Due to a ban on the sale of certain Indian spices in Hong Kong and Singapore, the Food Safety and Standards Authority of India (FSSAI) has been instructed by top official sources to develop ‘a new method’ to detect ethylene oxide in spices.
Ethylene oxide, a chemical widely used as a disinfectant in spices, is known to cause cancer. Hong Kong and Singapore have made their presence known and banned several products from Indian spice giants – MDH and Everest. This method is reputed to be more precise and has been validated by ICAR’s National Center for Grape Research – the National Reference Laboratory of the Food Safety Authority.
According to the sources, this new method is used to detect ethylene oxide in products imported to other countries, exported abroad and manufactured for domestic use.
Singapore said “ethylene oxide is allowed to be used in the sterilization of spices”, but added that “exposure to this substance should be minimized as much as possible”. “Although there is no immediate risk to consumption of food contaminated with low levels of ethylene oxide, long term exposure may lead to health issues,” the statement said. It added that ethylene oxide is not authorized for use in food in Singapore.
India has one of the stringent norms for minimizing pesticide residues in food items. “Some media reports are claiming that the Food Safety and Standards Authority of India (FSSAI) allows 10 times more pesticide residue in herbs and spices. Such reports are false and malicious,” the Health Ministry said earlier this month, adding that India has one of the most stringent standards of Maximum Residue Limits in the world.
