Ethylene oxide has been proven to significantly reduce microbial population of bacteria and molds in spices. However, the processed spices are characterized with aroma and color alterations and volatile compounds are lost because of the low pressure that is necessary to remove the sanitizing agent. Ethylene oxide is extremely toxic and is a known carcinogen and mutagen.Due to safety and environmental concerns, the use of ethylene oxide for any food fumigation has been banned in the European Union. The use of ethylene oxide for treatment of ground spice is also banned in the United States.