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food regulatory agency Hong Kong and Singapore issued reports in the first week of April warning the public not to add spice products from India as they had been tested to contain ethylene oxide, a carcinogenic substance. The spice list includes three spice products from two Indian conglomerates. MDH And one of the ones from Everest exceeded the permissible limit for the chemical. However, the companies did not respond to reports that the allowable standards were exceeded.
Spices and substances that cause cancer
that much International Agency for Research on Cancer Ethylene oxide has been classified as a ‘group 1 carcinogen’. Hong Kong's food regulator said MDH's three spice products – Madras Curry Powder (mixed spices in Madras Curry), Sambar Masala (mixed Masala Powder) and Curry Powder (mixed Masala Powder) – along with Everest's Fish Curry Masala . Contains ethylene oxide, a pesticide.
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This study was conducted under CFS's routine food surveillance program and products were collected from three retail stores in Hong Kong. A CFS spokesperson said: “Test results showed the sample contained the pesticide ethylene oxide.”
A report by IANS mentioned that the regulator had directed the supplier to “cease sale and remove the affected products from the shelves”.
“According to pesticide residues According to the Food Regulations (Cap. 132CM), edible food containing pesticide residues may only be sold if consumption of the food is not dangerous or harmful to health. A CFS spokesperson said: “Offenders can face a fine of up to $50,000 and six months in prison if convicted.”
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According to CFS, AS noted that “an investigation is ongoing” into the matter and that “appropriate action” could be initiated. Meanwhile, the Singapore Food Authority (SFA) also ordered a recall of Everest's Fish Curry Masala because the ethylene oxide content 'exceeded the permissible limit'.
The SFA posted on its website on April 18 that “the importer, Sp Muthiah & Sons Pte. Ltd. is recalling the product. “The recall is in progress,” he said.
The SFA noted in its report that although ethylene oxide is not fit for consumption, it is “used to fumigate agricultural produce to prevent microbial contamination.” However, under Singapore food regulations, ethylene oxide can be “used for the sterilization of spices”.
It has also been mentioned that although there is no immediate risk from consuming foods low in ethylene oxide, due to the carcinogenic properties of this pesticide, long-term consumption may cause cancer cells and pose a long-term health risk. The SFA states that “exposure to substances should be minimized as much as possible.”
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