Which carcinogenic chemical is found in Indian masalas? – First post

India’s powdered spices are under scanner. The country’s top food regulator, the Food Safety and Standards of Authority India (FSSAI), has reportedly asked states to collect samples of various spices to conduct quality checks.

The development comes after food regulators in Hong Kong and Singapore recalled several products from India’s top spice brands – MDH and Everest – after detecting the presence of ethylene oxide, a cancer-causing chemical.

What’s the line? What has the reaction been? What is Ethylene Oxide?

Let’s take a closer look at that.

Singapore, Hong Kong’s move

Hong Kong authorities have withdrawn four spice blends: MDH’s ‘Madras Curry Powder’, ‘Sambhar Masala Powder’ and ‘Curry Powder’ and Everest Group’s ‘Fish Curry Masala’.

The Center for Food Safety (CFS) of Hong Kong’s Food and Environmental Hygiene Department said on its website in early April that it “collected the above-mentioned samples from three stores in Tsim Sha Tsui respectively, for testing under its routine food supervision. program. The test results showed that the samples contained a pesticide, namely ethylene oxide. The CFS has informed the affected sellers of the irregularities and instructed them to stop sales and remove the affected products from the shelves,” the report said. Hindustan Times (HT).

It further warned about ethylene oxide, noting that the chemical has been classified as a Group 1 carcinogen by the International Agency for Research on Cancer (IARC).

The Singapore Food Agency (SFA) has also returned Everest’s ‘Fish Curry Masala’ after finding ethylene oxide levels “exceeded the permitted limit”.

The regulator asked Sp Muthiah & Sons, the importer of the spice, to recall the product. “Ethylene oxide is a pesticide that is not permitted for use in food. It can be used to fumigate agricultural products to prevent microbial contamination. Singapore food regulations allow ethylene oxide to be used in the sterilization of spices,” the SFA said in its press release.

Everest responds

Everest Food Products Pvt has responded to the controversy by saying the spices are not banned in Hong Kong and Singapore.

“There are reports that Everest has been banned in Singapore and Hong Kong, but we want to make it clear that this is not true. Everest is not banned in either country. Only one in sixty Everest products has been retained for investigation,” a company spokesperson said NDTV win.

The spokesperson said one of Everest’s products has been “temporarily” suspended in Singapore following Hong Kong’s warning.

The company claimed that its products are “safe and of high quality.” “Everest maintains strict hygiene and safety standards in its production facilities,” it added.

FSSAI to test samples of spices

Following the action by Hong Kong and Singapore authorities, the FSSAI will test samples of spices from all manufacturing units in India.

Top government sources have said this NDTV, “All food commissioners in the country have been warned. The process of collecting samples of spices has started. The order has been given. Samples will be collected from all spice production units of the country in three to four days.”

The report will be out from the laboratory in about 20 days, they said.

According to a senior Indian official, these spices will be inspected for the presence of ethylene oxide. Reuters reported.

Ethylene oxide is banned in food products in India. Sources said NDTV that strict action will be taken if “harmful substances are found in Indian spices”.

What is Ethylene Oxide?

Ethylene oxide is a colorless, flammable gas at room temperature with a sweet odor. According to the National Cancer Institute (NCI), it is primarily used to make other chemicals, including ethylene glycol (antifreeze).

It is also used to make textiles, detergents, polyurethane foam, medicines, adhesives and solvents. Ethylene oxide is used as a disinfectant for food seasonings to prevent microbial contamination such as E. coli and Salmonella.

It can damage DNA, making it an “effective sterilizing agent,” according to NCI. The chemical is used in hospitals to sterilize surgical equipment.

People can be exposed to the chemical by breathing polluted air or smoking tobacco. Workers such as those involved in fumigation or production of the chemical can also be exposed to ethylene oxide, according to the U.S. Environmental Protection Agency (EPA).

Why is it so harmful?

It is a chronic health hazard. The IARC lists ethylene oxide as a ‘Group 1 carcinogen’, meaning it has “sufficient evidence to conclude that it may cause cancer in humans”.

Those exposed to the chemical for long periods of time may experience irritation of the eyes, skin, nose, throat and lungs, and damage to the brain and nervous system.

Exposure to ethylene oxide may increase the risk of lymphoid cancer and breast cancer in women, according to the EPA.

It is a harmful pesticide that is not suitable for human consumption.

“Although the risk of incidental exposure may be minimal at low levels, spices and herb blends such as those mentioned are often used in cooking in multiple dishes. Over time, this can lead to chronic, persistent exposure, which has been linked to an increased risk of cancers such as leukemia, stomach cancer and breast cancer,” said Kanika Narang, a nutritionist at Indraprastha Apollo Hospitals in Delhi. Indian Express.

With input from authorities

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