Impact of Regulatory Interventions on Ethylene Oxide Residues in Chili Powder for Instant Noodles in Indonesia
Abstract
Ethylene oxide residues in food have become a major global food safety concern and are classified as Group 1 carcinogens by the International Agency for Research on Cancer (IARC). This study aimed to characterize ethylene oxide levels in chili powder used in instant noodles and to evaluate the effectiveness of policy interventions in reducing ethylene oxide residues. A descriptive-comparative design was applied, using laboratory testing data collected before and after policy implementation. Data were derived from the National Agency for Drug and Food Control (NADFC/BPOM) surveillance in 2023 and from GC-MS/MS analyses of chili powder samples obtained from supermarkets and e-commerce platforms. The results demonstrated a substantial reduction in ethylene oxide residues, with mean levels decreasing from 4.923 µg/kg to 0.463 µg/kg and maximum levels from 25 µg/kg to 1.5 µg/kg. The difference was statistically significant (Mann–Whitney U test, p < 0.05). All post-policy samples complied with the established maximum residue limits. These findings indicate a change in the ethylene oxide residue profile that is consistent with strengthened contaminant control following policy implementation and underscore the importance of continuous risk-based food safety management.
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