The Food Safety and Standards Authority of India (FSSAI) has reclassified packaged drinking water and mineral water as a ‘High-Risk Food Category’. In its order, dated November 29, the officials announced that the reclassification is designed to strengthen consumer protection and maintain rigorous quality control in the packaged water industry. The order also states that the move, effective immediately, requires manufacturers to undergo mandatory third-party food safety audits and comply with enhanced quality standards. 

“It is reiterated that all centrally licenced manufacturers under the High-Risk Food Categories shall get its business audited by FSSAI recognised third party food safety auditing agency every year,” the order said. “The list of High-Risk Food Categories now also includes Packaged Drinking Water and Mineral Water,” it added. 

Food business operators dealing with non-alcoholic beverages, packaged drinking water, and mineral water must now submit to annual inspections. This move is aimed at mitigating potential health risks associated with packaged water production. Food item processors exempt from Bureau of Indian Standards (BIS) certification would also be required to undergo inspections before obtaining a license or registration. 

The reclassification also follows recent amendments to the Food Safety and Standards (Prohibition and Restrictions on Sales) Regulations, 2011, which previously removed mandatory BIS certification requirements for certain food products.

Notably, this comes after the food safety body declassified dairy-based beverage mixes, cereal-based beverage mixes and malt-based beverages from being categorised as health drinks. 

“Energy Drinks – is permitted to be used only on the products licenced under Food Category System (FCS) 14.1.4.1 and 14.1.4.2 (Carbonated and Non-carbonated water-based flavoured drinks), standardized under sub-regulation 2.10.6 (2) of Food Product Standards and Food Additives Regulations 2011 (Caffeinated Beverage),” the FSSAI said in a press release in April.

Also Read | Rs 2.5 Crore Cash, Car Worth Rs 75 Lakh: Video Of Royal Wedding From Meerut Goes Viral

Meanwhile, the FSSAI recently also discussed different types of food contaminants and how to identify each of them. In a post on Instagram, the FSSAI discussed 3 types of food contamination – Physical, chemical and microbiological contamination. 

Physical contamination occurs when a physical object enters the food during production or preparation. Chemical contamination happens when the food comes into contact with toxic chemicals, leading to potential chemical food poisoning. Biological or microbiological contamination occurs when food becomes contaminated by living organisms or the substances they produce.

Image for representation only
| Photo Credit: Reuters

Amid rising consumer complaints, food regulator FSSAI on Tuesday (November 12, 2024) directed e-commerce players selling food items on their platforms to ensure a minimum shelf life of 30% or 45 days before expiry, at the time of delivery to customers.

According to an official statement, Food Safety & Standards Authority of India (FSSAI) convened a meeting with e-commerce Food Business operators (FBOs) to reinforce compliance requirements for e-commerce FBOs.

ALSO READ: FSSAI asks States to issue SoPs for delivery personnel to ensure safe food to consumers

“The (FSSAI) CEO asked the e-commerce FBOs to adopt practices to ensure minimum shelf life of 30% or 45 days before expiry at the time of delivery to the consumer,” the statement said.

Mr. Rao, who chaired the meeting, clarified that any product claims made on e-commerce platforms must align with the information provided on the product labels and in adherence to FSSAI’s Labelling and Display Regulations.

He also cautioned the FBOs against making unsupported claims online.

“This would prevent misleading information and protect consumers’ right to accurate product details,” the regulator said.

Mr. Rao highlighted the pivotal role of online platforms in protecting consumer health and promoting transparency. He reiterated the mandate that no FBO can operate on any e-commerce platform without a valid FSSAI license or registration, emphasising the critical need for regulatory compliance.

In a move to ensure safe food handling at every level, he instructed FBOs to implement proper training programs for delivery personnel, empowering them with essential food safety and hygiene protocols.

Additionally, Mr. Rao emphasised the importance of delivering food and non-food items separately to consumers to avoid potential contamination.

In his concluding remarks, the CEO, FSSAI underscored the need for all e-commerce FBOs to adhere to food safety standards diligently.

He added that a transparent, compliant and accountable e-commerce food sector is vital for protecting consumer health and fostering confidence in digital food marketplaces.

The session was attended by over 200 participants joined both physically and virtually from across the country, underscoring the significant commitment to strengthening food safety standards within the e-commerce sector.

Earlier this month, the FSSAI asked state authorities to increase surveillance in warehouses of e-commerce operators and issue standard operating procedures (SoPs) for delivery personnel to ensure safe food to consumers.

In its 45th Central Advisory Committee (CAC) meeting on November 7, States and Union Territories were urged to ramp up surveillance at popular tourist destinations to ensure heightened safety standards in preparation for the peak tourist season from November through March.

Mr. Rao had asked “Food Commissioners of various states to step up surveillance on warehouses and other facilities utilised by e-commerce platforms.”

He also asked for SOPs to be issued for such warehouses, as well as delivery personnel of these platforms.

“States/UTs were asked to increase surveillance samples and were also asked to deploy Food Safety on Wheels mobile vans for this purpose,” the regulator said.

There has been a dramatic change in the tone and tenor of FSSAI, and the Indian food regulator has now become more pro-active and industry-centred with fast responses in the last decade, said Nestle India Chairman and Managing Director Suresh Narayanan.

Moreover, with the setting of more NABL-accredited laboratories by different leaders of FSSAI, the credibility of the testing process has also increased, said Narayanan, who led Nestle India after the Maggi crisis, which unfolded almost a decade back.

Also Read | Nestlé baby products sold in India, Africa, Latin America have higher sugar content than in Europe, tests show

In June 2015, FSSAI banned Maggi noodles for allegedly containing lead beyond permissible limits, forcing the company to withdraw the product from the market.

Industry observers opine that only after the Maggi crisis did the FSSAI come into the limelight across the country though it was established almost seven years ago, in September 2008, to lay down science-based standards for food articles and rules and regulations.

Nestle India relaunched Maggi in November 2015 after the ban was lifted and again got its pole position in the fast-growing instant noodles segment, where it still dominates with over 60% market share.

Nestle has sold over six billion servings of Maggi, making India the largest market for Maggi worldwide, the company disclosed in its latest annual report earlier this year.

When asked about the evolution of FSSAI as a regulator in the last decade after the Maggi crisis, Narayanan said it “has come a very long way”.

“I think a dramatic change has been in the tone and tenor with which the FSSAI deals with the industry and the speed of responses.”

Narayanan also lauded the efforts of the different leadership of FSSAI in the last ten years at different stages for the setting of NABL-accreditated laboratories across the country, which helped in terms of the credibility of the testing methodology process.

“I really see FSSAI now as far more industry-centred, I would not use industry-friendly because they do not have to be industry-friendly they have to be industry-centred in terms of recommendations,” said Narayanan in a media round table here.

Even earlier this year in April, FSSAI had collected pan-India samples of Nestle’s Cerelac baby cereals amid a global report, claiming the company was adding higher sugar content to the product.

These allegations were contested by Nestle, which earlier this week launched a new range of 14 variants of its 50-year-old infant food brand Cerelac in India.

“I must say that as an organisation, we have very cordial, respectful relations with them. We know their primacy and respect their primacy, and I do not think we are ever in a confrontational spirit with the FSSAI. They themselves have become a lot more pro-active and industry-centred,” said Narayanan.

FSSAI ban was stayed by the Bombay High Court over the petition filed by Nestle India.

Subsequently, FSSAI moved to the Supreme Court, which directed NABL (National Accreditation Board for Testing and Calibration Laboratories) accredited CFTRI to clarify if the results of sample tests on Maggi Noodles show lead and monosodium glutamate (MSG) levels to be within the permissible limits.

The results were forwarded to the Supreme Court on April 11, 2016, stating that 29 tested samples showed lead levels within permissible limits.

Later, in April 2024, the apex consumer forum body NCDRC dismissed the petition filed by the government, seeking damages of ₹640 crore from Nestle over the Maggi issues.

Also Read | Centre asks FSSAI to initiate action against Nestle after report of sugar content in Cerelac

National Consumer Dispute Redressal Commission (NCDRC) had dismissed the two petitions filed by the Ministry of Consumer Affairs, seeking compensation of ₹284.55 crore and punitive damages of ₹355.41 crore.

Nestle India is a subsidiary of Swiss multinational Nestle SA that manufactures food, beverages, chocolates, and confectioneries. India is one of the fastest-growing markets of Nestle India.

New Delhi:

Union Health Minister Jagat Prakash Nadda on Monday asked food regulator FSSAI to sensitise consumers on different aspects of food safety issues and also promote healthy eating habits.

Mr Nadda stated this during his review meeting at Food Safety and Standards Authority of India (FSSAI) headquarters, according to an official statement.

“It is important to empower consumers and citizens on various food safety issues through evidence-based information. It is only then that our work will be accomplished in totality,” he said.

Underlining the critical role of food safety in the well-being of citizens, Mr Nadda urged FSSAI to sensitise consumers, industry and stakeholders on not only regulatory issues but behaviour change for inculcating healthy eating habits.

While regulatory issues are an important mandate of FSSAI, the objective of food safety can be fulfilled only with communication and sensitisation of the consumers on different aspects of food safety, he added.

“In a large country like India, different regions have varied dietary habits and preferences. Let us broaden our understanding of their behaviours. This will help us to frame our policies aligned with these diversities,” the minister said.

The Union Health Minister was briefed on various initiatives taken up by FSSAI by G Kamala Vardhana Rao, CEO, FSSAI.

While addressing the officials, Mr Nadda said, “Since my last visit to FSSAI in 2016, I have witnessed that FSSAI has taken a huge leap in all aspects”.

He congratulated FSSAI on this all-round development and for showing remarkable advancements in strengthening the food safety ecosystem, fostering behavioural change, and sensitising all stakeholders.

Mr Nadda also commended FSSAI’s leadership in areas such as millets and CODEX standards. He appreciated the initiatives to train and equip street vendors, stressing that empowering consumers is crucial.

“The issue of food safety is a huge responsibility on FSSAI. Let us become global leaders in this area,” Mr Nadda said.

The Union Minister also highlighted FSSAI’s contributions to developing global standards, establishing a robust testing infrastructure, and launching initiatives like the Eat Right India campaign.

He stressed on the importance of addressing emerging food safety trends, promoting sustainable farming practices, and leveraging technology to enhance food safety management.

The Union Minister highlighted the role of proactive communication with the industry and stakeholders. “Let us take a proactive lead and communicate with the industry and stakeholders and make them our partners in our healthy eating initiatives and efforts”, he asked FSSAI.

To ensure that all the states are brought on one platform of pan-India standards, it is important to assess their strengths, and limitations and challenges, Nadda said, adding that “let us understand their individual issues so that we can support them and strengthen their efforts”.

Senior officers of the Health Ministry and FSSAI were present at the meeting. More than 1,000 officers had joined virtually from the regional and branch offices.

(Except for the headline, this story has not been edited by NDTV staff and is published from a syndicated feed.)

New Delhi:

In a historic move, the Food Safety and Standards Authority of India (FSSAI) has approved a proposal to make a bolder and bigger display of nutritional information regarding total sugar, salt and saturated fat on packaged food items, the Ministry of Health and Family Welfare (MoHFW) said on Saturday.

The proposal calls for packaged food items to carry the amount of total sugar, salt and saturated fat “in bold letters and relatively increased font size.”

The Ministry noted that “the information regarding per serve percentage contribution to Recommended Dietary Allowances (RDAs) would be given in bold letters for total sugar, total saturated fat and sodium content.”

The decision that will amend the Food Safety and Standards (Labelling and Display) Regulations, 2020 was taken in the 44th meeting of the Food Authority.

Regulation 2 (v) and 5(3) specify requirements to mention serving size and nutritional information on the food product label, respectively.

“The amendment aims to empower consumers to better understand the nutritional value of the product they are consuming and make healthier decisions,” the MoHFW said.

Healthcare and nutritional experts have been calling out the need to curb the intake of packaged food items, rich in sugar, salt and saturated fats — a major reason for the rising incidences of non-communicable Diseases (NCDs).

The proposal will enable “people to make healthier choices as well as contribute towards efforts to combat NCDs and promote public health and well-being.”

The FSSAI is also expected to share the draft notification for the said amendment in the public domain for inviting suggestions and objections.

Further, FSSAI has been issuing advisories from time to time to prevent false and misleading claims such as ‘Health Drink’, ‘100% fruit juices’, the use of the term wheat flour/ refined wheat flour, the advertisement and marketing of ORS along with prefix or suffix, nutrient function claim for multi-source edible vegetable oils etc.

These advisories and directives are issued to prevent misleading claims by FBOs, MoHFW said.

(Except for the headline, this story has not been edited by NDTV staff and is published from a syndicated feed.)

Mumbai:

The FSSAI Western Region office has suspended the license of an ice cream manufacturer in Pune after a 26-year-old doctor from Malad West alleged that he found a human finger in an ice cream cone on Wednesday.

“The premises of the ice cream manufacturer have been inspected by a team of FSSAI’s Western Region Office and its license has been suspended,” said FSSAI in a reply to ANI

However, the report of the forensic lab is still pending.

FSSAI further said that the ice cream manufacturer who delivered the ice cream is based in Indapur, Pune, and has a central license as well.

“The manufacturer is based at Indapur, Pune and has a central license,” FSSAI said.

For further investigation team FSSAI has collected samples from the premises of the seller.

“The State FDA has also inspected the seller’s premises at Mumbai and samples of the batch have been taken,” the food safety body added.

According to Branded Ferro, the complainant, his sister visited him, and he ordered three ice creams from Yumno through a grocery app, which arrived at 10:10 pm.

In his Police complaint, he said, that as he took a byte from a cone he felt something unusual in his mouth and when he checked it properly then he got to see finger-like flesh.

Later, he clicked the picture and shared it on the Instagram page of the company.

(Except for the headline, this story has not been edited by NDTV staff and is published from a syndicated feed.)

Image used for representative purpose only.
| Photo Credit: G.R.N. Somashekar

The Food Safety and Standards Authority of India (FSSAI) has issued a directive mandating all Food Business Operators (FBOs) to remove any claim of ‘100% fruit juice’ from the labels and advertisements of reconstituted fruit juices with immediate effect. All the FBOs have also been instructed to exhaust all existing pre-printed packaging materials before September 1.

“It has come to the attention of FSSAI that several FBOs have been inaccurately marketing various types of reconstituted fruit juices by claiming them to be 100 per cent fruit juices,” the statement said.

FSSAI noted that several FBOs have been inaccurately marketing various types of reconstituted fruit juices by claiming them to be 100% fruit juice. Upon thorough examination, FSSAI has concluded that according to the Food Safety and Standards (Advertising and Claims) Regulations, 2018, there is no provision for making a ‘100%’ claim. Such claims are misleading, particularly under conditions where the major ingredient of the fruit juice is water and the primary ingredient, for which the claim is made, is present only in limited concentrations, or when the fruit juice is reconstituted using water and fruit concentrates or pulp.

FBOs have been told to comply with the standards for fruit juices as specified under sub-regulation 2.3.6 of the Food Safety and Standards (Food Products Standards & Food Additives) Regulation, 2011.

“This regulation states that products covered by this standard must be labelled in accordance with the Food Safety and Standards (Labelling and Display) Regulations, 2020,” the statement said.

Specifically, in the ingredient list, the word “reconstituted” must be mentioned against the name of the juice that is reconstituted from the concentrate.

“Additionally, if added nutritive sweeteners exceed 15 gm/kg, the product must be labelled as ‘Sweetened juice’,” the regulator said.

FSSAI said it is dedicated to protecting and promoting public health through the regulation and supervision of food safety standards across the country.

(with PTI inputs)

As many as 25 samples from MDH have been lifted by FSSAI from their 11 manufacturing facilities. Image for representation purposes only. File
| Photo Credit: Reuters

Food regulator FSSAI has not found any trace of ethylene oxide in samples of spices of two major brands MDH and Everest that were tested in 28 accredited laboratories, sources said.

According to them, reports from six other laboratories are still pending.

Last month, the Food Safety and Standards Authority of India (FSSAI) started taking samples of spices in powder form of all brands, including MDH and Everest, from across the country in view of quality concerns flagged by Hong Kong and Singapore.

The Hong Kong’s Center for Food Safety (CFS) had asked consumers not to buy certain spice mix products of MDH and Everest, citing the presence of ethylene oxide beyond the permissible limit.

These products are MDH’s Madras Curry Powder, Everest Fish Curry Masala, MDH Sambhar Masala Mixed Masala Powder, and MDH Curry Powder Mixed Masala Powder.

According to sources, a pan India drive was initiated on April 22 through all the commissioners of food safety of states and Union Territories and regional directors of FSSAI.

Also Read | ‘Much ado about nothing’, says Govt., on spice export worries

It included extensive inspections of the spice manufacturing units and also sampling and testing of products manufactured for sale and distribution for consumption in the domestic market.

Sources said the samples of Everest spices were picked up from their two manufacturing facilities. As many as 25 samples from MDH have been lifted by FSSAI from their 11 manufacturing facilities, they said.

Each of the products sampled was analysed for compliance with various quality and safety parameters including pesticide residues. These samples were also analysed for Ethylene Oxide (ETO) at NABL-accredited laboratories notified by FSSAI.

The laboratory reports received so far were examined by the scientific panel at FSSAI and observed that the samples showed no traces of ethylene oxide, sources said.

Similarly, test reports of over 300 samples of spices of other brands were also examined by the scientific panel and those also conclusively indicated no presence of ethylene oxide, they added.

The scientific panel comprises eminent scientists from the Spice Board, CSMCRI (Gujarat), Indian Spice Research Institute (Kerala), NIFTEM (Haryana), BARC (Mumbai), CMPAP (Lucknow), DRDO (Assam), ICAR, National Research Centre on Grapes, (Pune).

The Spice Board has also issued guidelines to the spice exporters for using ETO as a fumigant for sterilising spices to deal with microbial contamination as per the standards of importing countries, sources said.

New Delhi:

Food regulator FSSAI has asked traders and food business operators not to use the banned product ‘calcium carbide’ for ripening of fruits.

In an official statement, the Food Safety and Standards Authority of India (FSSAI) said it has “alerted traders’/fruits handlers/Food Business Operators (FBOs) operating ripening chambers to strictly ensure compliance with the prohibition on calcium carbide for artificial ripening of fruits, particularly during the mango season”.

FSSAI has also advised Food Safety Departments of states/UTs to remain vigilant and take serious action and deal stringently against person(s) indulging in such unlawful practices as per the provisions of the FSS Act, 2006, and rules/regulations made thereunder.

“Calcium carbide, commonly used for ripening fruits like mangoes, releases acetylene gas, which contains harmful traces of arsenic and phosphorus.

“These substances, also known as ‘Masala’, can cause serious health issues such as dizziness, frequent thirst, irritation, weakness, difficulty in swallowing, vomiting and skin ulcers, etc,” FSSAI said.

Additionally, acetylene gas is equally hazardous to those handling it.

“There are chances that calcium carbide may come in direct contact with fruits during application and leave residues of arsenic and phosphorus on fruits,” the regulator said.

Due to these dangers, the use of calcium carbide for ripening fruits has been banned under the Regulation of the Food Safety and Standards (Prohibition and Restrictions on Sales) Regulations, 2011.

This regulation explicitly states, “No person shall sell or offer or expose for sale or have in his premises for the purpose of sale under any description, fruits which have been artificially ripened by use of acetylene gas, commonly known as carbide gas”.

Considering the issue of rampant use of banned calcium carbide, FSSAI has permitted the use of ethylene gas as a safer alternative for fruit ripening in India.

Ethylene gas can be used at concentrations up to 100 ppm, depending upon the crop, variety and maturity.

Ethylene, a naturally occurring hormone in fruits, regulates the ripening process by initiating and controlling a series of chemical and biochemical activities.

The treatment of unripe fruits with ethylene gas triggers the natural ripening process until the fruit itself starts producing ethylene in substantial quantities.

Further, the Central Insecticides Board and Registration Committee (CIB & RC) have approved Ethephon 39 per cent SL for the uniform ripening of mangoes and other fruits. 

(Except for the headline, this story has not been edited by NDTV staff and is published from a syndicated feed.)

The story so far: A crisis of confidence assails the Indian spice export industry. At least five countries — including Singapore, Hong Kong and the U.S. — have announced an investigation into possible contamination of spice mixes sold by top Indian brands, MDH and Everest. The complaints cite the presence of ethylene oxide, a toxic chemical used as a food stabiliser, beyond permissible limits. The Spices Board of India in response has initiated mandatory testing of products shipped abroad and is reportedly working with exporters to identify the root cause of contamination. The international scrutiny has also stirred a demand for the Food Safety and Standards Authority of India to ensure stringent quality checks on spices and curry powders sold in domestic markets.

The incident isn’t isolated. Controversies have engulfed protein drinks, fruit juices, health drinks and imported Nestle baby products, drawing attention to regulatory lapses and heightening health concerns. “Consumers are increasingly questioning the safety and quality of trusted brands, and wonder what the food regulator in India is doing,” notes Simi T.B., who works with CUTS International, a global advocacy group for consumer welfare.

Why are Indian spices facing the heat? | Explained

Which countries have flagged safety of Indian spices? 

The domino first shook on April 5, when Hong Kong’s Centre for Food Safety suspended the sale of three MDH spice blends (Masala curry powder, Sambhar masala and curry powder masala) and an Everest fish curry masala. The spice mixes contained high levels of ethylene oxide, the regulator said, and advised consumers against purchasing these products. Days later, Singapore ordered a recall of the Everest spice mix, stating: “Ethylene oxide is a pesticide that is not authorised for use in food,” adding that the pesticide makes the spices unfit for human consumption and posing a cancer risk if exposed for too long. 

The U.S. Food and Drug Administration (FDA), which has previously rejected food and spice imports from India, told Reuters that it is “aware of the reports and is gathering additional information about the situation”. 

Regulatory bodies in Maldives, Australia and Bangladesh have announced similar plans. “We are working with international counterparts to understand the issue…and to determine if further action is required in Australia,” said Food Standards Australia New Zealand in a statement. Maldives’s FDA in a statement on X said it has suspended the sale of spices produced by Everest and MDH. Bangladesh is gathering information on companies importing the possibly contaminated products into Bangladesh and plans to carry out examinations “if necessary”, an official told The Business Standard. 

The spice mixes flagged in question are manufactured by Everest and MDH, major players in India’s spice export industry. The top three importers of India’s curry powders and mixtures, in the fiscal year 2022-23, include the U.S. (₹196.2 crore), U.A.E (₹170.6 crore) and U.K. (₹124.9 crore); followed by Saudi Arabia, Australia, Bangladesh, Oman, Canada, Qatar and Nigeria, as per provisional data by the Indian Spices Board. Overall, China, U.S. U.A.E, Bangladesh and Thailand are the top importers of all spcies and spice mixes originating from India.

What are the health concerns?

MDH and Everest’s spice mixes allegedly contain high levels of a prohibited pesticide called ethylene oxide (ETO). ETO is a colourless, flammable, and in many ways, a remarkable gas that was originally intended for sterilising medical devices. It is used as a chemical in industrial settings, agriculture, and as a sterilising agent in food products, including spices, dried vegetables and other commodities. The chemical lends life to the spice industry: it reduces microbial contamination, and in turn, extends products’ shelf life and makes their storage safe.   

This process is not always airtight. The improper and excessive use of ETO may leave behind residues, causing toxic and even carcinogenic compounds to form, thus contaminating the product. One such compound is ethylene glycol, an ingredient found in Indian-made cough syrups which were linked to the deaths of more than 300 children in Cameroon, Gambia, Indonesia and Uzbekistan. Long-term exposure to ethylene oxide is associated with cancers including lymphoma and leukaemia, some evidence shows.

The European Food Safety Authority (EFSA) has banned the use of ETO and earlier flagged ETO contamination in Indian spices. A recent EFSA report also showed carcinogenic chemicals were found in 527 products (including herbs and spices) linked to India between September 2020 and April 2024. Possible reasons for ETO traces found in excess included the use of non-approved pesticides and processing techniques aimed to reduce microbiological contamination. They were “found to lead to not approved residues unsanitary processing techniques (e.g. ethylene oxide in guar gum and curry powder from India)”.  

MDH has called allegations over ETO contamination “baseless and unsubstantiated”. “We reassure our buyers and consumers that we do not use ethylene oxide at any stage of storing, processing, or packing our spices,” the company said in a statement. It added that neither the Spices Board nor the FSSAI have received communication or test reports from Singapore or Hong Kong authorities. 

Have the U.S. authorities rejected Indian spices before?

U.S. FDA rejections: common reasons, common spices, manufacturers 

How has India responded?

The Spices Board, tasked with developing, promoting and regulating the export of spices and spice products, operates under the Ministry of Commerce and Industry. On April 25 it announced a slew of corrective measures – including initiating mandatory testing of consignments shipped to Singapore and Hong Kong, and gathering technical details and analytical reports from the relevant food and drug agencies. also reportedly working with exporters whose consignments have been recalled getting to the root of the issue and “propose corrective measures”. “Thorough inspections at exporter facilities are also underway to ensure adherence with regulatory standards,” they said.  

A circular dated April 30 contains guidelines to exporters on preventing ETO contamination, prepared “after detailed discussions with the Indian spice industry”. Measures include voluntary testing of ETO during raw and final stages; ETO treated products to be stored separately; to “identify ETO as a hazard and incorporate critical control points in hazard analysis”. Exporters are also “encouraged to use alternate methods” such as steam sterilization or irradiation. The Spices Board issued a similar advisory in September 2021, after the EU flagged the presence of ETO in spices exported from India.  

The public disquiet about safety standards has floated into domestic markets. More than seven in 10 Indians are worried about the quality and safety of the spices they consume, according to a recent Local Circles survey that documented responses from 12,300 people across 293 districts. Almost 36% of them “had no confidence” that the FSSAI had the capacity or willingness to uphold its mandate.

The FSSAI has directed state regulators to collect samples of major spice brands, including MDH and Everest, to test for the presence of ETO. The body also plans to carry out a nationwide surveillance in 2024-25, “for fruit and vegetables, salmonella in fish products, spice and culinary herbs, fortified rice and milk and milk products”, according to a Union Health Ministry statement. The samples tested so far don’t paint a promising picture. In the last three years, nearly one-fourth of samples tested failed regulatory standards, the FSSAI said in its latest release. The body has reportedly tested over four lack samples in the current fiscal year, but the final data is still being collected. 

Activists have called for stringent safety checks of curry powders and spices; to detect and control the use of ETO in food products; and ensure proper implementation of regulatory norms. A recent CUTS report also recommended regularly updating food safety standards to align with global practices, and improving information flow to food industries to that they better comply with regulations.

What does the incident say about food safety in India?

Despite stringent food laws in place, the recent controversies “collectively underscore the persistent nature of food safety challenges across various sectors of the food industry”, notes Ms. Simi.

One challenge is operational: India’s diverse food landscape, the lack of standardised recordkeeping and intentional food fraud may prevent manufacturers from efficiently tracing ingredients and assessing potential risks. Other challenges are operational. “Many companies struggle to trace ingredients, especially raw agricultural commodities, due to the lack of standardised recordkeeping and intentional food fraud. This prevents manufacturers from assessing potential risks, compromising the safety of the entire food supply chain. Traceability is particularly challenging for small and medium sized businesses with limited resources. 

Some are logistic barriers. At least 10 States/Union Territories lack government or private notified food testing labs, as mandated under the FSS Act. These labs are distributed unevenly across regions; have insufficient number of food safety officers; and were found to operate ineffectively due to resource contraints, showed the FSSAI Annual Report of 2021-22. The absent accountability and consequences often mean enforcement agencies fail to penalise unscrupulous food operators, which fuels the issue, experts say. For samples found sub-standard, the maximum penalty is of up to ₹5 lakh. Under Section 59 of the FSS Act, food businesses found guilty of selling, storing or manufacturing sub-standard foods can be penalised with a ₹3 lakh penalty and a three-month jail term. 

FSSAI’s operations often lack transparency, which “hinders efforts to meet safety standards”, build accountability and trust, adds Ms. Simi. The regulator conducted another pan-India testing of spices two years ago, results of which were never put out in the public domain. Surveys that flagged contamination in products like milk and jaggery “have not resulted in positively addressing the rampant practice of adulteration”.

The malodor of mistrust thickens around FSSAI., revealing a growing appetite stricter regulatory measures and transparency in food production and safety industry standards. Ms. Simi adds, “There should be a commitment to proactive monitoring and enforcement, rather than reactive responses to individual incidents.”