ISO/NP 26914

Spices and condiments — Determination of Ethylene Oxide (EtO) residues — Method using GC-MS/MS

General information

Current stage: 10.20 New project ballot initiated Jul 8, 2026

Originator: ISO

Owner: ISO/TC 34/SC 7 Spices, culinary herbs and condiments

Type: International Standard

Scope

This document specifies a method for determination of ethylene oxide (EtO) residues in spices and spice products using GC-MS/MS, with a quantification limit of 0.01 mg/kg.

Life cycle

NOW

IN_DEVELOPMENT
ISO/NP 26914
10.20 New project ballot initiated
Jul 8, 2026