Webinar Registration

Duration: 137 minutes

Shimadzu India collaboratively with ICAR-National Research Centre for Grapes [NRCG] invite you to a live webinar that will open up a whole new perspective by listing all available options for your analysis of Ethylene Oxide (EtO) & 2-Chloro Ethanol (2-CE) in Food & other matrices.
You may then be able to select the best suited method for your analysis, helping you achieve immaculate results by overcoming all analytical challenges for this emerging food safety concern.

Fumigation processes using EtO have been widely followed in the Food industry for effectively reducing or eliminating microbiological contamination with Salmonella. However, its use in food has been prohibited in the European Union for due to carcinogenic, mutagenic, and toxic properties. Recently, EtO and its conversion product 2-CE have been found in a range of food products and additives. In response to that, the European Rapid Alert System for Food and Feed (RASFF) prohibits the sales of goods exceeding the maximum residue level (MRL) of 0.05 mg/kg (or 50 ppb) for the sum of EtO and 2-CE. Hence for ensuring Food Safety, quality control measures by Food authorities & Food manufacturers now include analysis of Ethylene oxide residues.

Key learning objectives:

• Significance & regulatory implications of analysing EtO & 2-CE in various food matrices
  
• Importance of quantitation of EtO & 2-CE at trace level
  
• Recognise the applicable EU-MRLS (Maximum Residue Limits as per European Commission) 
  
• Find more about industry´s challenges and the solutions that are being offered by our application specialists 
  
• Understand the options available for analysis techniques with their own merits and demerits
  
• Discover the most reliable & sensitive methods developed using GCMS-HS for analysis of EtO and 2-CE in challenging matrices