FSSAI’s Nationwide Spice Testing: Strengthening Food Safety and Export Credibility

The Food Safety and Standards Authority of India (FSSAI) has initiated a comprehensive nationwide sampling and testing drive for major spice brands. This regulatory intervention follows quality alerts from international food safety regulators in Hong Kong and Singapore, which flagged the presence of Ethylene Oxide (EtO)—a pesticide and sterilizing agent—beyond permissible limits in products from prominent Indian brands. Ethylene Oxide is classified as a Group 1 carcinogen by the International Agency for Research on Cancer (IARC). While it is often used to reduce microbial contamination in spices, its residues pose significant long-term health risks, including respiratory irritation and increased cancer risk. The FSSAI’s move involves collecting samples from manufacturing units across all states and Union Territories to ensure compliance with the Food Safety and Standards (Contaminants, Toxins and Residues) Regulations.