Context: Various countries, including the US and European Union, have found microbiological contamination (i.e. Salmonella contamination) and high amounts of ethylene oxide (a pesticide) in spices originating from India being exported to the countries.
Salmonella contamination:
- Salmonella is a rod-shaped gram-negative bacteria which commonly causes food poisoning.
- It can be found in a variety of foods, including raw or undercooked meat, poultry, eggs, and dairy products, as well as fruits, vegetables, and processed foods.
- Contamination usually occurs when food comes into contact with faecal matter from infected animals or humans. This can happen due to lack of sanitary practices during the production, processing, or handling of food products and spices.
- Consuming food contaminated with Salmonella can lead to symptoms such as diarrhoea, abdominal cramps, fever, nausea, and vomiting.
Ethylene oxide contamination:
- Ethylene oxide contamination in Indian products mainly originates from the agricultural and food processing sectors. The chemical is often used as a sterilising agent to reduce microbial load in spices, dried vegetable products, and other food commodities susceptible to bacterial contamination during processing and storage.
- While ethylene oxide effectively kills bacteria, fungi, and insects, its use as a fumigant in food products is regulated due to its carcinogenic nature. Improper use or excessive application in the food supply chain, particularly in the spice industry, where hygiene standards require strict microbial control, has led to significant contamination issues.
Impact of Ethylene oxide on public health:
- Carcinogenic properties: Ethylene oxide is classified as a Group 1 carcinogen by the International Agency for Research on Cancer (IARC), meaning it has proven carcinogenic effects on humans. Chronic exposure, even at low levels, can increase the risk of lymphoid cancer and breast cancer.
- Long-term exposure risks: The primary health concern with ethylene oxide in food products is the potential for long-term exposure. Consuming contaminated foods over extended periods can lead to cumulative exposure, which significantly raises cancer risk among populations.
Way Forward:
- Regulatory measures: Indian regulatory authorities, such as the Food Safety and Standards Authority of India (FSSAI), need to implement stringent monitoring mechanisms to detect and control ethylene oxide use. Regular testing of food products for ethylene oxide residues can help ensure compliance with safety standards.
- Training and education programs: There should be comprehensive training and education programs for producers and exporters on the dangers of ethylene oxide and the importance of adhering to safe usage practices.
- Align with international safety regulations: Engaging with international food safety agencies to align safety regulations and standards can help reduce the rejection rates of Indian exports and build trust in Indian food products globally.
- Explore alternatives in food processing: Exploring safer chemical alternatives that have similar antimicrobial properties without carcinogenic risks is crucial. Substances such as ozone, hydrogen peroxide, or heat treatments could serve as potential replacements for ethylene oxide in certain applications.
- Good manufacturing practices and technology use: Enhancing overall hygiene and storage conditions in the production process can reduce the need for chemical sterilants. Implementing Good Manufacturing Practices (GMP) and Hazard Analysis Critical Control Point (HACCP) systems can significantly mitigate microbial contamination risks. Technologies like cold plasma, pulsed light sterilisation, and high-pressure processing are innovative non-chemical methods that can effectively reduce microbial load without leaving harmful residues.