Ethylene oxide is frequently detected in herbs and spices

“We are updating our risk assessment now”

In late 2020 and 2021, an influx of product recalls occurred after the plant protection product ethylene oxide was detected in sesame seeds and locust bean gum. Yet ethylene oxide has still not disappeared from the food chain. A recent food safety alert illustrates this: ethylene oxide has now been detected for the first time in bay leaves, with the consignment originating from Turkey. While RASFF notifications over recent years indicate an overall decline in ethylene oxide reports compared to 2020/2021, regular notifications continue to surface, particularly in herbs and spices. How can we mitigate this risk? Our Contaminants and Food Integrity Specialist, Hans van der Moolen, provides answers.

Ethylene oxide is a plant protection product historically used to prevent insect-related crop damage. It is also used as a sterilising/disinfecting agent for herbs and spices. The substance is carcinogenic upon frequent and long-term exposure and is understood to accumulate in the body. To date, ethylene oxide has been detected in sesame seeds, locust bean gum, guar gum, herbs, and spices, and now also in bay leaves, where it had not previously been identified.

An unexpected finding

Van der Moolen: “We already know that locust bean gum and sesame seeds from India and neighbouring regions present a risk. However, this recent notification regarding ethylene oxide in Turkish bay leaves was unexpected. Turkey is not conventionally regarded as a high-risk origin for ethylene oxide. We therefore did not anticipate this, especially in a commodity like bay leaves. This demonstrates that we need to be significantly more vigilant and monitor across a broader scope to keep risks under control.”

“This demonstrates that we need to be significantly more vigilant and monitor across a broader scope.”

Upgrading the risk profile

“Furthermore, the risk of ethylene oxide across diverse herbs and spices appears elevated given the ongoing volume of notifications,” explains Van der Moolen. “In addition, the health severity of exposure to ethylene oxide is substantial. In the risk assessments we prepare for retailers, we have therefore decided to revise the risk profile for ethylene oxide. We now standardly incorporate testing recommendations for ethylene oxide into our monitoring plans for this product category. My advice to growers, manufacturers, and processors of herbs and spices: make ethylene oxide testing a standard part of your protocol.”

Verifying your supplier's control measures

Conducting laboratory testing for ethylene oxide / 2-chloroethanol is not always mandatory for every shipment. Van der Moolen: “A valid Certificate of Analysis (CoA) for the corresponding batch or lot confirming compliance with the MRL for ethylene oxide is also acceptable. Request such a certificate from your supplier, and implement a questionnaire evaluating how they proactively ensure product safety. This extends beyond testing for ethylene oxide in bay leaves, sesame seeds, locust bean gum, or guar gum alone. I advise looking not only at procured raw materials, but also at the individual ingredients within the compound products you use. If in doubt, commissioning an analysis is recommended.”

“I advise looking not only at procured raw materials, but also at the individual ingredients within the compound products you use.”

Mapping the supply chain

Traders or additive manufacturers supplying commodities such as bay leaves, locust bean gum, or guar gum are often located abroad. “Mapping out the supply chain is therefore especially critical, both for links within the EU and outside it. With that information, you can conduct targeted investigations and test only where necessary. Furthermore, buyers and producers minimise the likelihood of lot-related fraud,” notes Van der Moolen.

Preventing fraud

“For instance, commodities originating from India may be transshipped through third countries before ultimately entering the EU,” Van der Moolen adds. “You could end up purchasing products carrying a risk of ethylene oxide contamination without realising it. While this may not always involve intentional food fraud, rigorous procurement oversight is essential to eliminate potential hazards. For example, review analytical certificates critically: was the testing performed under accreditation? Was it executed by a reputable laboratory? Does the documentation contain plausible and coherent batch characteristics?”

“You could end up purchasing products carrying a risk of ethylene oxide contamination without realising it.”