New Zealand Food Safety is keeping a close watch on recent developments regarding recalls of Indian packaged spice products manufactured by MDH and Everest. This monitoring comes in response to concerns over the presence of a carcinogenic pesticide detected in some spice mixes.

Hong Kong authorities took decisive action by suspending the sale of four spice packages produced by MDH and Everest on April 5, citing worries over ethylene oxide, a potentially harmful chemical. Subsequently, Singapore also recalled a packaged spice product for fish curry made by Everest.

Vincent Arbuckle, Deputy Director-General of New Zealand Food Safety, acknowledged awareness of the issue, highlighting that MDH and Everest spices are also available in New Zealand. Consequently, the agency is actively investigating the matter.

Ethylene oxide, commonly used in fumigating spices, has been linked to cancer in humans. Despite its continued use in some regions, countries like New Zealand, Australia, Europe, Singapore, and the United States have phased out its use in food sterilization.

Arbuckle noted a 2001 study in New Zealand that found residues of ethylene oxide in spices to be of minimal risk due to low concentrations.

In response to the recalls, India’s Spices Board, the country’s regulator for spice exports, initiated mandatory testing for ethylene oxide in spice consignments destined for Singapore and Hong Kong. The maximum residue limit for ethylene oxide in spices, according to Singapore Food Agency regulations, is 50 ppm, while Hong Kong maintains a zero-tolerance policy.

“All spice consignments, including ready-to-eat products destined for Singapore and Hong Kong, shall be accompanied by a cleared analytical report for ethylene oxide issued by Spices Board,” the statement from the regulator emphasized.

New Zealand Food Safety continues to monitor the situation closely to ensure the safety of consumers and compliance with international standards.