The aim of the focus action was to obtain a realistic picture of the ethylene oxide residue situation in sesame and spices (ginger, turmeric, cumin, black pepper, cloves) in Austria. A total of 79 samples from all over Austria were examined:

• one spice sample (cloves) was objected to due to an undoubted exceeding of the maximum residue level, the product is thus not marketable.
• In another spice sample (cumin), the maximum residue level was not yet exceeded beyond reasonable doubt, taking into account the expanded measurement uncertainty.