ETHYLENE OXIDE IN SPICES- A WAKE UP CALL FOR FOOD SAFETY

As dieticians , we always prioritize the safety of our food. We promote healthy eating habits and ensure safety of food we consume. But what if we suddenly know that spices we are using daily in our foods to enhance the taste, for the betterment of our health, for that typical aroma that we need, are carcinogenic, and can lead to various other health issues. JUST A HORRIBLE SCENARIO. Recently, the discovery of ethylene oxide in food products especially in spices, seeds and some other food products has highlighted a critical gap in food safety.

WHAT IS ETHYLENE OXIDE?

Ethylene oxide (EtO) is a colorless and flammable gas. It has a faintly sweet odour . It is used as a sterilizer and fumigant in various industries like healthcare, agriculture and food processing. It is very effective against bacteria, viruses and insects, thus prolonging shelf life. Therefore, it is widely used in spice sterilization. Due to its effectiveness, it has been widely used especially where conventional methods like heat treatment could alter flavor or quality.

WHY IS ETHYLENE OXIDE PROBLEMATIC?

Ethylene oxide is classified as a human carcinogenic by the International Agency for Research on Cancer (IARC) and the Environmental Protection Agency (EPA). Unlike pesticides, which have clear regulatory frameworks, ethylene oxide used in food is not known and understood even though it is present in common foods such as spices. Many people are not aware of their exposure to Ethylene oxide.

Prolonged exposure to ethylene oxide can cause:-

1. CANCER :- As mentioned earlier, Ethylene oxide is classified as a human carcinogen by the International Agency for Research on Cancer (IARC). Chronic exposure in linked to an increased risk of several cancers including lymphoma and leukemia. Several studies have suggested a correlation between high ethylene oxide exposure and increased cancer rates in industrial and agricultural workers. This chemical can linger in products like spices leading to potential chronic exposure among consumers.
2. GENETIC DAMAGE:- Ethylene oxide can alter DNA, potentially leading to birth defects and genetic mutations. When ingested in trace amounts over long periods, ethylene oxide may also pose significant risks to DNA and cellular health even at levels previously considered safe.
3. NEUROLOGICAL ISSUES:- Prolonged exposure to ethylene oxide can cause headaches, dizziness, nausea and cognitive impairment.
4. RESPIRATORY PROBLEMS:- It can also lead to coughing, wheezing, shortness of breath and asthma.
5. REPRODUCTIVE ISSUES:- Ethylene oxide exposure can also lead to impaired fertility, miscarriage and birth defects.

CONTAMINATION IN SPICES

Studies have detected ethylene oxide residues in various spices including:-

1. Basil
2. Oregano
3. Thyme
4. Paprika
5. Cumin
6. Coriander
7. Turmeric
8. Ginger

The contamination varies widely with some exceeding recommended limits.

REGULATORY ACTIONS

Regulatory bodies have taken various steps to address ethylene oxide contamination globally. The European Union has made strict regulations and allow only trace amounts in food products. In 2020, they detected high levels of ethylene oxide in imported sesame seeds and spices like cumin and turmeric. After that, they imposed heavy restrictions on ethylene oxide. Now, they have enforced a near zero tolerance policy.

It is illegal to sell products exceeding these thresholds within the EU. In response to this, companies that import spices or produce spices in EU have had to adopt quickly. They have to reformulate products, enhance testing and move towards alternative decontamination processes like steam sterilization. The EU’s strict action on ethylene oxide has also impacted global spice trade. The countries exporting to EU must comply with the regulatory actions or face the risk of their products being banned.

In United States, Food and Drug Administration (FDA) monitor ethylene oxide levels and the limits are higher than those in EU. They have set residue limits for specific spices.

In India, FSSAI regulates ethylene oxide use but enforcement is challenging.

CHALLENGES IN SPICE INDUSTRY

In countries like India which is one of the largest producers and exporters of spices, these new regulatory actions have significantly impacted the spice industry. Ethylene oxide is a cost effective and widely used procedure for sterilization of spices. To comply to European markets, spice industry have to use alternative sterilization methods like steam sterilization to reduce microbial content effectively without the health risks. These alternatives are often more expensive. Thus, costs are to be passed on to consumers. Moreover, steam sterilization can sometimes alter the flavor and color of delicate spices and thus may affect quality of the product.

HEALTH ADVOCACY AND CONSUMER AWARENESS

As information about ethylene oxide is spreading, consumers demand for transparency and safer food processing methods. Health advocates emphasize the need for detailed labelling and safety regulations so that consumers are well informed about potential chemical residues in their food.

Organizations such as Environmental Working Group (EWG) who are advocating for consumer rights have called for stricter actions on chemicals like ethylene oxide. They are advocating that consumers deserve to know about the potential carcinogens even at trace levels and labelling should disclose sterilization methods and any chemicals.

ALTERNATIVES OF STERILZATION WITH ETHYLENE OXIDE

Food industry is exploring alternatives to ethylene oxide to address safety concerns. These are :-

1. STEAM STERILIZATION = Steam sterilization use high temperature steam to kill pathogens and is regarded as safe. It is widely accepted and effective for most spice types. It is a natural and safe way to kill pathogens, though it may affect the flavor and texture of sensitive spices. Most importantly, it is very expensive method.
2. COLD PLASMA = Cold plasma technology is a new approach that kills pathogens on foods without heat. So, natural flavours of spices are preserved. It is still a developing technology.
3. MICROWAVE TREATMENT = Microwave treatment can be used in sterilizing spices without chemicals though more research is needed for its widespread adoption.
4. OZONE TREATMENT AND RADIATION = These are effective methods for microbial control but these can face public resistance. Labelling can impact their acceptance.

However, implementation of these methods will take time as these are more costly.

TIPS TO MINIMIZE ETHYLENE OXIDE IN SPICES PROCESSING

1. ALWAYS BUY ORGANIC SPICES = Organic spices generally don’t undergo chemical treatments like ethylene oxide. Certified organic spices undergo alternative sterilization processes like steam treatment that is very effective without harmful chemicals. Look for certified organic labels.
2. BUY BRANDS WITH TRANSPARENT PROCESSING METHODS = As nowadays, regulatory authorities are strict, some companies avoid ethylene oxide and use other safe sterilization procedures. Many companies are now publicly disclosing their processes and highlighting the absence of ethylene oxide in their products. You can check the websites of the brands or third party certifications that will provide insight into the safety of the products.
3. BUY WHOLE SPICES AND GRIND AT HOME = Buy whole spices as whole spices are less processed. Then you can grind whole spices at home with spice grinder or mortar and pestle for ethylene oxide free spices. You can enjoy flavorful and aroma full spices that can be stored for long periods in powdered form.
4. CHECK FOR RECALLS = Health agencies including FDA and EU Rapid Alert System for Food and Feed (RASFF) regularly report on food product recalls due to high ethylene oxide levels. Several products, particularly sesame seeds and spices, have been recalled due to ethylene oxide contamination. Staying informed about these recalls can help consumers avoid contaminated products and adopt brands that are safe.
5. CHOOSE STEAM OR HEAT STERILIZED SPICES = Heat and steam sterilization kills pathogens, bacteria or viruses naturally without chemical residues. That’s why these methods are gaining popularity in the spice industry. But the cost of these methods are higher, that make final product more expensive. You can check product labels or enquire with the brand to identify spices that use safer processing methods.
6. ROTATE YOUR SPICES = Storing spices for long periods increases the risk of contamination. To keep spices fresh and free from contamination, consider rotating them every 3 to 6 months. Buying smaller quantities as needed can also help ensure fresher and safer spices. Proper storage of spices , keeping them in cool, dry and dark places can help maintain the quality and reducing the need for Ethylene Oxide or other chemical preservatives.

CONCLUSION

Exposure of ethylene oxide in spices can be minimized with informed choices. Informed choices are possible by selecting organic and steam treated spices, supporting transparent brands and practicing smart storage. Transparent global regulations will let consumers know what’s in our food to prioritize health and safety. While the EU’s tough reaction has encouraged positive changes, there is still a long way to go, especially in the US and other markets where regulations are less strict. Dieticians, food safety advocates and consumers must all come together to advocate for regulations that align with the most recent research on chemical safety. All levels from International Regulatory Bodies down to food producers must collaborate to reduce the risk of ethylene oxide in our food. Finally, we should stay informed and make choices of safe and healthy food – an essential part of a truly nutritious diet.

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Dietician Neena (Msc dfsm)

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