Zullies explained that ethylene oxide is not a compound that should be added to food products. However, ethylene oxide can be found as residue or leftover material in small amounts. Exposure through food residue is actually very minimal, especially since EtO is a volatile gas that easily evaporates.
On the other hand, people can be exposed to ethylene oxide for various reasons, according to Zullies. For instance, when someone works in a factory that uses ethylene oxide to produce solvents, antifreeze, textiles, detergents, adhesives, or polyurethane foam. Or workers in the chemical industry that manufactures ethylene oxide, agricultural workers who use EtO to control pests in agricultural storage facilities, or hospital sterilization personnel who use EtO gas as a sterilizing agent.
Zullies mentioned that ethylene oxide in instant noodles easily dissipates after the cooking process. “For the general public, there is no need to worry too much about this issue. The ethylene oxide in instant noodles evaporates when cooked,” Zullies said. “Because it is a volatile gas. The amount is also very small to be inhaled and cause harmful effects,” she added.
As a precautionary measure, it is unnecessary to inhale while cooking instant noodles. Just consume it if you are worried about being exposed to the evaporating ethylene oxide. “Just in case, when cooking instant noodles, avoid inhaling the fumes. Just swallow it,” Zullies advised.