Why are Indian spices facing the heat?

Subject: Science and tech

Sec: Health

Context:

Several countries, namely Singapore, Hong Kong, and the U.S., are investigating Indian spice brands MDH and Everest for possible contamination with ethylene oxide (used as food stabiliser), a harmful chemical exceeding safe levels.
In response, the Spices Board of India has mandated product testing for exports and is collaborating with exporters to pinpoint the contamination source.
- Ethylene Oxide is prohibited from being used even as a fumigant in India.

Product is tested for:

Up to 139 pesticide residues
Nearly seven metal contaminants including lead, arsenic, copper, cadmium and mercury.
In terms of biological parameters, tested for yeast, mould, salmonella and staphylococcus among others.
25 physical parameters and 22 chemical parameters such as total ash, crude fibre and argemone oil among others.
- Argemone oil- native to Maxico, now widespread globally. Non-edible oil plant (toxic and poisonous). It’s seed resemble those of mustard (Brassica nigra), thus used as an adulterant in mustard oil. 1% adulteration can cause clinical disease.
In terms of food additives, tested for Sorbates, Neotame and Sulfites among others.
- Salmonella are agents known to cause salmonellosis — a common bacterial food-borne illness.

Sorbates: It is a food preservative added to increase shelf life. Mold and yeast inhibitor. Used as a fungistatic agent for foods, especially cheeses.
Neotame: Neotame was developed as an alternative to aspartame with the aim of being a more stable and sweeter version of the traditional sweetener. It is very stable at high temperatures, which means it is a good additive to use in baked goods.
Sulfites: Sulfites are a food preservative widely used in winemaking, thanks to their ability to maintain the flavor and freshness of wine.

Health concerns:

The spice mixes from MDH and Everest are reportedly contaminated with high levels of ethylene oxide (EtO), a banned pesticide.
Initially used to sterilize medical devices, EtO is employed across various industries, including in the spice industry to reduce microbial contamination and extend shelf life.
However, improper usage can lead to residues that form toxic and potentially carcinogenic compounds, such as ethylene glycol — recently linked to fatal contaminations in cough syrups.
Long-term exposure to EtO is also associated with an increased risk of cancers like lymphoma and leukaemia.

Impact on India’s spice exports:

With nearly $700 million in exports to key markets at risk and potential cascading losses that could halve India’s total spice exports, urgent action is needed to preserve the industry’s reputation.
If regulatory actions similar to those in Hong Kong and Singapore are adopted by China and ASEAN countries, and possibly followed by the EU, which has a history of rejecting Indian spices over quality issues, Indian spice exports could dramatically downturn. The total potential loss could amount to 58.8% of India’s global exports, impacting $2.17 billion in value.

India’s response:

In response to reports of ethylene oxide contamination in spices, the Spice Board of India has implemented several corrective actions.
These include mandatory testing of spice consignments shipped to Singapore and Hong Kong, and demanding technical and analytical reports from food and drug agencies.
They have also updated guidelines for exporters on how to prevent EtO contamination, covering testing protocols, storage, and alternative treatments to reduce chemical use.
Following a similar advisory in 2021 due to concerns from the EU, the FSSAI has instructed state regulators to test major spice brands like MDH and Everest for EtO.
Activists are pushing for more rigorous safety checks on spices, and a recent report suggests updating food safety standards to meet global norms and enhancing industry compliance through better information dissemination.

Spice Board of India:

Indian government agency under the Ministry of Commerce and Industry.
Responsible for regulating and promoting the export of Indian spices, headed by Chairman Shri A G Thankappan.
Established in 1987 under the Spices Board Act 1986, it oversees the production and development of cardamom and promotes the export of 52 listed spices.
Headquartered in Kochi, the board operates state-of-the-art testing laboratories in several cities including Mumbai, Chennai, Delhi, Tuticorin, Kandla, and Guntur, ensuring mandatory quality checks for exported spices.

Source: TH