On 31 October 2022, the Indonesian Food and Drug Administration issued document No. 229 setting out guidelines for reducing the health risks of ethylene oxide in food, effective from the date of publication. The main contents are as follows:

(1) Background. The EU reported that the detection rate of ethylene oxide in foods from high to low was seed foods, cereals and bakery products, herbs and spices, food supplements and fortified foods, food additives and flavorings, etc.

(2) Goals. Prevent and reduce the risk of ethylene oxide contamination in food;

(3) Ethylene oxide hazard identification, hazard characteristics, exposure identification and other specific requirements;

(4) Risk management. Generally, the limit of 0.1mg/kg in EU, 0.1mg/kg in USA and Canada, and 0.01mg/kg in Korea and Japan. Therefore, Indonesia sets the maximum residual amount of ethylene oxide in processed food as 0.01mg/kg. Ethylene oxide should not be used as a food fumigant; Try not to use packaging materials containing ethylene oxide in food packaging; Prevent indirect contamination from wood materials in tea drying/ sampling ventilation system .