In the wake of recent recalls of popular Indian spice brands by authorities in Hong Kong and Singapore due to pesticide residue concerns, the Food Safety and Standards Authority of India (FSSAI) is reportedly contemplating a significant regulatory shift. According to sources, FSSAI is considering mandating big spice manufacturers to conduct batch testing for all their spice products destined for Indian markets.
The proposal aims to address the fallout from Singapore and Hong Kong's decision to recall certain spice mixes originating from India, citing pesticide residue levels exceeding permissible limits. Discussions within FSSAI suggest a plan to enforce batch testing specifically for major spice manufacturers, excluding smaller vendors who typically process spices in smaller quantities for local consumption.
A senior government official familiar with the matter explained, "It is still under discussion but we are planning to mandate testing for each batch of spices — only for the big manufacturers."
Highlighting the potential challenges for smaller manufacturers, the official noted that the imposition of batch testing on them could impose significant financial burdens. Moreover, smaller vendors are less likely to engage in fumigation practices like ethylene oxide, primarily utilized by larger manufacturers to safeguard larger spice stocks.
Currently, spices undergo random checks by FSSAI and state food safety departments, a process that could potentially be augmented by requiring batch testing for all spices, similar to the quality control measures already in place for fortified foods.
The official drew parallels with FSSAI's stringent regulations on fortified foods, emphasizing the need for rigorous testing and quality assurance throughout the supply chain. This includes active monitoring of imported micronutrients used in fortification, with importers, manufacturers, and purchasers required to furnish test reports to FSSAI.
Most major spice manufacturers in India are believed to possess in-house testing facilities, allowing them to comply with potential batch testing requirements and submit results to the FSSAI portal for scrutiny.
The recent recalls in Singapore and Hong Kong were triggered by elevated levels of ethylene oxide, a fumigant used to prevent contamination in spices. While not approved for use in Indian spices, ethylene oxide is commonly employed internationally and may be detected in spices destined for export markets.
FSSAI's deliberations underscore the agency's commitment to enhancing food safety standards and ensuring consumer protection in India's dynamic food industry landscape.
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