title: Identification of ethylene oxide in herbs, spices and other dried vegetables imported into Italy.
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.
authors: a Department of Agricultural and Environmental Sciences - Production, Landscape, Agroenergy , University of Milan , Milan , Italy.
authors: Monica
authors: M
authors: Bononi
authors: Giancarlo
authors: G
authors: Quaglia
authors: Fernando
authors: F
authors: Tateo
mesh_terms: D003132:Commerce; D005023:Ethylene Chlorohydrin / Q000737:chemistry; D005027:Ethylene Oxide / Q000737:chemistry*; D005504:Food Analysis / Q000379:methods*; D005511:Food Handling; D007558:Italy; D017365:Spices / Q000032:analysis*; D014675:Vegetables / Q000737:chemistry*
chemical_list: D005023:Ethylene Chlorohydrin; D005027:Ethylene Oxide