The Food Safety and Standards Authority of India (FSSAI) has revoked the manufacturing licences of 111 spice producers across India due to safety concerns. This action follows the detection of the carcinogenic pesticide ethylene oxide in several products, leading to bans on popular Indian spice brands such as MDH Pvt. Ltd and Everest Food Products Pvt in Singapore and Hong Kong in April.

FSSAI began extensive safety checks, collecting spice samples from various cities. As of the latest report, 111 producers failed to meet basic quality standards and were ordered to cease production immediately. The regulatory body continues to test 4,000 samples nationwide, potentially leading to more cancellations. Brands under scrutiny include Everest, MDH, Catch, and Badshah.

Despite the rigorous testing process, FSSAI has found that only a limited number of testing centres are available, causing delays. Most of the revoked licenses belong to small-scale producers from Kerala and Tamil Nadu, with some from Gujarat, Maharashtra, and Madhya Pradesh. These small-scale producers often lack official contact information.

In May, FSSAI tested 34 samples from MDH and Everest, finding no ethylene oxide. The tests, conducted at NABL-accredited laboratories, also checked for moisture content, contamination, heavy metals, aflatoxins, and pesticide residues. Out of the 28 lab reports received, none showed traces of the chemical.

The International Agency for Research on Cancer classifies ethylene oxide as a Group 1 carcinogen, posing significant health risks, including an elevated risk of breast cancer. The Food Standards Agency had been issuing warnings about ethylene oxide in Indian spices before January 2023.

This is not the first instance of Indian spice brands facing international scrutiny. In 2023, the US FDA ordered a recall of Everest Food Products after testing positive for Salmonella.

Spices, known for their nutritional benefits, are also prone to adulteration. Commonly adulterated spices include turmeric, chili powder, black pepper, cinnamon, and coriander powder. Adulterants such as starch, sawdust, artificial colors, and chemical dyes are often used to increase volume and reduce production costs, compromising quality and safety.

To combat these rising cases of adulteration, FSSAI plans to increase permissible pesticide levels by tenfold to curb the practice.

(Source: TOI)