruit color, sweetness, and texture.

Organil Services Reality Truth of the Trail :

Food Safety competent authorities have always been alerting the issues of ETO to Food business on impacts to food safety, Quality and effects that would strain the Food export from India. Escalated situation started during the end of 2020 and year of 2021 with Organic products crossfire with EU and India, since then spat of burns affected heavily on the Competent authority and the Third party Certification body of India.

Organil Services having being able to instigate and still doing many RCA on this status has truly revealed the lack of integrity in instilling compliance to the Food Safety Guidelines or Organic Standards. Third Party which are also the Certification bodies are entrusted to validate the organic food compliance and ensures the FBO embodies Organic Systems with Integrity & Trust.

This all works behind the screens which FBO get entangled with this issues intentionally by fumigating or Unintentionally by taking ingredients from uncertified or unqualified S/C or vendors and expedite food material blending. Here the acumen to engage food safety or Organic food products is working with integrity respecting Food norms. Every big Food processing units in respective countries have ETO Chambers for treatment were there only moto is extending the Food Shelf life, if probed all the validators guarding food safety such as the Labs, Third party, First party etc have to be countered on having competency, Sufficient staff, Unbiased to political influence and infrastructure.

" Intriguing Question to find the reality fact > Send an ETO fumigated food sample to different labs accredited as per ISO 17025 were you might even get nil detection or different levels, Monetization gain in changing detection levels, lot of hidden Subcontracting is happening, lot of Ghost auditing or inspections are happening for accredited third parties stamping the approvals neglecting the reality of food safety in respective countries globally."

While ETO has been widely used in the food industry for its efficacy in controlling microbial contamination, concerns regarding its safety and potential health risks have led to increased scrutiny and calls for alternative methods. As regulatory agencies and food manufacturers strive to ensure food safety while minimizing chemical exposure, the exploration and adoption of alternative sterilization and pathogen control technologies continue to evolve, promising safer and more sustainable food production practices for consumers worldwide.