The laboratory has a vital role in halal certification, namely providing guarantees to support halal certification activities to realize halal thayyiban food products. Responding to this, the LPPOM MUI laboratory offers the latest ethylene oxide (EtO) testing services.
Laboratory testing is crucial in the halal certification process. Even so, it does not mean that the results of laboratory tests can be a determinant of halal status, but only as supporting data for halal certification. The President Director of LPPOM MUI, Ir. Muti Arintawati M.Si., conveyed this in a webinar themed “Regulation, Risk Mitigation, and the Latest Technology for Testing Ethylene Oxide (EtO) and 2-Chloroethanol (2-CE) in Food” held by LPPOM MUI some time ago in collaboration with the National Agency of Drug and Food Control (BPOM) and the Association of Indonesian Food and Beverage Entrepreneurs (GAPMMI).
“Thayyib itself has a good meaning, which is interpreted as healthy and safe. If a food product is not thayyib then it cannot be certified halal, because halal food must also be healthy and safe. Halal itself certainly cannot be separated from thayyib because the two are one unit,” said Muti.
The LPPOM MUI Laboratory realizes that halal testing is not the only thing that needs to be tested. The aspect of food safety, or thayyib, is another unit that also needs to be tested. The LPPOM MUI Laboratory also supports government programs related to food safety regulations. It is ready to serve the needs of ethylene oxide (EtO) testing for business actors who need it.
The importance of EtO testing is felt in a case that has recently become a trend. In December 2021, Indonesia received its first notification from the European Rapid Alert System for Food and Feed (EURASFF) regarding rejecting instant noodle exports due to EtO content. Export rejections and withdrawals of instant noodles have also occurred in several other countries, such as Taiwan, Singapore, and Malaysia.
Meanwhile, the Head of the Standardization and Assessment Team for Food Additives, Auxiliaries, Packaging, Contamination, and Good Food Retail Practices of BPOM, Dra. Deksa Presiana, Apt., M.Kes, said that based on the analysis results, no EtO was detected, but the analysis results were reported as total EtO (the sum of EtO and 2-chloroethanol (2-CE)).
“The potential sources of EtO and 2-CE residues are suspected to come from several sources, such as pesticide residues, the use of Food Additives (BTP), sterilization of medical devices, and the natural content of the raw materials themselves,” said Deksa.
On the same occasion, GAPMMI representative Elvira Indrawati said that the obstacles faced related to EtO contamination include, among others, the lack of understanding of suppliers so that not all materials are equipped with EtO analysis results and not all business actors are willing to analyze imported raw materials. In addition, additional costs for raw materials and product analysis are still considered high. Credible laboratories are also still difficult to find, both domestically and abroad. She expressed her appreciation for the ability of LPPOM MUI because it can help industry players meet export requirements.
“If the raw material supplier cannot provide the analysis results, then the EtO and 2-CE contamination analysis can be carried out by the business actor or an accredited laboratory service,” explained Elvira, who also serves as QAS Manager of PT Lautan Natural Krimerindo. In obtaining various distribution permits or certifications for processed food, business actors must attach evidence of analysis results from an accredited laboratory. That way, products circulated and sent to the destination country of export can be included in the EtO and 2-CE threshold requirements according to the regulations of the destination country of export. On this occasion, the Research and Development Specialist of LPPOM MUI Laboratory, Ravi Abdillah S.Si., said that the presence of EtO and 2-CE is found in instant noodle products, powdered seasonings, liquid seasonings, paste seasonings, sesame seeds, ice cream, and chili powder. Laboratory test results are needed to prove that food products are free from ethylene oxide (EtO) and 2-chloroethanol (2-CE) contamination. Laboratory testing guarantees that products can be accepted in various export countries. “According to the Cancer Institute and (World Health Organization) WHO, exposure to EtO from air or food can cause damage and genetic mutations in DNA, thereby increasing the risk of cancer. Exposure to this hazardous chemical can increase the risk of certain types of cancer, especially lymphoma and leukemia,” explained Ravi.
The government has implemented regulations related to EtO contamination as stated in the BPOM RI Regulation Number 229 of 2022 Article 64 concerning Guidelines for Mitigating Ethylene Oxide Compounds Health Risks. This regulation states that considering manageable safety, the principle of As Low as Reasonably Achievable (ALARA), and regulations from other countries, the maximum residue limit (MRL) is recommended at 0.01 mg/kg in processed foods (uniform limit).
Interested in conducting ethylene oxide (EtO) testing? All information related to ethylene oxide (EtO) testing and other tests by the LPPOM MUI Laboratory can be accessed via the website https://e-halallab.com/. (ZUL)
