Is your Indomie poisonous? Carcinogen scare prompts food safety debate
Food safety regulations come under scrutiny after Taiwan detects cancer-causing ethylene oxide in a popular Indomie flavour variant
Taiwan’s Food and Drug Administration (FDA) said it had found 0.1 milligrams per kilogram of ethylene oxide in the seasoning packet of the Soto Banjar Limau Kuit variety imported from Indonesia – a level deemed non-compliant under Taiwanese regulations, which prohibit any detectable presence of the chemical.
“The seasoning packet contained 0.1mg/kg of ethylene oxide,” the FDA said, adding that such levels breached its Pesticide Residue Tolerance Standards. “Ethylene oxide must not be detected.”
The findings have raised wider questions about the different regulations of ethylene oxide – a compound commonly used in industrial manufacturing and food sterilisation but classified as a carcinogen – and what it means for the safety of instant noodles that enjoy mass popularity in Asia and beyond.
What is ethylene oxide?
Ethylene oxide is a colourless gas most commonly used in manufacturing products like antifreeze.