FSSAI’s nationwide testing finds no ethylene oxide in Indian spice brands

The Food Safety and Standards Authority of India (FSSAI) conducted extensive nationwide testing of Indian spices and announced that no traces of the carcinogenic chemical ethylene oxide (ETO) were found. This testing was carried out in response to Hong Kong’s allegations of excessive ETO levels in Indian spice brands.

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In response to Hong Kong’s claim of excessive levels of ethylene oxide (ETO) in Indian spice brands, the Food Safety and Standards Authority of India (FSSAI) announced that extensive nationwide testing has found no traces of ETO, a chemical known to be carcinogenic.

The concerns were initially raised by the Hong Kong Food Authority, which detected ETO in certain spice products from two prominent Indian brands, M/s Mahashian Di Hatti Pvt Ltd (MDH) and M/s Everest Food Products Pvt Ltd (Everest). This prompted the FSSAI to launch a comprehensive investigation on April 22, 2024, involving all State and Union Territory Food Safety Commissioners and Regional Directors.

As part of this initiative, 34 samples from Everest and MDH were collected for testing. This included 9 samples from Everest’s facilities in Maharashtra and Gujarat, and 25 samples from MDH’s facilities in Delhi, Haryana, and Rajasthan. The testing process was thorough, evaluating various quality and safety parameters such as moisture content, insect and rodent contamination, heavy metals, aflatoxins, pesticide residues, and microbiological contaminants.

Crucially, the samples underwent testing for ETO at NABL-accredited laboratories designated by the FSSAI. Of the 34 samples, 28 lab reports have been received and analyzed by the FSSAI’s Scientific Panel. The results confirmed the absence of ETO in all tested samples. The remaining six reports are pending but are anticipated to align with these findings.

Beyond Everest and MDH, the FSSAI’s Scientific Panel also reviewed test reports from over 300 spice samples from other brands collected nationwide. These additional tests similarly revealed no presence of ETO, reinforcing the safety of spices available in the Indian market.

In light of these findings, the FSSAI reassures consumers about the safety of spices available in the Indian market. The thorough testing and clear results demonstrate that the spices are free from the harmful levels of ETO claimed by the Hong Kong authorities. This reassurance is vital not only for domestic consumers but also for maintaining the global reputation of Indian spices.

To further ensure safety and compliance, the Spice Board has issued updated guidelines for spice exporters regarding the use of ETO as a fumigant. These guidelines are designed to ensure that exported spices meet the microbial contamination standards of importing countries, thereby preventing similar concerns in the future.

The proactive measures taken by the FSSAI highlight its commitment to food safety and public health. By addressing the allegations promptly and transparently, the FSSAI has demonstrated its role as a vigilant regulator. The comprehensive testing and clear communication of results underscore the robustness of India’s food safety systems.

For consumers, this means continued confidence in the quality and safety of Indian spices. For exporters, adherence to the updated guidelines will help maintain trust and avoid disruptions in international trade. Overall, the FSSAI’s actions reinforce the safety and reliability of Indian food products on the global stage.