Taiwan’s Food and Drug Administration (FDA) recently detected ethylene oxide in the seasoning packet of the Soto Banjar Limau Kuit variety imported from Indonesia. The detected level was 0.1 milligrams per kilogram (mg/kg), which is considered non-compliant under Taiwanese regulations. Taiwan prohibits any detectable presence of ethylene oxide in food products.

According to the FDA, the seasoning packet contained 0.1 mg/kg of ethylene oxide, breaching the country’s Pesticide Residue Tolerance Standards. The strict regulation specifies that ethylene oxide must not be detected in food items.

This finding has sparked wider concerns about the varying regulations of ethylene oxide worldwide. Ethylene oxide is a compound commonly used in industrial manufacturing and food sterilization. However, it is also classified as a carcinogen, raising questions about the safety of instant noodles—a popular food item across Asia and beyond.

### What is Ethylene Oxide?

Ethylene oxide is a colorless gas most commonly used in manufacturing products such as antifreeze. It is also employed in sterilizing food and medical equipment, but due to its carcinogenic properties, its presence in food is tightly regulated in many countries.
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