Everest Group’s Fish Curry Masala was also found to contain the same pesticide. Ethylene oxide, classified as a Group 1 carcinogen by the International Agency for Research on Cancer, poses serious health risks, including an elevated risk of breast cancer.
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American Spice Trade Association (ASTA) has sought clarification from the Spice board of India on the media reports of the presence of ethylene oxide (ETO) residues in Indian spices.
In a letter to Dr. K. G. Jagadeesha, Secretary, Spices board of India, ASTA stated “The American Spice Trade Association has become aware of recent media reports on the rejection of Indian spices from Singapore and Hong Kong due to the presence of ethylene oxide (ETO) residues”.
“In light of these recent developments, we are reaching out to offer clarification on ETO and food safety regulations pertaining to spices imported into the United States” it added.
The letter further reads “Ethylene oxide is currently permitted for use on spices in the U.S. and prohibiting this critical treatment method has the potential to result in serious unintended implications regarding the compliance of Indian spices with U.S. food safety regulations”.
Hong Kong’s food safety watchdog has banned four spices products of Indian brands MDH and Everest after they found they contained cancer-causing chemicals.
The Centre for Food Safety (CFS) of the Government of Hong Kong Special Administrative Region announced on April 5 that routine surveillance programs had uncovered the presence of ethylene oxide in three spices from MDH Group, Sambhar Masala Powder, and Curry Powder.
Spices Board Formulates Guidelines For Exporters
The Spices Board has come out with comprehensive guidelines for exporters to prevent ethylene oxide (EtO) — a carcinogenic chemical — contamination in the products shipped from India amid quality concerns being flagged by certain countries on these goods.
According to the guidelines, exporters would avoid the use of EtO in spices as a sterilising/fumigating agent or any other application; and ensure that transporters, storage/warehouses, packaging material suppliers do not use this chemical at any stage.
Exporters shall take adequate measures to ensure the absence of EtO and its metabolites in spices and spice products throughout the supply chain, it said.
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They would also identify this chemical as a hazard and incorporate critical control points to prevent EtO in their Hazard Analysis Critical Control Points and Food Safety Plan in their Food Safety Management System.
