Ethylene Oxide (ETO)
What is Ethylene Oxide?
Ethylene oxide is colourless and odourless substance which is liquid at lower temperature and gaseous above 10.7 °C.
Typical Causes of ETO Contamination
- The use of ETO to reduce the microbiological loading of herbs and spices is permitted in some countries, however it is illegal in the UK and Europe where steam sterilisation is a preferred and legal option.
- Chillies could become contaminated if they are stored near ETO treated products because the surfaces of chillies are not smooth, they have microscopic folds and crevices which can trap ETO when in gas form.
- Approval is not possible for suppliers who conduct ETO treatment at their facility.
How does the Chilli Doctor Technical Team Manage ETO Risk?
- Knowledge of the supply chain.
- By undertaking a thorough assessment of suppliers to ensure that they can provide legally compliant products before they can be approved.
- Assessing the level of supplier knowledge about preventing ETO contamination to ensure it is adequate.