AOAC will begin development of standards at a meeting on Tuesday, January 9 from 10:30 AM to 12:00 PM EST for ethylene oxide and its marker residue 2-chloroethanol in oil seeds and nuts, dried herbs and spices, spice flavor and herbal extracts, food additives, dietary supplements and ingredients, and dried fruits and vegetables. Efforts will be led by co-chairs Luis Georges Quintelas (SQUALI) and Dr. Lukas Vaclavik (Eurofins Scientific). To volunteer for this working group, please complete this form.
Photo by Alexey Novikov – stock.adobe.com
