In a recently published article, Dr. Laitha Gowda, our mentor & former Chief-scientist at CSIR-CFTRI, Mysore discussed the Ethylene Oxide, which has gathered everyone’s attention due to its usage in spice processing. This article explains Ethylene Oxide as a chemical, its properties, safety assessments, and the impact it makes on human health.
Read this article here
To learn about the international regulations for Ethylene Oxide usage in food processing, read here
