Indonesia has developed guidelines to reduce the health risks of ethylene oxide in food

On October 31, 2022, the Indonesian Food and Drug Administration issued Document No. 229, formulating guidelines for reducing the health risks of ethylene oxide in food, which came into force on the date of publication. The main contents are as follows: (1) Background. The EU reported that ethylene oxide was detected in food from high to low, in order of seed food, grain and bakery products, herbs and spices, food supplements and fortified foods, food additives and seasonings, etc.; (2) Objectives. prevention and reduction of the risk of ethylene oxide contamination in food; (3) Specific requirements for hazard identification, hazard characteristics, exposure identification and other specific requirements for ethylene oxide; (4) Risk management. The combined EU limit is 0.1mg/kg, the United States and Canada are 0.1mg/kg, and South Korea and Japan are 0.01mg/kg, so Indonesia sets the maximum residue of ethylene oxide in processed foods at 0.01mg/kg; Ethylene oxide must not be used as a food fumigant; Try not to use ethylene oxide-containing packaging materials in food packaging; The drying sampling ventilation system for tea prevents indirect contamination of wood materials.