Stay Informed: The Risks of Ethylene Oxide in Indian Spices
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Chapter 1: Introduction to a Serious Concern
Have you ever considered the possibility that your kitchen staples might pose a health risk? This article delves into a crucial issue that everyone should be aware of, particularly concerning our daily dietary staples.
On April 5, 2024, Hong Kong's Food Safety Centre issued its first alert regarding three spice blends from MDH: Madras Curry Powder, Curry Powder, and Sambhar Masala, along with a mix from Everest, specifically Fish Curry Masala. These products were found to contain dangerously elevated levels of ethylene oxide, a chemical linked to cancer. In numerous nations, this substance is outright banned.
Singapore's Food Agency conducted tests and discovered ethylene oxide in Everest's Fish Curry Masala, prompting bans in Singapore, Hong Kong, and the Maldives. Food safety authorities in Australia, New Zealand, and Nepal are also conducting independent tests and may soon impose similar restrictions.
The situation is even more alarming when considering that over the past four years, the European Union's Food Safety Authorities have either banned or recalled more than 500 Indian products due to ethylene oxide contamination. This list includes not just spices, but also nuts, seeds, herbs, cereals, fruits, and various other food items.
In the last six months, 31% of spice shipments from MDH to the United States have been rejected due to the presence of Salmonella, a bacterium that can cause food poisoning. The Indian government has even increased permissible pesticide levels by tenfold, endangering millions of lives.
When Everest was questioned about the safety of their products, they claimed to have received necessary clearances from the Spice Board. This raises the question: who is truly accountable—the companies or the government? Unfortunately, the ultimate victims of these oversights are consumers like us.
Section 1.1: Understanding Ethylene Oxide
So, what exactly is ethylene oxide? Commonly abbreviated as EO or EtO, this chemical is a byproduct of fossil fuels and has a range of industrial applications. In this context, it is primarily used for fumigating spices—essentially disinfecting them by eliminating harmful microorganisms.
Fumigation is a process that employs this colorless, flammable gas to kill bacteria such as E. Coli and Salmonella. However, it is critical to note that ethylene oxide is used only during the storage phase, not during the production of spices. Therefore, if residues remain in the final product, the fault lies with the company responsible for post-harvest treatment and packaging.
The fumigation process involves several steps, including preconditioning, sterilization with ethylene oxide, and crucially, aeration. If the aeration stage is not performed properly, harmful traces of the chemical may persist in the food, potentially forming other dangerous compounds.
Subsection 1.1.1: Classification of Carcinogens
The International Agency for Research on Cancer categorizes ethylene oxide as a Group 1 Carcinogen, meaning it is definitively linked to human cancer. This classification system includes various groups, with Group 1 being the most hazardous.
Despite these findings, Everest's director claims that only one of their sixty products contains ethylene oxide, while MDH asserts that their products are safe for consumption. However, the shipments rejected in the U.S. were due to Salmonella contamination, which ironically is supposed to be eradicated using ethylene oxide.
Chapter 2: Current Developments and Recommendations
The first video, "Conversations on Cancer: Bringing Innovation to People Facing Cancer," discusses the latest innovations in cancer treatment and the importance of awareness around food safety.
The second video, "How You Can Support a Loved One Through Cancer" by Diane Thomas, highlights ways to support individuals affected by cancer and emphasizes the importance of safe food consumption.
Between October 2022 and September 2023, 15% of MDH's imported spices were rejected by U.S. authorities due to Salmonella. Alarmingly, this rejection rate has risen to 31%.
In total, 11 shipments containing spices, flavors, and salts from MDH have been turned away. Each shipment can represent multiple products, making this a significant issue. An investigation by the U.S. FDA revealed inadequate sanitary conditions at MDH's manufacturing plant, which raises serious concerns about food safety.
Ultimately, between 2020 and 2023, the U.S. rejected 786 shipments from India, with 20% being due to Salmonella contamination. If you have doubts about the safety of any food product, it's advisable to have them tested in various laboratories. Promoting organic food can also be beneficial, but addressing these serious issues requires government intervention.