Ethylene oxide in the food supply

Ethylene oxide (ETO) is considered by the International Agency for Research on Cancer (IARC) to be a known genotoxic human carcinogen (IARC, 1994). However, ETO is introduced into the food supply in trace quantities through fumigation in some countries to sterilize commodities that may have pathogenic bacterial contaminants. ETO is also formed from degradation of polymers, polysorbates and emulsifiers, as well as by endogenous gut microflora reactions involving ethylene. Due to its intrinsic cancer hazard, it is appropriate that attention be paid to minimizing consumer exposure to unnecessary ETO residues.The status of ETO was upgraded by the IARC from Group 2A to Group 1 (carcinogenic in humans) in 1994 due to increasing epidemiological and occupational evidence of carcinogenicity and laboratory genetic toxicity studies showing that ETO was a genotoxic carcinogen capable of causing tumors in both animals and humans. The evidence of carcinogenicity in laboratory animals comes largely from inhalation studies (NTP, 1985a; Snellings et al., 1984), but the designation by IARC is not qualified by the route of exposure. Furthermore, oral exposure data in laboratory animals have yielded stomach and systemic tumors (Dunkelberg, 1982). It has been assumed, for the purposes of some risk assessments, that ETO is a human carcinogen by ingestion (Fowles et al., 2001). Structurally similar chemicals such as formaldehyde and propylene oxide are also probable human carcinogens. When comparing the potency of ETO in laboratory animals and human epidemiological studies, agencies have concluded that the potency of ETO was comparable in animals and humans (California Air Resources Board (CARB), 1987). The USEPA and the State of California have designated ETO a carcinogen and ETO air emissions by facilities are subject to tight regulatory controls.

The availability of a safe food supply for the community is a right that must be fulfilled. One of the food supplies is dairy products such as milk. Milk can be processed into various types of products, including ice cream. On 8 July 2022, the European Union Rapid Alert System for Food and Feed (RASFF) reported a case of Ethylene oxide (EO) contamination in French Häagen-Dazs brand vanilla ice cream with levels exceeding quality standards (maximum of 20 mg/kg). This study aims to disseminate information about chemical contamination of ethylene oxide in ice cream and how the Indonesian authorities respond in to prevent and control the spread of contamination. The Previous case reports on 6 July 2022, authorities in France through RappelConso, and on 7 July 2022, Food Standards Australia New Zealand (FSANZ) published public information regarding the voluntary recall of Häagen-Dazs vanilla flavor ice cream by the manufacturer because it contains EO. Meanwhile, on 8 July 2022, the Singapore Food Agency (SFA) ordered importers to recall the product. In 19 July 2022, The Indonesian government through the Badan Pengawas Obat dan Makanan (BPOM) has withdrawn the vanilla flavored Haagen Dazs ice cream product circulating in Indonesia. The hypothesis that can be formulated on Ethylene oxide contamination in ice cream is the use of pesticides containing EO on vanilla flowers (the raw material for making Häagen-Dazs ice cream with vanilla flavor) leaving a high residue. The Häagen-Dazs ice cream industry must implement a good HACCP system, including a sound and safe selection of raw materials

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