FSSAI Crackdown on Calcium Carbide: Strengthening Food Safety and Regulatory Probity

The Food Safety and Standards Authority of India (FSSAI) has recently issued a comprehensive directive to traders, fruit handlers, and Food Business Operators (FBOs) across the country, reiterating the strict ban on using calcium carbide for the artificial ripening of fruits. This intervention highlights the ongoing challenge of ensuring food safety in a complex supply chain and the role of statutory bodies in upholding public health standards. Calcium carbide, commonly known as 'Masala,' is frequently used by unscrupulous traders to hasten the ripening process of fruits like mangoes and bananas. When it reacts with moisture, it produces acetylene gas, which mimics the natural ripening agent, ethylene. However, calcium carbide often contains traces of arsenic and phosphorus, which are highly toxic. Exposure can lead to immediate health issues such as dizziness, thirst, and skin ulcers, while long-term consumption is linked to severe neurological disorders and cancer. Consequently, its use is strictly prohibited under Regulation 2.3.5 of the Food Safety and Standards (Prohibition and Restriction on Sales) Regulations, 2011.