Why Ethylene Oxide is Used in Spices | FISS Explains

Why Ethylene Oxide is Used in Spices | FISS Explains

Introduction:

Ensuring Health Safety with Ethylene Oxide:

Ashwin Nayak, Chairman of the Federation of Indian Spice Stakeholders (FISS), emphasizes that ethylene oxide is used in spices to protect public health. 

Spices that are not properly processed can harbor harmful microorganisms like Salmonella, E. Coli, Aflatoxin, and Coliform, which pose serious health risks. 

Treating these spices with ethylene oxide helps eliminate these dangerous pathogens, making the spices safer for consumption.

The Global Reputation of Indian Spices:

Indian spices are renowned worldwide for their unique flavors and health benefits. However, recent concerns have emerged over the safety of these spices in the global market. 

Reports of ethylene oxide residues in exported spices have tarnished India's reputation as a leading spice producer. FISS aims to clarify the use of ethylene oxide in spices to address these concerns.

Understanding Ethylene Oxide:

Ethylene oxide is a sterilizing agent, not a pesticide. It is used to reduce or eliminate microbial contamination in spices and other food products. 

The International Agency for Research on Cancer classifies ethylene oxide as a Group 1 carcinogen, which raises health concerns. Despite this, its use in food sterilization is regulated and monitored to ensure safety.

Approval and Usage in the United States:

According to Nayak, the use of ethylene oxide in spices has been approved by the American Spice Association. In the U.S., many spices undergo ethylene oxide treatment to ensure they are free from harmful microbes. 

This practice is crucial in maintaining food safety standards and protecting consumer health.

Recent Controversies and Regulatory Actions:

The controversy surrounding ethylene oxide in spices began when Hong Kong's Center for Food Safety detected the chemical in several Indian spice products. 

This led to recalls in Singapore and Nepal due to the presence of carcinogenic chemicals. FISS has stepped in to explain that ethylene oxide treatment is a necessary process to eliminate harmful microorganisms and ensure the safety of spices.

FISS's Position on Ethylene Oxide Use:

FISS clarifies that ethylene oxide is not inherently harmful and can naturally occur in flora. The primary purpose of using ethylene oxide is to sterilize spices and protect public health. 

The federation assures consumers that the levels of ethylene oxide used are within safe limits approved by regulatory bodies.

Future Measures and Recommendations:

To prevent future export issues, FISS recommends that the Spice Board consider the permissible levels of ethylene oxide in each country. This proactive approach will help maintain the quality and safety of Indian spices in the global market.

Conclusion:

Ethylene oxide plays a crucial role in ensuring the safety of spices by eliminating harmful microorganisms. 

Despite recent controversies, FISS stands by the safety and necessity of ethylene oxide treatment in spices. 

By adhering to regulatory guidelines and ensuring transparent communication, India can continue to uphold its reputation as a leading spice producer while ensuring consumer safety.

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