FSSAI revokes licenses from 111 spice manufacturers for containing elevated levels of ethylene oxide in samples

According to reports from the media, 111 spice producers have had their manufacturing licenses revoked by the Food Safety and Standards Authority of India (FSSAI). The producers have been instructed by the authority to halt all production immediately.

After discovering high levels of ethylene oxide in spice samples from popular Indian brands like MDH, Everest, Badshah, and Catch, among others, actions were taken. The FSSAI plans to test approximately 4000 samples in India and may suspend additional licenses beyond the 111 that have already been suspended.

According to reports, most revoked licenses are from small spice manufacturers in Kerala and Tamil Nadu. The regulator is also monitoring Maharashtra, Gujarat, and Madhya Pradesh.

Earlier this year in June, spice brands MDH, Everest, Gajanand, Shyam, and Sheeba Taza were deemed unsuitable for consumption in Rajasthan due to failing quality tests carried out by the state health department as a part of their efforts to combat food adulteration.

Testing revealed that MDH's garam masala contained acetamiprid, thiamethoxam, and imidacloprid. MDH's vegetable masala and chana masala contained tricyclazole and profenofos.

Shyam's spice mix had acetamiprid, Sheeba Taza's yogurt dip mix contained thiamethoxam and acetamiprid, Everest's cumin mix had azoxystrobin and thiamethoxam, and Gajanand's pickle mix contained ethion.

The health department discovered that the pesticide and insecticide levels in the spices surpassed the allowable limits, posing a potential high health risk.