Tag: Food sterilization

Over 500 food items imported into the European Union have been found to contain ethylene oxide residues, a known carcinogen, leading to mass recalls and intense scrutiny of its use in global food processing. Historically, the chemical was valued for its powerful sterilizing and fumigating properties, but its legacy is now defined by widespread bans and health concerns.

The F value, a measure of thermal lethality, was developed in part to ensure the safe elimination of the highly dangerous bacteria *Clostridium botulinum* in canned products. This metric quantifies the effectiveness of a heat treatment process in killing microorganisms, ensuring food safety and extending shelf life. It is a standard used across the food industry, especially for canned goods and other packaged foods requiring sterilization.

While banned in the European Union and other regions, ethylene oxide is historically and, in some countries, currently used as a fumigant and sterilizing agent for certain food products like spices and herbs. Concerns over its carcinogenic and mutagenic properties have led to widespread recalls and stricter regulations, raising the question of what is ethylene oxide used for in food and whether it is safe.