HIGHLIGHTS
Singapore has issued a recall for Everest Fish Curry Masala, a well-known spice product from India, citing the detection of increased levels of ethylene oxide, a pesticide considered unfit for human consumption in the spice mixture.
- The Singaporean government took this action in response to a notification from the Hong Kong-based Centre for Food Safety that brought attention to the existence of ethylene oxide at levels that are higher than allowed.
- Singapore recalls India’s Everest Masala, claims it is ‘unfit for human consumption
Everest’s Fish Curry Masala, a well-known Indian spice brand, was recalled by Singapore after the Food Agency (SFA) of that nation noted on Thursday, April 18, that the product contained elevated amounts of ethylene oxide, which is not fit for human consumption.
According to the SFA, although ethylene oxide can be used to sterilize spices, it is classified as a pesticide and has not been approved for use in food.
“The Centre for Food Safety in Hong Kong has issued a notification on the recall of Everest Fish Curry Masala from India due to the presence of ethylene oxide at levels exceeding permissible limits,” according to a statement released by the Singapore Food Agency.
The SFA has ordered Sp Muthiah & Sons Pte. Ltd, the importer, to begin a thorough recall of the merchandise.
“Everest is a 50+-year-old reputed brand and all our products go through stringent checks in the factory before despatch,” the business claimed in response to WION. We adhere scrupulously to the strictest hygienic and food safety guidelines established by relevant authorities and statutory entities, such as the Food and Safety Authority of India (FSSAI) and others.”
“Every shipment is subjected to a quality inspection by the Indian Spice Board before export.” To further comprehend the situation, we are awaiting official word, and our quality control team will investigate,” the statement continued.
SFA appeals to consumers ‘not to’ consume Everest Masala
Ethylene oxide is generally used as a pesticide in the process of fumigating agricultural produce to reduce microbial contamination. However, its usage is strictly prohibited in food products.
“Under Singapore’s Food Regulations, ethylene oxide is allowed to be used in the sterilization of spices,” stated the SFA.
The food agency stated that there is no immediate risk involved in consuming food that contains low levels of ethylene oxide. However, it added that long-term exposure to such chemicals can lead to health issues.
“There is no immediate risk to consumption of food. Therefore, exposure to this substance should be minimized as much as possible,” stated the SFA.
“Consumers who have purchased the implicated products are advised not to consume it. Those who have consumed the implicated products and have concerns about their health should seek medical advice. Consumers may contact their point of purchase for enquiries,” the agency further said.
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