Recent events have resulted in Singapore and Hong Kong enforcing strict regulations against well-known Indian spice companies MDH and Everest Food Products Pvt. Following the discovery of ethylene oxide in tests of their spice blends that were above allowable levels, the ban was implemented. The International Agency for Research on Cancer has categorised flammable, colourless, sweet-smelling ethylene oxide as a Group 1 carcinogen in addition to being a powerful sterilising agent.
Ethylene oxide is frequently used as a fumigation agent for spices and as a sterilising agent for medical equipment. However, because of its harmful effects on health, exposure to it should be kept to a minimum. The U.S. Environmental Protection Agency states that extended exposure to ethylene oxide raises the risk of several malignancies, such as breast and lymphoid cancer.
Singapore underlined that while eating food tainted with tiny amounts of ethylene oxide might not pose an immediate concern, prolonged exposure could result in major health problems. Given how serious the problem is, the material is only permitted to be used for sterilising in Singapore and is not permitted for use in food.
Similarly, the Centre for Food Safety in Hong Kong ordered merchants to stop selling the impacted products after highlighting the ethylene oxide found in the samples. The seriousness of the matter is shown by the International Agency for Research on Cancer’s designation of ethylene oxide as a Group 1 carcinogen, given that exposure to the substance has substantial health hazards.
Concerns over the safety of MDH and Everest spice mixes, as well as the more general problem of food safety and regulation, have been raised by the products’ suspension. The Indian government is taking a proactive approach to resolving the issue, as seen by the directive from the commerce ministry to the Indian embassies in Singapore and Hong Kong to submit comprehensive reports on the subject.
Customers are advised to use caution and stay away from products that have been tagged or outlawed because of possible contamination. To guarantee the safety of food goods on the market, strict quality control procedures and regulatory scrutiny are also becoming more and more necessary.
The discovery of ethylene oxide in spice mixes should function as a warning to consumers and authorities to prioritise food safety and take appropriate measures to avoid future occurrences of this kind. To protect the public’s health and avoid exposure to dangerous compounds in food items, increased knowledge, stringent enforcement of rules, and proactive actions by all stakeholders are necessary.
