Ethylene oxide (EO, also known as oxirane and epoxide) is an organic compound with the chemical formula C2H4O, typically found as a colorless gas that is highly flammable.
EO is used as a raw material to produce other chemicals for the manufacture of common products today, such as antifreeze, detergents, adhesives, and pesticides.
In addition, this substance is used to sterilize equipment that cannot be sterilized with water or radiation, such as certain medical and dental devices.
According to the U.S. Food and Drug Administration (FDA), approximately 50% of sterile medical devices are treated with this substance, and it is also used for fumigation on various agricultural products or foods, such as spices, many types of dried herbs, dried vegetables, sesame seeds, and walnuts.
In Europe, Ethylene oxide is categorized among pesticides and is banned in food sales due to its potential health impacts if used over an extended period.
Ethylene oxide is commonly used as an intermediate chemical in the production of ethylene glycol (antifreeze), textiles, detergents, polyurethane foam, solvents, pharmaceuticals, adhesives, and as a raw material for producing polyethylene terephthalate (PET) and other products.
Frequent use of Ethylene oxide may cause cancer.
Additionally, Ethylene oxide is used as a highly effective sterilizing and fumigating agent, permitted in many countries for controlling pests in certain agricultural products and for disinfecting food.
How Does Ethylene Oxide Harm Health?
According to FSAI, consuming products contaminated with Ethylene oxide, while not causing acute health risks, may lead to cancer if used frequently over a long period.
Specifically, when this substance enters the body, it disrupts the structure of macromolecules like proteins and DNA, thereby forming fundamental carcinogenic compounds.
Cancer and toxic substances that induce cancer in humans have been studied for a long time. However, researchers often focus solely on the clinical aspect, neglecting the “environmental toxicology” perspective.
In reality, humans are constantly breathing toxic air containing cigarette smoke, chlorine fumes, mercury vapor, metal dust, drinking water contaminated with organic chemicals, oils, alcohol, and frequently coming into contact with byproducts from food production and waste from industrial sources.
A case in point: there have been over 500 reports in Europe regarding Ethylene oxide contamination in food since the beginning of 2020.
These reports primarily involve the increasing abuse of chemicals in daily life, including preservatives in food, and pesticides (herbicides, insecticides, fungicides, etc.).
What is a Dangerous Level of Ethylene Oxide in Food?
Globally, countries have different regulations regarding the levels of EO in food and agricultural products.
In the European Union (EU), EO is classified among the banned pesticide residues in food sales that could affect health if used for an extended period, from raw materials to production and storage.
EO is used for disinfecting food such as herbs, spices, or sesame. (Illustrative image).
Thus, it is categorized by the EU in Group 1B as substances that are carcinogenic, mutagenic, and reproductive toxins of types I and III regarding acute toxicity. Furthermore, this group also sets a very low maximum residue level of only 0.1 to 0.2 (mg/kg) depending on the product.
In the United States and Canada, Ethylene Oxide is registered for use in herbs and spices, with a maximum residue limit of 7 mg/kg, significantly higher than that in the EU.
In these regions, EO is commonly used in the spice industry or to reduce microbial contamination post-harvest and in storage, helping to maintain better color and flavor.
Although it dissipates relatively quickly after use, this substance still poses a risk of diffusing into many other foods containing chlorides, leading to chemical reactions that form other toxic compounds, the most common being 2-chloroethanol.
Currently, many North American countries are seriously considering changing regulations regarding the use of EO in food.
