New Delhi: Indian spices are known across the world for adding that extra kick to the dishes, but in recent times, kicking out these spices from the global market has surely raised concerns over the health of consumers and how safe the spice mixes are.
As per the latest report by ANI, Ashwin Nayak, Chairman of the Federation of Indian Spice Stakeholders (FISS), has explained the core reason behind the use of ethylene oxide for the treatment of spices.
For the uninformed, ethylene oxide is classified as a Group 1 carcinogen by the International Agency for Research on Cancer, which poses serious health risks, including an elevated risk of breast cancer.
As per Ashwin, ethyelne oxide is used in spices for the health of people. If the spices used in food are not processed properly, microbiological parameters like Salmonella, E-Coli, Aflatoxin, and Colifrom are found in them; all of these are also dangerous for the body. And when these spices are treated with ethylene oxide, microbiological parameters come under control and their dangerous side effects are eliminated.
As per FISS, the recent buzz about Indian spices has tarnished India’s reputation as a leading producer, and this surely needs due attention to make people understand the concept clearly and clarify that ethylene oxide is not a pesticide.
In the report, FISS said that ethylene oxide is a sterilizing agent used to reduce or eliminate microbial elements, including dangerous pathogens from spices and other food products. Also, it is widely used to sterilize heat-sensitive medical disposables such as syringes and catheters, with nearly 50 percent of the world’s disposable medical devices undergoing EtO sterilization.
Ashwin also clarified in his statement that the use of ethylene oxide has been approved by the American Spice Association in America. The spices used there contain 80 to 90 treated spices, he mentioned.
In the future, they want the Spice Board to keep in mind the amount of ethylene oxide allowed in each country.
For the uninitiated, the whole buzz began last month when the Center for Food Safety in Hong Kong, during a food survey, found the pesticide in three MDH spice products: Madras Curry Powder, Sambhar Masala Powder, and Curry Powder, as well as Everest Group’s Fish Curry Masala.
After the buzz hit the market, both companies’ products were recalled after Singapore’s food authorities discovered carcinogenic chemicals in them.
As per the latest reports, even Nepal has joined these two countries and banned the import of Indian spice brands.
