It's a jungle out there!
Every other brand seems to be playing with our health.
Recent developments have put Indian spice brands MDH and Everest Masala in the spotlight, as food safety authorities in Hong Kong and Singapore have identified the presence of ethylene oxide—a known Group 1 carcinogen—in their products.
Recall and Bans in Hong Kong and Singapore
Hong Kong and Singapore have taken swift action in response to this discovery, recalling affected products from their markets. Singapore has specifically issued a notice to the importer SP Muthiah & Sons regarding the recall of these spices.
Authorities in Hong Kong have banned several variants of MDH spices, including Madras Curry Powder, Sambhar Masala Mixed Masala Powder, and Curry Powder Mixed Masala Powder. Similarly, Everest’s Fish Curry Masala has also been prohibited from sale.
Hong Kong’s Centre for Food Safety said on 5 April,
“The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced today that samples of several kinds of prepackaged spice mix products were found to contain a pesticide, ethylene oxide.”
Singapore bans Everest products
Following Hong Kong's lead, Singapore has also taken action. The Singapore Food Agency (SFA) instructed the importer, Sp Muthiah & Sons, to recall Everest Fish Curry Masala on April 18 due to contamination with ethylene oxide. The SFA emphasized that ethylene oxide, classified as a pesticide unauthorized for use in food, is permissible only for sterilizing spices under Singapore's Food Regulations.
Read here for more: Everest Masala Thrown Out Of Singapore- Why?
Not the First Time
This incident is not the first involving Indian spice brands. In 2023, the US Food and Drug Administration recalled Everest's Sambhar and Garam Masala due to salmonella contamination. Similarly, in 2019, the US FDA recalled three batches of MDH Sambhar Masala for the same reason. Despite these recalls, neither company has issued a statement regarding the recent ban in Singapore.
Ethylene Oxide Concerns and Regulatory Response
The Centre for Food Safety (CFS) in Hong Kong detected ethylene oxide in spice mix samples collected from local stores during routine testing. This pesticide residue is recognized internationally as a substance capable of causing cancer.
Upon discovery, the CFS promptly notified affected retailers to halt sales and remove the implicated products from shelves. Distributors and importers have initiated recalls under CFS directives.
In response to the incident, the CFS spokesperson emphasized the seriousness of pesticide contamination in food products, citing stringent food safety laws. Violators of these laws may face substantial fines and imprisonment. The public has been urged to contact specified hotlines for further information regarding the recall.
This situation underscores the critical importance of food safety regulations and the vigilance required in monitoring pesticide residues in consumables to safeguard public health.
Products Subject to Recall
The Hong Kong and Singapore food regulatory bodies have identified several products that require recall due to potential irregularities. These include:
- MDH Madras Curry Powder
- MDH Sambhar Masala
- MDH Curry Powder
- Everest Fish Curry Masala
According to a spokesperson from the Hong Kong food regulatory body, affected vendors have been instructed to cease the sale and remove these products from shelves. The distributors and importers have promptly initiated recalls following the instructions of the Centre for Food Safety (CFS).
In Singapore, authorities have advised consumers not to consume the implicated products. The Singapore Food Regulations permit the use of ethylene oxide in the sterilization of spices, the chemical that has prompted these recalls. Consumers who have consumed these products and have health concerns are urged to seek medical advice.
Understanding Ethylene Oxide
Ethylene oxide is a colourless, flammable gas utilized for various purposes, including as a pesticide, for medical equipment sterilization, and in antifreeze production.
In food applications, particularly with spices, ethylene oxide serves as a protective measure against fungal and bacterial contamination during transportation and storage. The German Federal Institute for Risk Assessment highlights its role as a fumigant, effectively eliminating harmful bacteria and safeguarding food products.
Does ethylene oxide cause cancer?
The European Union implemented a ban on the use of ethylene oxide in food products in 2011, with many regions imposing usage limits on this chemical. Although consuming food containing small amounts of ethylene oxide may not cause immediate harm, prolonged exposure can lead to health issues. Therefore, it is advisable for individuals to minimize their exposure to this substance.
According to the National Cancer Institute,
“Being exposed to ethylene oxide can cause lung damage, headache, nausea, vomiting, diarrhea, and shortness of breath. Being exposed over a long time may increase the risk of certain types of cancer.”
The CFS said,
“The International Agency for Research on Cancer has classified ethylene oxide as a Group-1 carcinogen. According to the pesticide residues in Food Regulation (Cap 132CM), food for human consumption containing pesticide residue may only be sold if consumption of the food is not dangerous or prejudicial to health.”
According to the US National Cancer Institute, lymphoma and leukemia are the cancers most frequently associated with exposure to ethylene oxide. Additionally, stomach and breast cancers may also be linked to this chemical due to its ability to damage DNA, which is utilized in sterilization processes but also contributes to its carcinogenic properties.
In the meantime, while we wait for the spice world to settle down, let's hold off on the curry feasts and maybe stick to the bland basics.
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