The Food Safety and Standards Authority of India (FSSAI) has recently approved an advanced method for analyzing residues of ethylene oxide (EO) and its reaction product, 2-chloroethanol (2-CE), in food products. This method, now officially published following the 44th Food Authority meeting in June 2024, utilizes Gas Chromatography Tandem Mass Spectrometry (GC-MS/MS) to ensure safe levels of EO in a variety of food matrices.
Why It is Important
Ethylene
oxide is commonly used in food processing for sterilization and microbial
control, but it rapidly forms 2-chloroethanol (2-CE), a compound with
carcinogenic potential. The new detection method aligns with safety standards
to protect consumers from harmful residues, particularly in foods treated with
EO like spices, herbs, dried fruits, oilseeds, cereals, and certain food
additives.
Key Features of the Method
The
method, FSSAI.OM.EO.001.2024, leverages QuEChERS (Quick, Easy, Cheap,
Effective, Rugged, and Safe) methodology for sample preparation and integrates
various techniques for GC-MS/MS, including Headspace (HS)-GC-MS/MS and
multi-step enrichment HS-trap GC-MS. Some important highlights of the method is
as follows:
- Selective Sensitivity: Provides high accuracy and precision for EO and
2-CE in both dry and high-moisture food samples.
- Safety Protocols: To handle EO's volatility and toxicity,
laboratories must follow strict temperature-controlled sample handling and
safety protocols, including protective gear.
- Advanced Calibration: The process includes multi-level matrix-matched
calibration standards to meet stringent detection limits of 0.01 mg/kg.
Implementation Timeline
All
FSSAI-notified laboratories are instructed to incorporate this method into
their accredited procedures within six months, ensuring compliance and accuracy
in testing for these residues across food products.
Find
the method here
No comments:
Post a Comment