What is ethylene oxide in instant noodles?

Ethylene oxide (EO, also known as oxirane and epoxide ₎ is an organic compound with the chemical formula C2H4O _, commonly found as a colorless and highly flammable gas.

EO is used as a raw material to create other chemicals to manufacture popular products today such as antifreeze, detergents, adhesives or pesticides.

In addition, it is also used to sterilize equipment that cannot be sterilized with water or radiation, such as some medical and dental equipment.

According to the US Food and Drug Administration (FDA) , about 50% of sterile medical devices are treated with this substance, and it is also used to fumigate some agricultural or food products such as spices, many dried herbs, dried vegetables, sesame seeds or walnuts.

In Europe , Ethylene oxide is classified as a pesticide product and is banned from use in food products because it can affect health if used for a long time.

Ethylene oxide is commonly used as an intermediate chemical in the production of ethylene glycol (antifreeze) , textiles, detergents, polyurethane foam, solvents, drugs, adhesives, raw materials for the production of polyethylene terephthalate (PET) plastic and other products.

Regular use of Ethylene oxide can cause cancer.

In addition, Ethylene oxide is also used as a highly effective disinfectant and fumigant, permitted in many countries for the purpose of controlling insects in some agricultural products and disinfecting food.

How harmful is ethylene oxide?

According to the FSAI, consumption of products contaminated with Ethylene oxide does not pose an acute health hazard, but can cause cancer if used regularly over a long period of time.

Specifically, when this substance enters the body, it will disrupt the structure of protein and DNA macromolecules, thereby creating a basic carcinogen.

Cancer and carcinogens have been studied for a long time. However, people often only focus on one aspect of the problem, the clinical factor, while forgetting the "environmental toxicology" aspect.

Meanwhile, in reality, people always have to breathe toxic air including cigarette smoke, chlorine vapor, mercury vapor, metal dust, drinking water contaminated with organic chemicals, grease, drinking alcohol and beer, and are regularly exposed to by-products in the production and processing of food as well as waste from industries.

One example is that according to records, there have been more than 500 reports in Europe about Ethylene oxide contamination in food since the beginning of 2020.

These reports mainly include the increasing abuse of chemicals in life, including: preservatives in food, pesticides (herbicides, insecticides, fungicides, etc.).

How much Ethylene Oxide in food is dangerous?

Around the world, countries have different regulations on EO content in food or agricultural products.

As in the European Union (EU) , EO is classified as a banned pesticide product used in food products that can affect health if used for a long time, from raw materials, production to storage.

EO is used to disinfect foods such as herbs, spices or sesame. (Illustration photo).

Therefore, it is classified by the EU in group 1B as carcinogenic, mutagenic and reproductive toxicant of class I and class III of acute toxicity. At the same time, this bloc also regulates the maximum residue at a very low level of only 0.1 to 0.2 (mg/kg) depending on the product .

In the US and Canada , Ethylene Oxide is registered for use in herbs and spices, at a maximum residue limit of 7 mg/kg , much higher than in the EU.

In these two areas, EO is widely used in the spice industry to reduce microbial contamination after harvest and in storage, to preserve color and flavor better.

Although it dissipates relatively quickly after use, it still has the potential to diffuse into many other foods containing chloride, leading to chemical reactions that form other toxic compounds, most commonly 2-chlorethanol gas .

Currently, many North American countries are seriously considering changing regulations on the use of EOs in food.