Ethylene oxide sterilization of spices: why to stop and what to use instead

Key takeaways

• Stop using it. Spices Board says exporters shall avoid EtO in spices for any application [1].
• You still need a kill step for many buyers. Removing EtO doesn't remove the Salmonella question.
• Steam is the usual answer for Europe [1].
• Ask for proof from your provider. A sterilisation claim is only as good as its validation.

For limits by market and the EU's 2026 certificate changes, see our guide to ethylene oxide in Indian spices. This guide covers the treatment choice.

Why not use ethylene oxide?

The rules leave very little room for it. Spices Board's guidelines say exporters shall avoid using EtO in spices as a sterilising or fumigating agent, or for any other application [1]. An FSSAI official told ThePrint in 2024 that EtO is banned in food products in India [2].

The market risk is bigger than the rule. The EU limit for most spices is 0.10 mg/kg, and Hong Kong allows none [1]. A treated lot can leave residues that fail those limits, and one failure can cost you the buyer.

What about the USA? US rules set residue limits for dried herbs and spices [6], so a US buyer may ask about it. Spices Board's guidance doesn't make an exception for any market [1].

How do the alternatives compare?

Only some irradiators can serve the EU. AGRINFO reports 10 approved non-EU facilities, including 3 in India [3]. The list dates from a 2002 decision, so check the current one and confirm your facility is on it before you offer irradiated goods to the EU [4].

Other markets differ. Spices Board tells exporters to address any specific requirements of the importing country, particularly the EU and UK [1]. Ask your buyer before you choose.

Does steam really work?

It can, but the result depends on the process. In one published study, vacuum steam at a mean product temperature of about 87°C achieved a 5-log reduction of Salmonella on whole black peppercorns and cumin seeds in about a minute or more, depending on how the bacteria were prepared [5].

Don't take that as your number. It was a lab study on two whole spices. Powders, your equipment and your moisture levels can all change the result, which is why validation matters.

Quality can move too. Heat and moisture can change colour and aroma, so check your own product before and after. Moisture also matters after treatment: Spices Board's guidelines require protection against moisture pick-up in packing [1].

What should you ask a sterilisation provider?

Many exporters use an outside unit. Ask these before you send a lot:

• Has this process been validated for my product, and can I see the report?
• What reduction does it achieve, and for which organism?
• Do you ever use EtO on this site or line? If so, how do you keep it separate?
• What happens to volatile oil, colour and moisture in my product?
• Can I have a treatment certificate for each lot, with date and batch?
• Which food safety certificates do you hold, and are they current?

The EtO question matters even if you don't use it. Spices Board says transporters, warehouses and packaging suppliers must not use EtO at any stage, and that treated and untreated material must be stored apart [1].

What should you tell a buyer?

State the method, and back it up. Add a line to your spec sheet:

Microbial reduction: steam, [provider], batch [number], date [date]. Not treated with ethylene oxide or irradiation. Lot results: Salmonella absent in 25 g, EtO [result] mg/kg, report [number].

Only write what is true of that lot, and be ready to show the provider's certificate.

Next step. Serious buyers check more than your process. Our free Buyer Check is a 1-page report on your Google listing, website and spec gaps, with the 3 fixes that matter most, within 24 hours.