title: [Decontamination of some spices by ethylene oxide. Development of 2-chloroethanol and ethylene glycol during the preservation].
abstract: After the disinfection by ethylene oxide and storage by ethylene oxide in definite conditions of 16 spices (parsley, chervil, tarragone, chive, thyme, rosemary, coriander, nutmeg, mace, cinnamon, allspices, clove, pepper), the authors observed the fast loss of residual ethylene oxide and ethyleneglycol. On the contrary, the persistence of 2-chloroethanol was followed up for 6 months. They turn their attention to the toxicity of this compound to ensure the protection of customers.
authors.affiliation: Laboratoire des Gaz, l'Université René Descartes, Paris.
authors.forename: M
authors.initials: M
authors.lastname: Chaigneau
authors.forename: B
authors.initials: B
authors.lastname: Muraz
mesh_terms: D004203:Disinfection / Q000379:methods*; D005026:Ethylene Glycols / Q000032:analysis; D005027:Ethylene Oxide; D017365:Spices / Q000032:analysis*; D013242:Sterilization / Q000379:methods*
chemical_list: D005026:Ethylene Glycols; D005027:Ethylene Oxide
vernacular_title: Sur la décontamination de quelques épices par l'oxyde d'éthylène. Evolution du 2-chloroéthanol et de l'éthylèneglycol au cours de la conservation.