A shocking report from Hong Kong's Centre for Food Safety (CFS) has revealed concerning findings about the presence of cancer-causing substances in certain spice products imported from India. The report, published on April 5th, highlighted that three spice products tested positive for ethylene oxide, a pesticide known to be a Group 1 carcinogen.

The CFS, in collaboration with food regulatory authorities in Singapore, conducted tests on spice products from India and discovered elevated levels of ethylene oxide in specific brands. Notably, three spice products from prominent Indian companies MDH and Everest were found to contain levels of ethylene oxide exceeding permissible limits.

The affected spice products identified by the CFS include:
- MDH Madras Curry Powder (spice blend for Madras Curry)
- MDH Sambhar Masala (Mixed Masala Powder)
- MDH Curry Powder (Mixed Masala Powder)
- Everest Fish Curry Masala

Ethylene oxide, classified as a Group 1 carcinogen by the International Agency for Research on Cancer, poses significant health risks, particularly with prolonged exposure through food consumption. The presence of this pesticide in spice products raises serious concerns about public health and safety.

Following the test results, the CFS instructed retailers to cease the sale and remove the affected spice products from shelves to prevent further exposure to consumers. Under the Pesticide Residues in Food Regulation (Cap.132CM), food containing pesticide residue must not pose a danger or health hazard to consumers. Violations of this regulation carry substantial penalties, including fines and imprisonment upon conviction.

In response to the findings, the Singapore Food Agency (SFA) also took swift action by ordering the recall of Everest's Fish Curry Masala due to elevated levels of ethylene oxide exceeding permissible limits. The SFA directed the importer, Sp Muthiah & Sons Pte. Ltd., to initiate a recall process to remove the affected product from the market.

Ethylene oxide, although used for sterilization in certain contexts, is deemed unfit for consumption due to its carcinogenic properties. While low levels of ethylene oxide in food may not pose an immediate health risk, prolonged exposure can potentially lead to adverse health effects, including the development of cancer cells.

The SFA emphasized the importance of minimizing exposure to ethylene oxide and reiterated that its use in food products should be strictly regulated to protect public health. Both the CFS and SFA are continuing their investigations into this matter to ensure comprehensive monitoring and enforcement of food safety standards.

Consumers are advised to remain vigilant and refrain from consuming the affected spice products until further updates and clarifications are provided by the relevant food regulatory authorities. It is crucial to prioritize food safety and take necessary precautions to avoid potential health risks associated with contaminated food products.