AOAC is seeking volunteer subject matter experts to serve on a newly established working group to develop a voluntary consensus standard for ethylene oxide residues (ethylene oxide and 2-chloroethanol) in oil seeds and nuts, dried herbs and spices, food additives, dietary supplement products and ingredients, dried fruits and vegetables, and spice, flavor and herbal extracts. The working group (WG) will develop one or more SMPRs® (as deemed necessary by WG experts), based on priorities established by the Advisory Panel.
Photo by Alexey Novikov – stock.adobe.com
