Is your masala pack upping your cancer risk? FSSAI to test samples of MDH, Everest spice mixes after reports of contaminant in HK, Singapore

FSSAI doesn’t permit use of ethylene oxide in any food product. Nutritionist explains how it harms the body

What happens if you eat spices that have gone bad? (Source: Freepik)

Do the spice mixes that you pick up from the shop shelf contain cancer-causing chemicals that may harm your health in the long run? This is the big question that the country’s apex food regulator, the Food Safety and Standards of Authority India (FSSAI), is finding an answer to as it has asked all states to collect samples of different brands of powdered spices and do random testing.

This comes after authorities in Hong Kong and Singapore withdrew four spice mixes from two of India’s top manufacturers, MDH and Everest, after finding high levels of the carcinogen ethylene oxide in them. However, FSSAI doesn’t allow its use in any food product but an official says that exports are not under its purview, “Our job is to ensure that products consumed by the Indian population are safe. So, we decided to check whether this contaminant is present in products available in the Indian market as well,” he adds.

If the two manufacturers are found guilty, action would be taken as per the Food Safety Act.

What is ethylene oxide?

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“Ethylene oxide is a pesticide that has been classified as a Group 1 carcinogen by the International Agency for Research on Cancer, meaning there is sufficient evidence from human studies that it can cause cancer,” says Kanika Narang, nutritionist at Indraprastha Apollo Hospitals, New Delhi.

It is used by the spice industry as a fumigant to reduce microbial contamination, such as E. coli and Salmonella. It is a colourless, highly flammable and very reactive gas that kills bacteria, viruses and fungi. It is an industrial chemical.

How can ethylene oxide impact your health?

Ethylene oxide can damage DNA during sterilisation procedures. That’s why Narang advises extreme caution when it comes to consuming foods containing this toxic substance, even at low levels.

“While the risk from occasional, low-level exposure may be minimal, spices and spice blends like those flagged are commonly used in household cooking across multiple dishes. This can lead to chronic, persistent exposure over time, which has been linked to an increased risk of cancers like leukemia, stomach cancer and breast cancer. It can even lead to respiratory irritation and lung injury, headache, nausea, vomiting, diarrhoea and shortness of breath. Until more rigorous testing and remedies are undertaken by the brands involved, consumers should avoid the identified products entirely and seek alternative spice sources with transparent safety profiles,” she adds.

Where else is ethylene oxide banned?

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Ethylene oxide was banned by the European Union (EU) in 2011 for fumigation of food and animal feed during transport and storage. The use of ethylene oxide is now only permitted in disinfection and sterilisation of medical devices.

Anonna Dutt

Anonna Dutt is a Principal Correspondent who writes primarily on health at the Indian Express. She reports on myriad topics ranging from the growing burden of non-communicable diseases such as diabetes and hypertension to the problems with pervasive infectious conditions. She reported on the government’s management of the Covid-19 pandemic and closely followed the vaccination programme. Her stories have resulted in the city government investing in high-end tests for the poor and acknowledging errors in their official reports. Dutt also takes a keen interest in the country’s space programme and has written on key missions like Chandrayaan 2 and 3, Aditya L1, and Gaganyaan. She was among the first batch of eleven media fellows with RBM Partnership to End Malaria. She was also selected to participate in the short-term programme on early childhood reporting at Columbia University’s Dart Centre. Dutt has a Bachelor’s Degree from the Symbiosis Institute of Media and Communication, Pune and a PG Diploma from the Asian College of Journalism, Chennai. She started her reporting career with the Hindustan Times. When not at work, she tries to appease the Duolingo owl with her French skills and sometimes takes to the dance floor. ... Read More