New Delhi: The Spices Board has issued comprehensive guidelines for exporters to prevent contamination of ethylene oxide (ETO) - a carcinogenic chemical - in products shipped from India, following quality concerns raised by some countries over these items. Have been.
As per the guidelines, exporters are required to avoid use of ETO as sterilizing/fumigating agent or any other application in spices; And ensure that transporters, storage/warehouses, packaging material suppliers do not use this chemical at any stage.
It adds that exporters must take adequate measures to ensure the absence of EtOH and its metabolism in spices and spice products throughout the supply chain. They must also identify this chemical as a hazard and ensure the absence of EtOH in their food safety management systems. The threat analysis will include critical control points and critical control points to prevent ETO in the food safety plan.
“Exporters will test raw materials, processing aids, packaging materials and finished goods for EtO contamination.Upon detection of ETO, at one stage in the supply chain, exporters will conduct root cause analysis and implement appropriate preventive control measures to avoid it in the future. “Reproduce and maintain such records,” the nine-page guidelines say.
They are encouraged to use alternative methods of sterilization such as STEA sterilization; Radiation; and other methods approved by food regulator FSSAI. These guidelines come in the backdrop of Hong Kong and Singapore banning the sale of popular brands MDH and Everest after detection of carcinogenic chemical ethylene oxide in their products. This led to a mandatory recall from shelves.It also states that spices, herbs and their source plants will not be accepted into the establishment if they are found to contain microbial contaminants that will not be reduced to acceptable levels by normal processing procedures, sorting or preparation.
“Special care will be taken to reject spices and herbs that show signs of insect damage/infestation or mold growth to eliminate the potential risk of mycotoxins such as aflatoxin,” it says. ''It states that raw materials will be inspected (for foreign matter, odor and appearance, visible fungal contamination), cleaned if necessary and sorted before processing. Called for effective measures to be taken to prevent cross-contamination of spices and herbs from direct or indirect contact with potentially contaminated materials.
Raw products posing a potential hazard will be processed in separate rooms or in areas physically separate from those where final products are prepared/stored.At the packaging stage, guidelines Non-porous bags/containers should be used to protect the spices and herbs from contamination, presence of moisture and infestation by insects and rodents. It is recommended that for food contact packaging New bags or containers should be used and they should be in good condition. Spices and herbs, such as dried chillies, should not be sprayed with water to prevent breakage, which can lead to the growth of mold and microorganisms. The pathogen,” it added.
For transportation, it states that prior to bulk transportation, products must be dried to safe moisture levels to prevent the growth of molds and pathogens and that vehicles used for transportation must be clean, dry, odor-free and free from contamination. Must be free from, and prevent infection.Cross contamination from previously transported products.
It also suggested that during transportation, care should be taken to avoid contact with water/moisture and ensure that insects or debris do not contaminate the item. If the bags get wet the spices will quickly absorb the moisture. As a result, the amount of moisture increases significantly.
For products that require long periods of transport, temperature and humidity should be monitored using calibrated gadgets, where appropriate.
In 2023-24, India's spice exports were to total US$4.25 billion, accounting for 1 per cent of global spice exports.Major spices exported from India include chilli powder, which tops the list with exports worth US$ 1.3 billion, followed by cumin at US$ 550 million, turmeric at US$ 220 million, cardamom at US$ 130 million, mixed Spices worth US$110 million and spice oils. and oleoresin at USD 1 billion.
Other notable exports were asafoetida, saffron, fennel, nutmeg, mace, cloves, cinnamon.
World spice trade is worth US$35 billion in 2023. China is the top exporter with exports expected to reach US$8 billion in 2023.The top exports according to economic think tank GTRI data are chilli powder (US$2.4 billion), ginger, turmeric (US$2. billion), fresh and dried garlic (US$1.6 billion), coriander and cumin (US$800 million). . ,
As per the guidelines, exporters are required to avoid use of ETO as sterilizing/fumigating agent or any other application in spices; And ensure that transporters, storage/warehouses, packaging material suppliers do not use this chemical at any stage.
It adds that exporters must take adequate measures to ensure the absence of EtOH and its metabolism in spices and spice products throughout the supply chain. They must also identify this chemical as a hazard and ensure the absence of EtOH in their food safety management systems. The threat analysis will include critical control points and critical control points to prevent ETO in the food safety plan.
“Exporters will test raw materials, processing aids, packaging materials and finished goods for EtO contamination.Upon detection of ETO, at one stage in the supply chain, exporters will conduct root cause analysis and implement appropriate preventive control measures to avoid it in the future. “Reproduce and maintain such records,” the nine-page guidelines say.
They are encouraged to use alternative methods of sterilization such as STEA sterilization; Radiation; and other methods approved by food regulator FSSAI. These guidelines come in the backdrop of Hong Kong and Singapore banning the sale of popular brands MDH and Everest after detection of carcinogenic chemical ethylene oxide in their products. This led to a mandatory recall from shelves.It also states that spices, herbs and their source plants will not be accepted into the establishment if they are found to contain microbial contaminants that will not be reduced to acceptable levels by normal processing procedures, sorting or preparation.
“Special care will be taken to reject spices and herbs that show signs of insect damage/infestation or mold growth to eliminate the potential risk of mycotoxins such as aflatoxin,” it says. ''It states that raw materials will be inspected (for foreign matter, odor and appearance, visible fungal contamination), cleaned if necessary and sorted before processing. Called for effective measures to be taken to prevent cross-contamination of spices and herbs from direct or indirect contact with potentially contaminated materials.
Raw products posing a potential hazard will be processed in separate rooms or in areas physically separate from those where final products are prepared/stored.At the packaging stage, guidelines Non-porous bags/containers should be used to protect the spices and herbs from contamination, presence of moisture and infestation by insects and rodents. It is recommended that for food contact packaging New bags or containers should be used and they should be in good condition. Spices and herbs, such as dried chillies, should not be sprayed with water to prevent breakage, which can lead to the growth of mold and microorganisms. The pathogen,” it added.
For transportation, it states that prior to bulk transportation, products must be dried to safe moisture levels to prevent the growth of molds and pathogens and that vehicles used for transportation must be clean, dry, odor-free and free from contamination. Must be free from, and prevent infection.Cross contamination from previously transported products.
It also suggested that during transportation, care should be taken to avoid contact with water/moisture and ensure that insects or debris do not contaminate the item. If the bags get wet the spices will quickly absorb the moisture. As a result, the amount of moisture increases significantly.
For products that require long periods of transport, temperature and humidity should be monitored using calibrated gadgets, where appropriate.
In 2023-24, India's spice exports were to total US$4.25 billion, accounting for 1 per cent of global spice exports.Major spices exported from India include chilli powder, which tops the list with exports worth US$ 1.3 billion, followed by cumin at US$ 550 million, turmeric at US$ 220 million, cardamom at US$ 130 million, mixed Spices worth US$110 million and spice oils. and oleoresin at USD 1 billion.
Other notable exports were asafoetida, saffron, fennel, nutmeg, mace, cloves, cinnamon.
World spice trade is worth US$35 billion in 2023. China is the top exporter with exports expected to reach US$8 billion in 2023.The top exports according to economic think tank GTRI data are chilli powder (US$2.4 billion), ginger, turmeric (US$2. billion), fresh and dried garlic (US$1.6 billion), coriander and cumin (US$800 million). . ,
