The authority said that the number of tests and inspections of food products had increased four times in the past few years.

The authority said that the number of tests and inspections of food products had increased four times in the past few years.

The authority said that the number of tests and inspections of food products had increased four times in the past few years.

Against the backdrop of many countries taking action against or banning spice-mix masala products from India, the Food Safety and Standards Authority of India (FSSAI) has upped the ante on checking the quality of spices. The authority has also decided to rigorously test the quality of vegetables, fruits, milk-based products and fortified rice. According to FSSAI, the inspections will be carried out across the country and the number of tests will be increased every year. Singapore and Hong Kong banned four spice-mix masala products from India after they found ethylene oxide, a cancer-causing substance, in them. However, FSSAI has not officially confirmed that increased surveillance is a fallout of Singapore and Hong Kong raising concerns. The authority said that the number of tests and inspections of food products had increased four times in the past few years. As many as 4.5 lakh samples were examined in 2023-24 compared to 1.08 lakh samples in 2020-21.

Suspension of sales
Last month, Hong Kong suspended sales of three spice blends made by MDH and an Everest spice mix for fish curry. Singapore ordered a recall of the same Everest mix as well, flagging high levels of ethylene oxide, which is unfit for human consumption and a cancer risk with long exposure. MDH and Everest products are also sold in Europe, Asia and North America, and the companies have said they are safe. Still, U.S. and Australian food authorities said they are gathering more information on the matter.

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How does ethylene oxide get added to masalas?
One might wonder why is ethylene oxide, which has many adverse effects like cancer, added to masalas. Often, it is not added intentionally. However, it can creep into the mixes during the sterilization process of the masalas that are done to do away with microbial contamination. Ethylene oxide gas is used in a controlled manner to fumigate spices. Still, the gas residue needs to be properly removed during the processing phase to avoid contamination, and there is also a 'maximum residue limit' that manufacturers should adhere to. These days, many have stopped using the gas for fumigation.  
(With inputs from Reuters)