It has been some time since the controversy over a few Indian spice brands has been looming over the global food industry. Just a couple of weeks back, we saw Hong Kong and Singapore ban India’s biggest spice brands, MDH and Everest. The primary reason behind the decision was the alleged discovery of carcinogenic ethylene oxide in some spices. Now, the Food Safety and Standards Authority of India (FSSAI) announced a specific procedure to identify the presence of ethylene oxide in any spice.
FSSAI Has A New Method To Identify Ethylene Oxide In Spices
Back in April 2024, Singapore banned the sale of spices from Everest Food Products Pvt. after the news broke out about some spices allegedly containing ethylene oxide. This was followed by Hong Kong banning the sale of spices from Everest Food Products Pvt. and MDH Pvt the next week. The flammable colourless gas is considered a cancer-causing compound.
Following the decision to ban these two mega spice companies, the FSSAI introduced a new technique to detect ethylene oxide in spice mixes. Some sources revealed that this carcinogenic check process is precise in detecting the correct results. According to a report by NDTV, the ICAR-National Research Centre For Grapes verified this new method. This research institute is the national reference laboratory of FSSAI.
Sources revealed that the carcinogenic detection method will be used for different kinds of spices such as the ones exported to other places, imported to several countries, and also produced for domestic purposes. According to reports, it looks like the identification technique will look over a varied range of spices and provide the necessary results while detecting ethylene oxide.
How Can The Technique Help In Other Ways?
This new carcinogen detection process can help in identifying ethylene oxide in packaged products, according to various information shared by sources. FSSAI is taking significant steps to control the horrifying situation. Proper results can assure customers trust these major companies and their products and use them without worry.
After Hong Kong and Singapore banned the sale of spices by the famous Indian spice companies, more than 1,500 samples have been undergoing assessment. The concerned authorities got these samples from some industries and markets and then sent them to labs for proper analysis.
Also read: FSSAI Directs Eateries With 10+ Outlets To Display Crucial Food Information On Menu; Details Inside
What do you think of this decision?
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