New Delhi: The Food Safety and Standards Authority of India ( FSSAI) is looking forward to ensure spices for domestic market free of harmful chemicals by having each batch tested by the manufactures themselves, The Indian Express reported.
The step comes after Singapore and Hong Kong recalled spice mixes from India discovering higher than allowable limits of pesticide residue.
A senior government official who is aware of the move reportedly said it is still under discussion, adding : ‘We are planning to mandate testing for each batch of spices — only for the big manufacturers. There are several vendors who process spices in small quantities and sell it locally, this move would not be applicable to them.’
It is reported that smaller manufactures will not have to test each batch as it will be a burden for them alongside authorities believe that they are unlikely to use costly fumigators like ethylene oxide.
“Fumigation of spices is costly and it is done by the big manufacturers to protect large stocks. Neither do smaller manufacturers need it, nor do they use it,” the official was quoted a saying.
FSSAI and state food safety departments currently carry out random testing of spices mixes like they test other food products.
Testing each batch of spices will be in line with FSSAI’s quality control testing for fortified foods.
Fortified foods get more vigilant check as they carry mostly imported micronutrients such as iron or calcium.
‘We have to ensure the safety and quality of the fortificants as well as the finished product. We have asked the importers of active ingredients, the manufacturer of fortificants (a substance prepared with the active ingredients that has to be added to the food), and the manufacturers of the final product to test it and sell it ahead only with a copy of the test. We have also asked the purchasers to not buy any of it without a valid testing certificate,” the official reportedly said.
FSSAI will direct the manufactures to have their produces tested in their own labs and put the copy of the report on the FSSAI portal.
Ethylene oxide, used to fumigate spices to prevent contamination, is not approved for use in spices in India on health grounds.