What is ethylene oxide, which is said to have been found in the Everest Fish Curry Masala in India, and is not suitable for consumption?

Food safety is one of the major concerns in the spiced masala recall. The Indian “Everest fish curry masala” is being recalled by the Singapore Food Agency (SFA) because it contains ethylene oxide. This pesticide is not permitted for use in food, above permitted levels.

What is the reason behind that?

The Indian “Everest fish curry masala” is being recalled by the Singapore Food Agency (SFA) because it contains ethylene oxide. This pesticide is not permitted for use in food above permitted levels. According to a report by The Times of India (TOI), people are advised not to take the product. SFA has instructed the importer, Sp Muthiah & Sons, to recall the affected products. According to the SFA, while ethylene oxide can be used to sterilize spices, it is classified as a pesticide and is not approved for use in food.

Founded over 57 years ago by the late Vadilal Bhai Shah, the company is India’s largest manufacturer of pure and blended herbs, with operations in more than 80 countries around the world. This action comes after a similar warning from the Hong Kong-based Center for Food Safety (CFS), which discovered ethylene oxide in several herbal products, including names like MDH and Everest. The Hong Kong food regulator found that Everest Fish Curry Masala and three MDH products – Madras Curry Powder (a spice blend for Madras Curry), Sambhar Masala Mixed Masala Powder and Curry Powder Mixed Masala Powder – contained the group 1 carcinogen ethylene oxide.

Also Read: Research Says This Herb Used by Indians for 4,000 Years Is Effective in Curing Digestive Problems

The intersection of taste and food security

India has a dominant position in the production, consumption and export of spices. The importance of spice consumption highlights the need to maintain quality standards in the production of spices to comply with international food regulations.

To minimize microbiological contamination, ethylene oxide is commonly used as a pesticide during fumigation of agricultural products. However, its use in food products is outright prohibited. The food agency stated that eating foods low in ethylene oxide poses no immediate risks. However, it was noted that long-term exposure to these substances can have negative health consequences.

Furthermore, education and awareness are essential components of any strategy aimed at increasing food security.

So, what do you think of this decision?

Cover image credits: Canva