December 8, 2022, 1pm EST

Presented by: Heather Rice (EtO), Chemist and Ashley Griffin (PFAS), Chemist at NQAC Dublin

Course Length: 1hr total including 15 min Q&A at the end

Part One: Ethylene Oxide

The incidence of ethylene oxide (EtO) contamination in food ingredients has been highly impactful to the food and beverage industry and has led to the largest food recall operation in EU history. We will provide a brief overview on ethylene oxide and its uses, discuss recent EtO incidents and recalls, outline regulations surrounding EtO in the EU and US, and introduce the EtO testing offered by NQAC Dublin.

Key takeaways:

• Overview of ethylene oxide including risk assessment and food safety regulations in the US and EU
• Main uses and applications of ethylene oxide
• The recent impact of EtO in the food industry, including major recalls and incidents
• Different ways to analyze EO, examining the analytical testing methodology and matrix scope provided by NQAC Dublin

Audience: Food and Beverage Manufacturers

Part Two: Per- and Polyfluoroalkyl Substances (PFAS)

First, we will explore what these compounds are, where they are found in the food chain, and why we should test for them. We will then discuss the analytical techniques used as well as some challenges/complexities found in PFAS analysis.

Key takeaways:

• Overview of PFAS and where they are commonly found in our environment
• Why we test for them: EU & EPA regulations and risk assessments
• Review of analytical techniques used for PFAS analysis
• Explore some of the unique challenges in testing and strategies used to overcome these challenges to provide accurate data

Audience: Food manufacturers/ producers as well as analytical scientists looking to learn more about the technical strategies used in analyzing PFAS