FSSAI Introduces New Carcinogen Detection Method Amidst Indian Spice Controversy

GG News Bureau
New Delhi, 15th May. In response to sales bans imposed by Hong Kong and Singapore on certain Indian spices, the Food Safety and Standards Authority of India (FSSAI) has developed a new method to detect Ethylene Oxide, a chemical with carcinogenic properties, in spices. This action comes after these countries flagged the presence of Ethylene Oxide in products from major Indian spice brands MDH and Everest.

Ethylene Oxide is commonly used as a disinfectant in spices but is classified as a Group 1 carcinogen by the International Agency for Research on Cancer, indicating a confirmed risk of causing cancer in humans. The new detection method, validated by the ICAR-National Research Centre for Grapes, promises greater accuracy in identifying Ethylene Oxide in both imported and domestically manufactured products.

The FSSAI has already collected and sent over 1,500 samples from markets and spice factories for laboratory testing. This method can also detect Ethylene Oxide in packaged items, ensuring comprehensive safety checks.

Ethylene Oxide: A Carcinogenic Disinfectant

Ethylene Oxide is widely used in the sterilisation of spices, but its carcinogenic properties have raised significant health concerns. Singapore’s press note on the ban highlighted that while Ethylene Oxide can be used for sterilisation, exposure should be minimised due to potential long-term health risks. Notably, Ethylene Oxide is not authorised for use in food within Singapore.

India’s Response to the Ban

India has emphasized its stringent standards for pesticide residues in food, countering media reports suggesting otherwise. The Health Ministry stated that India enforces some of the strictest Maximum Residue Limits globally. In response to the bans, the FSSAI and the Spices Board have issued guidelines for exporters to prevent Ethylene Oxide contamination. These guidelines advise against using the chemical as a sterilising agent and ensure its exclusion at all stages of transport, storage, and packaging.

MDH and Everest have both denied using Ethylene Oxide in their products. MDH reassured consumers that the chemical is not involved in any part of their processing or packaging. Similarly, Everest clarified that only one of their 60 products in Singapore was under scrutiny, denying a widespread ban.

The FSSAI’s new detection method aims to restore confidence in Indian spices by ensuring they meet international safety standards, thereby safeguarding public health and maintaining India’s reputation in the global spice market.