Determination of ethylene chlorohydrin as marker of spices fumigation with ethylene oxide

Journal of Food Composition and Analysis

Volumn 19, Issue 1, 2006, Pages 83-87

  Tateo, Fernando ^a   Bononi, M ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

Ethylene chlorohydrin; Ethylene oxide; Fumigation; Spices

Indexed keywords

EID: 29244481721     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2004.12.003     Document Type: Article

References (6)

1. P. Aitkenhead A. Vidnes Simple and accurate method for determination of ethylene chlorohydrin in dried spices and condiments J. Assoc. Off. Anal. Chem. 71 1988 729-731
2. K. Ayoub L. Harris B. Thompson Determination of low-level residual ethylene oxide by using solid-phase microextraction and gas chromatography J. AOAC Int. 85 6 2002 1205-1209
3. Directive 95/EC, 2003. Commission directive of 27 October 2003 amending directive 96/77/EC laying down specific purity criteria on food additives other than colours and sweeteners. Official Journal of the European Union L 283, 31.10.2003.
4. W. Gilsbach R.D. Weeren Ringuntersuchungen zur Validierung einer gaschromatographischen Methode zur Bestimmung von Rückständen an Ethylenoxid und 2-Chloroethanol in Gewürzen aus Paprika und Chili, Dtsch Lebensm. Rundsch. 95 1999 83-90
5. K.G. Jensen Determination of ethylene oxide residues in processed food products by gas-liquid chromatography after derivatization Z. Lebensm Unters Forsch 187 1988 535-540
6. Niosh Manual of Analytical Methods (NMAM), 1994. Fourth Edition, 8/15/94.