Ethylene oxide residues in spices, herbs, and related processed foods.

IF 2.5 3区农林科学 Q2 CHEMISTRY, APPLIED

Food additives & contaminants. Part B, Surveillance Pub Date : 2025-03-21 DOI:10.1080/19393210.2025.2479232

Nian Yian Lee, Joanna Wei Lingg Lee, Michelle Lee Shin Wong, Sheena Wee, Ping Shen, Yuansheng Wu, Kern Rei Chng, Joanne Sheot Harn Chan

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引用次数: 0

Abstract

This study investigated ethylene oxide (EO) residues, using 2-chloroethanol (2-CE) as the proxy compound, in spices, herbs, and related processed foods through market surveillance in Singapore. Residues were analysed using gas chromatography tandem mass spectrometry (GC-MS/MS) after modified QuEChERS sample extraction, to achieve highly sensitive and selective detection of 2-CE residues. Ten out of 53 spice and herb samples contained 2-CE residues ranging from 11 to 885 mg/kg and 8 out of 106 chilli and seasoning packets in instant noodle products contained 2-CE residues ranging from 16 to 186 mg/kg, while 44 samples of these product categories showed 2-CE residues between LOQ and 2 mg/kg. The remaining samples were found with 2-CE less than the LOQ. Test findings from this study highlight the need for strict monitoring and surveillance programs to ensure regulatory compliance concerning EO residues in raw food commodities and finished products.

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香料、草药和相关加工食品中的环氧乙烷残留物。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food additives & contaminants. Part B, Surveillance 农林科学-毒理学

CiteScore

5.30

自引率

10.30%

发文量

审稿时长

2.7 months

期刊介绍： Food Additives & Contaminants: Part B publishes surveillance data indicating the presence and levels of occurrence of designated food additives, residues and contaminants in foods, food supplements and animal feed. Data using validated methods must meet stipulated quality standards to be acceptable and must be presented in a prescribed format for subsequent data-handling. Food Additives & Contaminants: Part B restricts its scope to include certain classes of food additives, residues and contaminants. This is based on a goal of covering those areas where there is a need to record surveillance data for the purposes of exposure and risk assessment. The scope is initially restricted to: Additives - food colours, artificial sweeteners, and preservatives; Residues – veterinary drug and pesticide residues; Contaminants – metals, mycotoxins, phycotoxins, plant toxins, nitrate/nitrite, PCDDs/PCFDs, PCBs, PAHs, acrylamide, 3-MPCD and contaminants derived from food packaging. Readership: The readership includes scientists involved in all aspects of food safety and quality and particularly those involved in monitoring human exposure to chemicals from the diet. Papers reporting surveillance data in areas other than the above should be submitted to Part A . The scope of Part B will be expanded from time-to-time to ensure inclusion of new areas of concern.