ETHYLENE OXIDE TREATMENT - 07/04/2006
Chemical Control laboratory is able to perform the quantitative analytical determination of ethylene oxide in foods such as herbs, spices, cocoa, raisins, dried vegetables by means of GC-ECD instrumental technique.
One of the treatments which are utilized in order to reduce the bacterial spores and germs in herbs and spices, but also in cocoa, raisins and other dried vegetables is the fumigation with Ethylene Oxide.
Ethylene oxide residues are then removed by draught.
If this process is not correctly made or high quantities of ethylene oxide are utilized in the fumigation process, fumigant residues (toxic and mutagenic) may remain in the product submitted to fumigation.
Referring to the topic above specified, Chemical Control laboratory is able to support the customer in the quantitative analytical determination of ethylene oxide on foods by means of GC-ECD instrumental technique.
For further information please contact:
CUSTOMER SERVICE
CANTAMESSA dott.ssa Liliana
Tel: +39 0171 417452
