Reviewed by: Dr. Nikita Toshi
Disclaimer: Informative, not prescriptive.
Ethylene oxide is a colorless, flammable, highly reactive, toxic gaseous organic compound with a characteristic faintly sweet odor.
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Used to prevent microbial contaminants like Salmonella and E. coli, reducing bacterial loads, yeast, mold, coliforms, and pathogens.
Image Source: freepik.com
Acts as a pesticide to control pests, especially in delicate products like herbs, spices, and seeds.
Employed to sterilize food items, spices, medical, and pharmaceutical products due to its ability to penetrate packaging.
Leaves residues when used for sterilization, requiring additional steps for residue removal in food, pharmaceuticals, and fumigants.
Fumigation with ethylene oxide is common to protect food quality and safety before use in food systems.
The importance of proper aeration to prevent ethylene oxide residues and adhere to regulatory maximum residual limits for food and agriculture commodities.
Ethylene oxide offers significant benefits in microbial control and sterilization but necessitates careful handling and residue management to mitigate risks and ensure product safety.