FSSAI has not published brand breakdowns of the spices it tested
At least 500 spice samples, or 12 percent, failed to meet quality and safety standards in tests conducted by Indian authorities after several countries suspended their sale over contamination risks.
The inspections, sampling and testing of various spice blends by India’s Food Safety and Standards Authority were carried out after Hong Kong halted the sale of MDH and Everest brands Madras Curry Powder, Sambar Masala and Fish Curry Masala in April due to extremely high levels of pesticides.
According to data published by Reuters under India’s Right to Information Act, 474 of the 4,054 samples tested between May and early July failed to meet quality and safety parameters.
The FSSAI has not provided a breakdown of the spice brands it has tested but says it is taking necessary action against the companies involved. “Stipulated action has been taken on the non-compliant samples,” an official was quoted as saying by Reuters, referring to penal provisions in Indian law, without elaborating. India’s domestic spice market is estimated to be worth $10.44 billion, according to Zion Market Research. Its exports of spices and spice products hit a record $4.46 billion in the fiscal year ended in March.
MDH, Everest spices banned
Earlier this summer, after Hong Kong took action, the UK tightened controls on spice imports from India along with New Zealand, the US and Australia, which said they were investigating trademark issues.
What pesticides were found in the spices?
Though ethylene oxide (a colourless, sweet-smelling gas used as a pesticide) was reported to be found in large quantities in spices, many samples collected by the FSSAI said they had not found any traces of it in samples at 28 accredited laboratories.
According to experts, direct inhalation of the gas poses a risk of lymphoma, breast cancer and leukemia. Ethylene oxide also causes respiratory irritation, coughing, difficulty breathing and lung damage.
Ethylene oxide kills most viruses, bacteria, bacterial spores, and fungi. It kills microorganisms by tearing apart cell membranes. Because of this property, manufacturers often use it to disinfect dry foods such as spices and cereals, as well as medical supplies such as catheters, syringes, and surgical equipment.
Chronic exposure is also associated with cancer, reproductive effects, mutagenic changes, neurotoxicity and sensitization. The use of ethylene oxide is banned in food in most countries, including India. However, many believe that the pesticide may have entered the spice mix because it was used on crops or as a cheap agent used to sterilize and disinfect spices.
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