The Centre for Food Safety (CFS) in Hong Kong and Singapore issued a report warning against certain spice products from India due to the presence of cancer-causing chemicals, specifically ethylene oxide.
The report identified three spice products from MDH and one from Everest that exceeded permissible limits of ethylene oxide.
Ethylene oxide is classified as a ‘Group 1 carcinogen’ by the International Agency for Research on Cancer, indicating its potential to cause cancer.
The CFS conducted tests on samples from retail outlets in Hong Kong, confirming the presence of ethylene oxide. The authorities have instructed vendors to stop selling the affected products.
The Singapore Food Agency (SFA) ordered a recall of Everest’s Fish Curry Masala due to ethylene oxide levels exceeding permissible limits, directing the importer to recall the products.
While low levels of ethylene oxide in food may not pose an immediate risk, long-term consumption may lead to health hazards. The SFA advises minimizing exposure to the substance.
Despite these concerns, spices offer various health benefits, including antioxidant properties, anti-inflammatory effects, aid in digestion, regulate blood sugar levels, promote weight loss, and may have neuroprotective effects.
Consumers are advised to be cautious and ensure that spices used in cooking are free from harmful contaminants, enhancing the flavor of dishes while providing potential health benefits.