Ethylene oxide (EtO) is a colorless, flammable gas commonly used as a sterilizing agent in various industries. However, its application in the food sector, particularly in spice sterilization, has raised significant health concerns. Classified as a Group 1 carcinogen by the World Health Organization (WHO), EtO poses serious risks to human health when residues are present in consumables. In recent years, several countries have reported EtO contamination in Indian spices, leading to product recalls and heightened scrutiny of India’s spice exports. For instance, in 2024, Hong Kong’s Center for Food Safety detected EtO in spice blends from prominent Indian brands, prompting recalls and increased testing in multiple countries.(Le Monde.fr)

In response to these challenges, the Spices Board of India, under the Ministry of Commerce and Industry, has issued comprehensive guidelines aimed at preventing EtO contamination in spice products. These measures are designed to safeguard public health and maintain the quality and reputation of Indian spices in the global market.

Key Preventive Measures:

1. Supply Chain Vigilance: Exporters are required to ensure the absence of EtO and its metabolites throughout the entire supply chain. This involves monitoring raw materials, processing aids, packaging materials, and finished products to prevent contamination at any stage.

2. Hazard Identification and Control: EtO must be identified as a potential hazard within the Hazard Analysis Critical Control Points (HACCP) and Food Safety Plans (FSP) of exporters’ Food Safety Management Systems (FSMS). This inclusion ensures that critical control points are established to mitigate the risk of EtO contamination.

3. Prohibition of EtO Use: The guidelines explicitly prohibit the use of EtO as a sterilizing or fumigating agent in spices. Exporters must also ensure that transporters, storage facilities, and packaging material suppliers do not employ EtO at any stage.

4. Testing and Root Cause Analysis: Regular testing of raw materials, processing aids, packaging materials, and finished goods for EtO contamination is mandated. In cases where EtO is detected, exporters are required to perform a root cause analysis and implement preventive measures to prevent recurrence, maintaining thorough records of these actions.

5. Awareness and Training Programs: The guidelines emphasize the importance of conducting awareness programs for all stakeholders in the spice supply chain, including raw material suppliers, traders, processors, and others. These programs aim to educate stakeholders on the risks associated with EtO and the best practices to prevent contamination.(Indian Spices)

Alternative Sterilization Methods:

To maintain the microbial safety of spices without resorting to EtO, the Spices Board recommends alternative sterilization methods:

• Steam Sterilization: A widely accepted method that uses high-temperature steam to eliminate microbial contaminants without leaving harmful residues.

• Irradiation: Applicable to non-organic spices, this method uses ionizing radiation to reduce microbial load. However, it is subject to consumer preferences and regulatory approvals in various markets.

• Other FSSAI-Approved Methods: Exporters are encouraged to adopt any other sterilization techniques approved by the Food Safety and Standards Authority of India (FSSAI) that ensure the safety and quality of spices.

Guidelines for Reducing Microbial Contamination:

In addition to sterilization, the guidelines advise exporters to adhere to international standards and best practices to minimize microbial contamination:

• Codex General Principles of Food Hygiene (CXC1-1969): These principles provide a foundation for food hygiene, outlining necessary conditions for producing safe and suitable food.

• Code of Hygienic Practices for Low Moisture Foods (CAC 75-2015): This code offers specific guidance for the production of low-moisture foods, including spices, to prevent contamination.

• FSSAI Regulations: Compliance with Schedule IV of the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011, is mandated to ensure hygienic processing and handling of spices.

Impact on Export Quality and Public Health:

Implementing these guidelines is crucial for maintaining the integrity of Indian spices in the global market. By preventing EtO contamination, exporters can ensure that their products meet international safety standards, thereby reducing the risk of rejections and recalls. This not only protects public health but also preserves the reputation of Indian spices, which are renowned for their quality and flavor.

Altus Exports: Partnering with Indian Manufacturers for Global Success

Navigating the complexities of international trade requires expertise and strategic partnerships. Altus Exports is dedicated to assisting Indian manufacturers in bringing their high-quality products to the global market.

How Altus Exports Can Assist:

• Expertise in Global Markets: With a deep understanding of international trade dynamics, Altus Exports helps manufacturers identify and capitalize on global opportunities.

• Quality Assurance: Ensuring that products meet international standards is paramount. Altus Exports collaborates with manufacturers to implement stringent quality control measures, including adherence to the Spices Board’s guidelines on preventing EtO contamination.

• Comprehensive Support: From documentation and certification to logistics and marketing, Altus Exports provides end-to-end support, simplifying the export process for manufacturers.

Partnering with Altus Exports:

Manufacturers interested in expanding their global footprint can partner with Altus Exports by:

• Ensuring Export-Quality Products: Commitment to producing goods that meet international quality standards is essential.

• Aspiring for Global Expansion: A shared vision for reaching international markets aligns with Altus Exports’ mission.

Success Stories: Exporters Thriving with Spices Board Assistance

Spice Parks: Infrastructure Support from the Spices Board

Preventing Contamination: Guidelines from the Spices Board

Quality Control Measures: The Spices Board’s Laboratory Services

Global Branding: Promoting Indian Spices Through the Spices Board

Navigating Export Documentation: The Spices Board’s Support System

Training Programs: Building Exporter Capacity with the Spices Board

Market Intelligence: Leveraging Spices Board Data for Export Success

Financial Incentives: How the Spices Board Fuels Export Growth

Ensuring Quality: The Spices Board’s Role in Certification and Standards