Speaking to ANI, Ashwin Nayak, Chairman of the Federation of Indian Spice Stakeholders (FISS), said, “This Ethylene oxide treatment is done only for the health of the people. If the spices used in food are not processed properly, microbiological parameters are found in them, like Salmonella, E-Coli, Aflatoxin, and Coliform, all of these are also dangerous for the body. When we treat them with ethylene oxide, microbiological parameters come under control and their dangerous effects are eliminated.”
According to FISS, India’s reputation as the leading producer and exporter of spices has been tarnished by recent export recalls due to the presence of ethylene oxide residues in food. Numerous reports have emerged regarding the use of Ethylene Oxide (EtO) in spices and spice products. It’s important to clarify that Ethylene oxide is not a pesticide.
This story is from the May 19, 2024 edition of The Business Guardian.
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This story is from the May 19, 2024 edition of The Business Guardian.
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