Produce Wax Coating and Post-Harvest Fungicide (Shellac, Morpholine, Thiabendazole, Imazalil) — food safety profile
Low riskFresh produce is coated with wax to reduce moisture loss, improve appearance, and carry post-harvest fungicides.
What is this product?
Fresh produce is coated with wax to reduce moisture loss, improve appearance, and carry post-harvest fungicides. Wax types: shellac (lac bug resin — natural), carnauba (palm wax — natural), morpholine-based polyethylene/oxidized polyethylene wax (synthetic — morpholine can form NMOR nitrosamine), petroleum-based microcrystalline wax. Post-harvest fungicides: thiabendazole (TBZ — IARC Group 3) and imazalil (EU classified suspected carcinogen) applied to citrus, bananas, stone fruit to prevent mold during storage and transport. EU: requires 'treated with [fungicide name]' labeling on citrus. US: no post-harvest treatment labeling required. Washing removes wax surface but not absorbed fungicide.
What's in it
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Open in food View raw API dataReference data, not professional advice. Aggregates publicly available regulatory and scientific information. Why we built ALETHEIA →