Ingredient Index

Is Ethylene Oxide banned in Europe?

Banned in EU

Yes: ethylene oxide is not permitted for treating food in the EU, and residues above a very low limit trigger recalls. In the US, it is still allowed to fumigate certain foods like spices and sesame, at residue levels the EU would reject.

CAS: 75-21-8 Also seen as: Ethylene oxide, EtO, Oxirane, 2-oxirane

What the EU does

Not permitted on food. Ethylene oxide has been barred as a plant protection product in the EU since 1991, because it is genotoxic and carcinogenic and no safe residue level can be set. Its maximum residue limit in food sits at the default floor of 0.02 to 0.1 mg/kg, which is effectively "as low as we can measure," and anything above it is a violation.

This is not a theoretical rule. In September 2020, Belgium flagged sesame from India contaminated with ethylene oxide through the EU rapid alert system, and the result was one of the largest recall cascades in recent European food history: thousands of products pulled, from hummus to bread to spice blends. In 2023 the EU added ethylene oxide to the list of pesticides it actively monitors, keeping the pressure on imports.

Citation Ethylene oxide not approved under EU pesticide law (Reg (EC) No 1107/2009); default MRL under Reg (EC) No 396/2005; EU RASFF sesame alerts 2020-2021

What the US does

Permitted as a fumigant. The US allows ethylene oxide to sterilize and fumigate a range of dry foods, including spices, herbs, sesame seeds, and some tree nuts, to kill salmonella and other microbes. The EPA sets residue tolerances rather than a near-zero limit, so measurable ethylene oxide (and its breakdown product, ethylene chlorohydrin) can legally remain on the finished food.

The practical gap is large. The residue Belgium found on some sesame ran far above what Europe allows, while sitting within what US rules tolerate for that use. Same chemical, two very different answers about what counts as an acceptable amount on your food.

Citation US EPA residue tolerances for ethylene oxide (40 CFR 180.151); FDA guidance on fumigant use in spices and dry foods

Products that commonly contain it

Ethylene oxide is a treatment, not a listed ingredient, so it rides invisibly on:

Imported and bulk spices and dried herbs
Sesame seeds and tahini
Some tree nuts and dried botanicals
Supplements and dry ingredients sterilized for microbial safety

What to look for on a label

You will not see it on a label, so the signals are indirect:

Fumigation is not disclosed on the ingredient list; it is a processing step
EU-market spices must meet the near-zero residue limit, so EU-sourced product is a lower-residue bet
Organic certification prohibits ethylene oxide fumigation

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Frequently asked questions

Is ethylene oxide banned in Europe?

For food, effectively yes. It has not been approved as a pesticide in the EU since 1991, and residues above a near-zero limit make a food illegal to sell, which is why it triggered the huge 2020-21 sesame recalls.

Is ethylene oxide allowed on US food?

Yes, as a fumigant for dry foods like spices, sesame, and some nuts. The EPA sets residue tolerances, so measurable amounts can legally remain, unlike the EU near-zero limit.

Should I worry about it in my spice rack?

The exposure from residues is small, but ethylene oxide is a genuine carcinogen, which is why the EU errs toward zero. Choosing EU-market or organic spices avoids the fumigant entirely.

Related ingredients

Primary sources

Last reviewed July 27, 2026 · How we assign statuses