Identification of ethylene oxide in herbs, spices and other dried vegetables imported into Italy
Articolo
Data di Pubblicazione:
2014
Citazione:
Identification of ethylene oxide in herbs, spices and other dried vegetables imported into Italy / M. Bononi, G. Quaglia, F. Tateo. - In: FOOD ADDITIVES & CONTAMINANTS. PART A. CHEMISTRY, ANALYSIS, CONTROL, EXPOSURE & RISK ASSESSMENT. - ISSN 1944-0049. - 31:2(2014 Feb), pp. 271-275.
Abstract:
Gas chromatography-mass spectrometry was used to analyse ethylene oxide (EO) in 63 samples of dried vegetable materials for food use derived from import commodities and subjected to quality control for three food-transformation industries. EO residues were quantified through the determination of ethylene chlorohydrin (ECH). About 29% of the samples analysed contained more than 0.3 mg kg−1 of EO. Thus, this specific analytical control limited to 20% of import aromatic matters needs to be increased. This paper demonstrates the importance of this specific control considering the banned use of microbial decontamination EO treatment in the European Union.
Tipologia IRIS:
01 - Articolo su periodico
Keywords:
ethylene chlorohydrin; ethylene oxide; fumigation; GC-MS; microbial decontamination
Elenco autori:
M. Bononi, G. Quaglia, F. Tateo
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