Ethylene oxide: methodological approaches to the determination of residues in food products (literature review)

Abstract

Introduction. Ethylene oxide is a prohibited fumigant in the Russian Federation and the states of the European Union (EU), however, the substance is used in a number of other countries to disinfect food before they are sold, so there is a risk of such products entering the Russian market, which can lead to negative consequences for public health. The residues of the fumigant in consumed products can cause neurological disorders and the development of cancer in humans. In addition, the presence of 2-chloroethanol in foodstuffs, the main transformation product of ethylene oxide, which is formed during the interaction of the fumigant with the matrix, is of concern. Material and methods. The analysis of domestic and foreign databases and regulatory legal acts on the regulation of the dangers of ethylene oxide and 2-chloroethanol was carried out. Results. The toxicological characterization of ethylene oxide and 2-chloroethanol shows the need to establish acceptable levels of contaminants in food, and, as a result, to create a simple and effective analytical control method. Limitations.The study is limited to a review of open literature sources in describing the toxicological characterization and methods of analysis of ethylene oxide in food products. Conclusion. The analysis of open literature sources has shown the need for scientific substantiation of hygienic standards and the development of a method for controlling the content of ethylene oxide and 2-chloroethanol in food products.