In a recent contentious discovery, Singapore Food Agency and Hong Kong’s Center for Food Safety have stirred up considerable concern in the culinary and health sectors by revealing the presence of a potentially harmful pesticide in various spice products originating from India. Amongst the implicated is the renowned company Everest, whose fish curry spice has been subjected to an immediate ban following these findings.
Another unnamed spice company has faced the prohibition of three of its products including sambhar masala, Madras curry powder, and curry powder mix masala. The scrutiny intensified when these spices were tested by the Center for Food Safety in Hong Kong, where they were discovered to contain carcinogenic substances, sounding an alarm about the safety of these widely consumed products.
Singapore swiftly reacted to this alarming report. Authorities confirmed that they had detected notable quantities of a pesticide called ethylene oxide in the spices. The chemical’s hazardous nature cannot be understated, as long-standing consumption of substances containing ethylene oxide could increase the risk of developing cancer.
The International Agency for Research on Cancer has unambiguously classified ethylene oxide as a Group 1 carcinogen, indicating a clear and undeniable cancer risk in humans. Achieving a Group 1 status is a serious indication since the designation is reserved for agents with the highest probability of causing cancer, thus confirming the perilous character of ethylene oxide.
In India, the repercussions of these revelations could be profound, given that in 2023, the country recorded a staggering consumption of approximately 28.3 million kilograms of spices. This sizable figure not only reflects the culinary predilections of the Indian populace but also the resultant impact on public health. Indian spice companies, which have long boasted the superiority and authenticity of their flavors, are now facing a crisis of confidence among consumers, as the safety of their products is brought into question.
In the wake of these international incidents, the Food Safety and Standards Authority of India (FSSAI) has taken note. Operating under the aegis of the Ministry of Health, FSSAI’s mandate encompasses the assurance of food safety within India. However, it is crucial to note that the FSSAI does not exercise jurisdiction over the quality control of food items destined for export.
Addressing this gap, The Spices Board of India is the body responsible for advocating and expanding the country’s spice trade. Charged with the certification of exported spices’ quality, The Spices Board of India maintains stringent guidelines related to pesticide residues in spices. In immediate response to the bans on Indian spices in Singapore and Hong Kong, an inquiry is underway to determine the causes and to ensure compliance with international safety standards.
While the investigation proceeds, the potential impact on India’s spice trade could be significant. India’s status as a leading exporter of spices might be at risk if strict measures are not taken to ensure the safety and quality of its products. The implications for health and commerce are profound, and the scandal prompts a closer examination of not just spices, but of the broader food supply chain safety. As the government and regulatory bodies move forward, the expectations for transparency and stringent safety protocols are higher than ever. This controversy serves as a reminder of the interconnectedness of global trade, consumer health, and the vigilance required to guard against the infiltration of hazardous substances into our food systems.
