Abstract
SUMMARYUnder conditions for effective fumigation with ethylene oxide or propylene oxide these reagents can combine not only with moisture but also with chlorine from the natural inorganic chloride content of foodstuffs, whereby the corresponding chlorohydrins are formed. Concentrations of ethylene chlorohydrin up to about 1000 ppm were found in whole spices and ground spice mixtures after commercial fumigation with ethylene oxide. These chlorohydrins are very toxic substances by all accounts; they also are sufficiently involatile and unreactive chemically to be persistent under food processing conditions.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.