In a startling revelation, the European Union's food safety authority has warned that 527 food products from India contain carcinogenic chemicals. The issue came under scrutiny after popular Indian spice brands such as MDH and Everest came under scrutiny for containing trace amounts of the chemical ethylene oxide, which exceeded acceptable levels. This has led to bans on these products in Hong Kong and Singapore, and has now been followed by the European Union, highlighting the widespread nature of this contamination. For the unversed, the Hong Kong Special Administrative Region Government Food Safety Center announced on April 5th that many spices in MDH Group's three spice mixes (Madras Curry Powder, Sambar Masala) contain ethylene oxide. announced that it had been found. Powder, curry powder.
This discovery has raised major concerns about the safety standards of exported food and the potential health risks it poses to consumers. Ethylene oxide is not authorized for use in food at EU level and its detection led to 87 shipments being rejected at borders and many others removed from the market. Of his 527 items flagged, 525 were food and two were feed. 332 items were tagged with India as the only country of origin, while the rest were tagged with other countries.
Also read: International agency finds carcinogenic chemicals in popular Indian spice brand
The European Food Safety Authority (EFSA) carried out inspections of various food products from September 2020 to April 2024. The products tested included a wide range of categories, mostly nuts and sesame seeds (313), herbs and spices (60), diet foods (48), and miscellaneous other foods (34). Testing revealed that a significant number of these products contained ethylene oxide, prompting the EU to take action.
Ethylene oxide: carcinogenic chemical
Ethylene oxide is a colorless gas commonly used as an insecticide and fungicide. Originally intended for sterilizing medical equipment, it has also come to be used in the agricultural field. The International Agency for Research on Cancer (IARC) classifies ethylene oxide as a Group 1 carcinogen, indicating that it is carcinogenic to humans.
The presence of ethylene oxide in food is of particular concern because its presence in cough syrups can lead to the formation of ethylene glycol, a byproduct that has been linked to child deaths in Africa. The EU has set a limit for ethylene oxide at 0.1 mg/kg, but levels found in Indian products exceeded this threshold1.
Also Read: Ethylene Oxide: All About MDH Spice, the Carcinogenic Chemical Found on Everest
Exposure to ethylene oxide is associated with an increased risk of various cancers, including lymphoma and leukemia. This chemical's ability to damage DNA makes it a potent carcinogen, and its effects can be both immediate and long-term. Risks are not limited to direct consumption. Even handling contaminated products can pose a health hazard.
Indian authorities' reaction
Following the European Union's findings that Indian food contains carcinogenic chemicals, the Food Safety and Standards Authority of India (FSSAI) has taken proactive steps to address the concerns raised. FSSAI has initiated comprehensive quality checks to ensure that the spices and other food products involved meet safety standards.
FSSAI's actions reflect its broader commitment to food safety and public health. Recognizing the potential risks associated with ethylene oxide, a chemical found in excess in some food products in India, FSSAI is exploring safer alternatives for food sterilization and preservation. One such alternative is gamma ray treatment, which provides a non-chemical method to remove pathogens and pests in food.
Also read: These countries have banned the sale of carcinogenic MDH and Everest masala
Gamma radiation therapy: a safer alternative to ethylene oxide?Gamma ray treatment, also known as food irradiation, is a process in which food is exposed to controlled doses of ionizing radiation. This technology is effective in reducing or eliminating microorganisms and insects, thereby increasing food safety and extending shelf life without compromising food nutritional value or taste. This is a method recognized and approved by international food safety authorities, including the FDA and the World Health Organization.
FSSAI's consideration of gamma ray treatment is in line with the global trend of adopting non-chemical methods to ensure food safety. This approach not only addresses the immediate concerns of chemical contaminants, but also contributes to long-term sustainability and health safety.
Additionally, FSSAI has issued a guidance document for the industry on implementing the Hazard Analysis Critical Control Point (HACCP) approach, a systematic preventive approach to food safety. This includes the development of a guidance document on food safety management systems (FSMS) for spice processing. It outlines the steps necessary to ensure the safety and quality of spices.
The detection of carcinogenic chemicals in so many foods is a wake-up call for the Indian food industry. This highlights the need for strict quality control measures and the adoption of safer processing methods. As consumers become increasingly aware of the health effects of the food they consume, food producers must ensure that their products are not only delicious but also safe to consume. That is essential.
The EU findings show that food safety is a global concern and that it is the collective responsibility of producers, regulators and consumers to ensure that the food that ends up on our plates does not come at the expense of our health. It's a reminder of something.
Thumbnail and embedded images courtesy of istock
This discovery has raised major concerns about the safety standards of exported food and the potential health risks it poses to consumers. Ethylene oxide is not authorized for use in food at EU level and its detection led to 87 shipments being rejected at borders and many others removed from the market. Of his 527 items flagged, 525 were food and two were feed. 332 items were tagged with India as the only country of origin, while the rest were tagged with other countries.
Also read: International agency finds carcinogenic chemicals in popular Indian spice brand
The European Food Safety Authority (EFSA) carried out inspections of various food products from September 2020 to April 2024. The products tested included a wide range of categories, mostly nuts and sesame seeds (313), herbs and spices (60), diet foods (48), and miscellaneous other foods (34). Testing revealed that a significant number of these products contained ethylene oxide, prompting the EU to take action.
Ethylene oxide: carcinogenic chemical
Ethylene oxide is a colorless gas commonly used as an insecticide and fungicide. Originally intended for sterilizing medical equipment, it has also come to be used in the agricultural field. The International Agency for Research on Cancer (IARC) classifies ethylene oxide as a Group 1 carcinogen, indicating that it is carcinogenic to humans.
The presence of ethylene oxide in food is of particular concern because its presence in cough syrups can lead to the formation of ethylene glycol, a byproduct that has been linked to child deaths in Africa. The EU has set a limit for ethylene oxide at 0.1 mg/kg, but levels found in Indian products exceeded this threshold1.
Expanding
Exposure to ethylene oxide is associated with an increased risk of various cancers, including lymphoma and leukemia. This chemical's ability to damage DNA makes it a potent carcinogen, and its effects can be both immediate and long-term. Risks are not limited to direct consumption. Even handling contaminated products can pose a health hazard.
Indian authorities' reaction
Following the European Union's findings that Indian food contains carcinogenic chemicals, the Food Safety and Standards Authority of India (FSSAI) has taken proactive steps to address the concerns raised. FSSAI has initiated comprehensive quality checks to ensure that the spices and other food products involved meet safety standards.
FSSAI's actions reflect its broader commitment to food safety and public health. Recognizing the potential risks associated with ethylene oxide, a chemical found in excess in some food products in India, FSSAI is exploring safer alternatives for food sterilization and preservation. One such alternative is gamma ray treatment, which provides a non-chemical method to remove pathogens and pests in food.
Also read: These countries have banned the sale of carcinogenic MDH and Everest masala
Gamma radiation therapy: a safer alternative to ethylene oxide?Gamma ray treatment, also known as food irradiation, is a process in which food is exposed to controlled doses of ionizing radiation. This technology is effective in reducing or eliminating microorganisms and insects, thereby increasing food safety and extending shelf life without compromising food nutritional value or taste. This is a method recognized and approved by international food safety authorities, including the FDA and the World Health Organization.
FSSAI's consideration of gamma ray treatment is in line with the global trend of adopting non-chemical methods to ensure food safety. This approach not only addresses the immediate concerns of chemical contaminants, but also contributes to long-term sustainability and health safety.
Additionally, FSSAI has issued a guidance document for the industry on implementing the Hazard Analysis Critical Control Point (HACCP) approach, a systematic preventive approach to food safety. This includes the development of a guidance document on food safety management systems (FSMS) for spice processing. It outlines the steps necessary to ensure the safety and quality of spices.
The detection of carcinogenic chemicals in so many foods is a wake-up call for the Indian food industry. This highlights the need for strict quality control measures and the adoption of safer processing methods. As consumers become increasingly aware of the health effects of the food they consume, food producers must ensure that their products are not only delicious but also safe to consume. That is essential.
The EU findings show that food safety is a global concern and that it is the collective responsibility of producers, regulators and consumers to ensure that the food that ends up on our plates does not come at the expense of our health. It's a reminder of something.
Thumbnail and embedded images courtesy of istock
