The Food Safety and Standards Authority of India (FSSAI) has taken significant steps to ensure the safety of spices in the country following the suspension of sales of certain spice blends from MDH and Everest brands in Singapore and Hong Kong. This suspension was due to the presence of ethylene oxide (ETO), a pesticide known for its health risks, especially in terms of long-term cancer risks. In response, FSSAI has ordered comprehensive testing of spices from all brands across India, focusing particularly on curry powders and mixed spice blends.
To enforce quality assurance, FSSAI has directed thorough inspections, sampling, and testing at all spice manufacturing facilities. This includes state governments conducting spice testing to uphold quality standards. Additionally, the agency plans to expand its surveillance to cover other food products such as fortified rice and dairy products. These measures aim to maintain and enhance food safety standards in the spice industry.
In parallel, India's Spices Board has mandated ETO testing for all spices exported to Hong Kong and Singapore starting May 6. This move underscores the seriousness with which India is addressing the concerns raised by international suspensions and recalls related to spice quality. Despite these challenges, both MDH and Everest have emphasized their commitment to quality control and refuted claims of using ETO, positioning these actions as temporary holds pending further inspection rather than bans.